Ohh La La Catering Boy Meets Girl Ribs

We want to thank our clients, supporters & the readers of (201) Magazine for voting Ooh La La as Best Caterer. We are very proud to be runner-up & part of the Best of Bergen 2011!

“Boy Meets Girl Ribs”
Baked Pork Ribs with Carolina Mustard Sauce & Blackberry Compote

Ribs
2 LB Rack of Baby Back Pork Ribs
4 Garlic Cloves, minced
4 tsp Chili Powder
1 tsp Salt

Mustard BBQ Sauce
1 C Yellow Mustard (1 8oz bottle)
½ C Red Wine Vinegar
3 TBS Brown Sugar
1 TBS Worcestershire Sauce
1 TBS Hot Sauce (i.e. Tabasco)
½ tsp Cayenne Pepper
2 TBS Butter

Blueberry Compote
2 C Fresh Blackberries
1 TBS Unsalted Butter
¼ C Honey
2 TBS Sugar
1 tsp Fresh Ginger, Minced
1/4 C Orange Juice
1 tsp Cinnamon

Preheat oven to 400°F. Mix garlic, chili powder & salt in a small bowl; rub mix onto ribs. Place ribs in a large rimmed baking pan, with the meatier side up. Bake ribs for 50 minutes.

In the meantime, combine the mustard, vinegar, brown sugar, Worcestershire sauce, hot sauce & cayenne pepper in a container with a lid. Cover & shake well. Pour mixture into a small sauce pan, add the butter and simmer to reduce for 30 minutes. Stir occasionally.

Remove rack of ribs from oven and lower heat to 325F. Brush half of the reduced BBQ sauce all over the ribs and return to oven. Bake for an additional 45 minutes.

While ribs are finishing, melt butter in a large sauté pan over high heat. Add berries & toss, about 1 minute. Add the honey, sugar, ginger, orange juice & cinnamon. Gently toss and cook down, about 4 minutes (the compote should look like fresh whole berries in a gently reduced syrup). Leave in pan and set aside.

To Serve: Meat should be tender and very easy to cut through. Slice between each rib to divide and arrange on plates or platter. Quickly reheat the blackberry compote in pan and pour over ribs to smoother & serve! Use the remaining BBQ to dip as desired.

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