Monday, May 16, 2016

Bourbon Street Spare Ribs with Carmlized Cherry Tomatoes and Onions


For this dish, you will need to buy a package of boneless pork spareribs, 1-1/2 inch thick. A package of cherry tomatoes, and some bourbon or not... you can of course make this dish without it. Marinate the pork for at least one hour in a shallow dish covered with 1/4 cup of bourbon along with sea salt, garlic powder and black pepper as well as dried herb seasonings: mint, rosemary and oregano or basil.

In a heavy black iron skillet, sear your marinated pork in 4 tbs of olive oil and coconut oil. Then add some organic honey and fresh grated ginger along with a generous squeeze of lime. Cook on high for 3 min and then reduce heat to low and simmer for 6-8 min, depending on thickness of pork. Remove from heat and move the pork aside or to a serving plate and cover to retain heat. In that same black iron skillet saute onion and cherry tomatoes in a buttery olive oil combination letting them sizzle together with an extra dash of bourbon. As they near a state of caramelizing, prepare another side... potatoes or couscous.






~ Tutti a Tavola!

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