Adam's Rib: Beef and Pork Ribs
- Ready In:
- 1 1⁄2 lbs pork ribs
- 1 1⁄2 lbs beef ribs
- 2 ounces salt
- 2 ounces pepper
- 2 ounces granulated garlic
- 2 ounces Chinese five spice powder
- 2 ounces chipotle adobo sauce (canned, pureed)
- 2 ounces soy sauce
- 2 ounces brown sugar
- 2 ounces agave nectar
- 2 ounces minced onions
- 1 tablespoon cumin
- 1 ounce ginger (freshly grated)
- 1 tablespoon red pepper flakes
- 12 ounces beer
- 6 ounces sake
- 1 tablespoon red bell pepper (julienned)
- 1 tablespoon scallion (sliced on the bias)
- Preheat ovent to 400 degrees. Using two gallon size ziplock baggies, Use one for pork, and the other, for beef.
- Rub both the pork and the beef generously with salt, pepper, garlic and onion.
- For the pork: Add Chinese five spice, soy sauce, red pepper flakes,agave nectar, ginger and Sake. Marinate for 10 minutes in your refridgerator.
- For the beef: Combine pureed chipotle adobo sauce, brown sugar, cumin and the beer. Allow to marinate for 10 minutes in the fridge.
- On a parchment-lined sheetpan lay the ribs down, equally spaced. Pour remaining marinade over the ribs.
- Use two sheetpans if necessary or roast in two batches.
- Upon placing ribs in oven and closing the door. Reduce the temperature to 350 degrees. Roast for 30 minutes.
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RECIPE SUBMITTED BY
Everyone knows me as "Chef Beorn". I've been cooking professionally since 1994; I attended Le Cordon Bleu at the California School of Culinary Arts in Pasadena. It's great working as a chef because I enjoy making my living "playing" with food. Favorite Dish (this month): Won Tons stuffed with Curry Turkey, Serrano Peppers, Feta Cheese and Cranberry. Pet Peeves: Restaurants who aren't passionate about food and good service. You'll find me teaching culinary arts at Don Lugo High in Chino, Ca or catering special events throughout Southern Cal with I enjoying food and the wonderful atmosphere it creates when combined with great friends. I hope to cook for you soon! Contact me at www.MySpace.com/ChefBeorn or 909.236.COOK