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BBQ Pork Rib Dinner party
All the trimmings |
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Lots
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BBQ Pork Ribs
Ribs
2 pork ribs, cleaned.
Stock
stock made from miripoux, trimmings, fresh thyme, roasted garlic, bay leaves, tomato paste, salt, pepper corns.
Bring to a boil and reduce till desired flavor.Add ribs, bring to a boil, then reduce to a simmer until fork tender.
Remove ribs to cool completely.
Prepare BBQ!
Stuffing
Beaten egg whites,dried bread, fresh bread,4 shallots diced,dried mushroom mix, cut smaller (no hydration), diced cooked bacon, butter, roasted garlic, smoked oysters chopped (SAVE OIL),, fresh thyme, salt & pepper corns.
Mix egg withes till JUST fluffy, fold into the cooled mixture of the rest ingredients adding milk or water to moisten.
Add stuffing to the underside of one of the ribs making a high mound. Top with the other rib and tie with butchers twine. Insert rotisserie,(use twine too) and moisten with basting liquid.
Basting Liquid
Clarified butter, olive oil, lemon juice water or Spirits? .
Add dry rub of Emeral's Bamm spice (less cayenne pepper more WHY).
Cook at med to med-low temp. Do not let it get too brown, keep basting on a regular basis. After 1/2 hour, take temp of stuffing from the middle of ribs to a maximum temp of 125F. Turn up BBQ to a max of Med High and start basting with the glaze
Glaze
honey, maple syrup, ground currents and white wine reduction, add fresh lemon juice, balsamic reduction, white wine and/or water to thin out. (Save some for Desert)
Turn down the BBQ to Med +, - ...
Baste every 5 min, take time to do this till golden brown. (can use basting liquid in between glazing), to a temp of 170F
Let cool, for 5 min before cutting into portions.
Dipping Sauce for Ribs
smoked oyster oil, olive oil, balsamic reduction, grainy mustard, roasted garlic! (SPIRITS?), in Food processor.
Mix all into small cups
BBQ Corn
6 fresh cobs cleaned keep husks for stuffing.
2 large roasted red peppers julienne, 3 shallots fine diced, crushed peppercorns, sea salt, clarified butter
Soak in H2O for 1/2 hour then stuff, then cook right away on BBQ at MED-HIGH and score the outer husks then turn to LOW!. (triple time to cook), keep moist with water! cook for 1/2hour at low.
Potato Salad
8 lrg kenabeck potatoes
2 pickles, 6 eggs H.B. cooked diced bacon, butter milk and sour cream mix (creme fraiche), white wine vinegar, Sea salt and pepper, 1 doz green onion diced.
Make potato salad. Serve with a drizzle of balsamic reduction over top.
Bread
Buy Baguettes and make Roasted garlic butter.
Make garlic toast on BBQ.
Caesar salad
Grilled whole romaine on BBQ, croutons, dressing, real parm, cooked diced bacon, lemon.
Do above in a bowl.
Brown Butter for corn
1/2 lb butter
1/2 browned and cooled. 1/2 whipped.
Mix all into small cups
Desert
10 Bartlet pears.
Some fresh, some poached in glaze above with wine.
Grill on BBQ.
I have not prepared this menu configured like this. I have made many of these items and just think this can work very well.
ENJOY!
sHooTnChef
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Preparation Time: Days |
Serves: depends on size of ribs |
| Recipe Origin: Canada |
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Submitted by: |
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Darrell
British Columbia
Canada |
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| This recipe has been viewed 2236 times. |
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