Adam's Rib: Beef and Pork Ribs

Name: Adam's Rib: Beef and Pork Ribs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 Ribs, 4 serving(s)
Ingredients: 680.38 g pork ribs; 680.38 g beef ribs; 56.69 g salt; 56.69 g pepper; 56.69 g granulated garlic; 56.69 g Chinese five spice powder; 56.69 g chipotle adobo sauce (canned, pureed); 56.69 g soy sauce; 56.69 g brown sugar; 56.69 g agave nectar; 56.69 g minced onions; 14.79 ml cumin; 28.34 g ginger (freshly grated); 14.79 ml red pepper flakes; 340.19 g beer; 170.09 g sake; 14.79 ml red bell pepper (julienned); 14.79 ml scallion (sliced on the bias)

Submitted by Chef Beorn Hockenhu

"There is a biblical reference to "Adam's Rib"; I just thought that would be a catchy name for this dish. Here, I've created two wet rubs; New Mexican with chipotle and other classic Latin seasonings. And a Korean-spiced wet rub of low sodium soy sauce, ginger and red pepper flakes. This recipe is similar to what I use in my restaurant where I sear the ribs in a saute' pan, then flambe' with sake for the pork and tequila for the beef before putting the whole pan in a 400 degree oven. (That trick can be dangerous so please stick to the recipe below) Two continents: One dish! Tip: For added tenderness, marinate ribs for up to 10 hours. Bake (Roast) covered in foil at 300 degrees for 30 minutes and then uncovered for an additional 30 minutes to brown. Beorn Hockenhull is the executive chef at DrinkTapasBar in Pomona, CA."

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Ready In:: 1hr
Ingredients:: 18
Yields:: 16 Ribs
Serves:: 4

ingredients

680.38 g pork ribs
680.38 g beef ribs
56.69 g salt
56.69 g pepper
56.69 g granulated garlic
56.69 g Chinese five spice powder
56.69 g chipotle adobo sauce (canned, pureed)
56.69 g soy sauce
56.69 g brown sugar
56.69 g agave nectar
56.69 g minced onions
14.79 ml cumin
28.34 g ginger (freshly grated)
14.79 ml red pepper flakes
340.19 g beer
170.09 g sake
14.79 ml red bell pepper (julienned)
14.79 ml scallion (sliced on the bias)

directions

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

Chef Beorn Hockenhu

9 Recipes

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

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