[cooked-sharing]
Chipotle & Ontario Plum Braised Pork Ribs with Sweet Potato & Grilled Corn Salad
Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002
Ingredients
FOR THE RIBS
- 2 sides pork back ribs
- 1 diced white onion
- 4 cloves sliced garlic
- 1 tbsp cumin powder
- 2 tbsp canned chipotle peppers
- 1 pint Ontario Plums
- 4 litres chicken stock
- Salt and pepper
FOR THE SWEET POTATOES
- 4 diced sweet potatoes
- 4 tbsp canola oil
- 4 peeled cobs of corn
- 1 bunch sliced green onion
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp Cajun spice mix
FOR THE CABBAGE
- One half of a shaved red cabbage
- ½ cup chopped cilantro
- 2 limes, zest & juice
- 1 tbsp honey
- 1 tbsp red wine vinegar
- 2 tbsp mayonnaise
- Mix all the ingredients together and season to taste with salt and pepper.
Instructions
- Sauté the onions and garlic until golden in canola oil.
- Add the chipotle peppers, cumin, plums and chicken stock.
- Bring to a simmer and cook for 5 minutes.
- Season the raw ribs with salt and pepper, place in a deep roasting pan and pour the plum/chipotle mixture over the top of the ribs.
- Bake in a 350 degree oven for 2.5 to 3 hours until the ribs are fork tender.
- Toss the diced sweet potatoes in canola oil and season with salt & pepper.
- Spread them on a baking sheet and bake them in oven at 350 degrees for 15 to 20 minutes, until tender. Let cool completely.
- Slightly char the peeled corn on the cob on an open grill. Let it cool, then take the corn off their cobs.
- Combine all the ingredients and re-season with salt and pepper to taste.