Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002
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.
Ingredients
Directions
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.
