Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002
Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002
Yields1 Serving
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.
1Sauté the onions and garlic until golden in canola oil.
2Add the chipotle peppers, cumin, plums and chicken stock.
3Bring to a simmer and cook for 5 minutes.
4Season 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.
5Bake in a 350 degree oven for 2.5 to 3 hours until the ribs are fork tender.
6Toss the diced sweet potatoes in canola oil and season with salt & pepper.
7Spread them on a baking sheet and bake them in oven at 350 degrees for 15 to 20 minutes, until tender. Let cool completely.
8Slightly char the peeled corn on the cob on an open grill. Let it cool, then take the corn off their cobs.
9Combine all the ingredients and re-season with salt and pepper to taste.
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.
Directions
1Sauté the onions and garlic until golden in canola oil.
2Add the chipotle peppers, cumin, plums and chicken stock.
3Bring to a simmer and cook for 5 minutes.
4Season 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.
5Bake in a 350 degree oven for 2.5 to 3 hours until the ribs are fork tender.
6Toss the diced sweet potatoes in canola oil and season with salt & pepper.
7Spread them on a baking sheet and bake them in oven at 350 degrees for 15 to 20 minutes, until tender. Let cool completely.
8Slightly char the peeled corn on the cob on an open grill. Let it cool, then take the corn off their cobs.
9Combine all the ingredients and re-season with salt and pepper to taste.
Chipotle & Ontario Plum Braised Pork Ribs with Sweet Potato & Grilled Corn Salad
