Presented by Chef | Activist Timothy Groody Flatiron Kitchen + Taphouse Yield: 10 Servings
Wood Grilled St. Louis Style Pork Ribs with Black Plum BBQ Sauce
Shiitake Peanut Noodle Salad
Plum BBQ Sauce
2 T sesame oil 3 T plum sauce
½ onion sliced 1 cup soy
2 T chopped ginger 1 tsp fermented chili paste
1 T chopped garlic 2 T hoisen sauce
5 black plums pit removed 2 T cup corn starch
1/4 cup rice vinegar 3 T cold water
1 T five spice
In a sauce pot cook onion, ginger and garlic in peanut oil. When soft add plums. Cook to soften. Add all other ingredients except for corn starch and water. Bring to a simmer and cook slowly until plums are soft. Mix starch and water. Stir into hot mixture. Bring back to a simmer. Remove from heat and cool. Puree in a food processor. Strain and reserve.
2 St Louis rack approx. 5 #
5 T five spice
Rub the spice on the ribs. Bake at 350* in a deep oven proof pan for 3 -4 hours until tender. Cook a day in advance.
12 oz lo mein noodles cooked and tossed with peanut oil
3 T peanut oil
½ cup shiitake mushrooms
5 scallions sliced
1 T chopped ginger
2 tsp chopped garlic
1 bu baby bok choy cut into ribbon
Heat the peanut oil in a pan. Add shiitakes. Cook till caramelized. Add scallions, ginger and garlic. Add bok choy and cook till soft. Cool slightly. Toss with the noodles and dress with some of the BBQ sauce. If possible mix right before serving.
Reheat ribs over a wood fire. When warm brush with the sauce. Turn and brush the other side. Cook over lower heat. Turn and baste with more sauce every few minutes. When hot and glazed well remove and let cool slightly. Cut into single ribs. Arrange the noodles on a platter. Place ribs on top. Serve and Enjoy!!!!!