Maxime’s Restaurant – Chef Peter Long
Honey Agrodolce Ribs
This sauce punches with peppery rosemary and jalapeño heat. Leave the seeds in for added kick.
INGREDIENTS
Agrodolce Sauce
1 jalapeño, seeded and roughly chopped
1 Tbsp extra virgin olive oil
1 cup sugar, caramelized
2 shallots, caramelized
1 1/2 cups Manitoba creamed honey
2/3 cup white balsamic vinegar
2 Tbsp roasted garlic purée
1 large sprig of fresh rosemary, stem removed
Rub for Ribs
1/2 cup brown sugar
1 tsp cumin seed, toasted
1 Tbsp coriander
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp crushed chiles
1 Tbsp fresh rosemary
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp ground coffee beans
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
Ribs
2 16 oz pork back ribs, membrane removed
Rub for Ribs
2 12 oz bottles of Indian pale ale
agrodolce sauce
salt & pepper, to taste
Honey Lemon Roasted Potatoes
2 lemons, zest and juice
3 garlic cloves, minced
2 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
2 Tbsp agrodolce sauce
2 lb yellow creamer potatoes
Honey Garlic Swiss Chard
1 lb swiss chard
1/2 lb rhubarb stalks
1 Tbsp extra virgin olive oil
1 cup arugula
1/2 orange, zest
1 Tbsp roasted garlic purée
2 Tbsp agrodolce sauce
salt and pepper, to taste
1/4 cup white wine
METHOD
Agrodolce Sauce
1. In a saucepan, sauté the jalapeño in olive oil on medium heat until soft.
2. Reduce heat. Add caramelized sugar and shallots.
3. Add remaining ingredients. Cook for 8-10 minutes.
4. Remove from heat. Let cool to room temperature.
5. In a food processor, purée mixture until it resembles a sticky glaze.
Rub for Ribs
1. In a food processer, blend all ingredients into a paste.
Ribs
1. Apply rub to ribs generously. Let stand for 30 minutes.
2. In a 2” thick roasting pan, pour in beer then place ribs meaty side up.
3. Cover with tin foil. Bake at 300°F for 90 minutes.
4. Remove from oven. Let sit covered for 30 minutes.
5. Remove ribs from pan and baste with agrodolce sauce. Season with salt and pepper.
6. On a grill heated to 350°F, barbeque ribs for 10 minutes per side, or until the agrodolce has caramelized.
Honey Lemon Roasted Potatoes
1. In a bowl, combine all ingredients except for potatoes.
2. Mix in potatoes. Place on a roasting pan and cover with tin foil. Bake for 45 minutes at 350°F.
Honey Garlic Swiss Chard
1. In a large pot, steam Swiss chard and rhubarb stalks for 5-8 minutes.
2. In a large sauté pan, heat oil. Add steamed chard and rhubarb, arugula, orange zest and garlic. Sauté for 3-4 minutes, stirring constantly.
3. Add agrodolce. Season with salt and pepper, and deglaze pan with wine.
Yield 4 servings