Ginger baby back ribs

Guest is Heidi Billotto

www.heidibillottofood.com

 

Local Honey and Organic Ginger Back Back Ribs

By Charlotte Culinary Expert Heidi Billotto

 

One of my favorite honey-centric cocktails is with bourbon or aged rum, honey and orange – take the same flavors and apply then to a glaze or marinade and viola…

 

Parboiling Liquid:

1 cup cilantro

¼ cup Italian leaf parsley

3 thick  slices of Windcrest Farms Organic baby ginger, minced

1 cup lemon juice

1 bottle of white wine 

2 cups chicken broth

2 racks local Baby Back Ribs

 

Basting sauce:

2/3 cup teriyaki or ponzu sauce

¼ cup dark sesame oil

¼ cup minced fresh Windcrest Farms Organic Baby Ginger

1 cup aged whiskey or aged Rum

Juice and zest of two oranges

Dash or two of orange bitters

1 cup Spicy Hot Blenheims ginger ale

½ cup Dancing Bees Farm Honey – your favorite variety

 Condiments to serve – Texas Pete

 Combine parboiling ingredients in a stock pot. Bring to a boil, add the whole racks of ribs. Allow to come back to a boil then reduce heat to a simmer of 30-40 mins or so.

While ribs are simmering, prepare basting sauce by combining all of the ingredients, except the honey and ginger in a medium sized saucepan. Bring to a boil and allow to reduce by one third. Remove from heat and stir in honey and ginger.

Remove ribs from the simmering liquid. Bathe the ribs in the glaze and Place the racks  in a crockpot on high for 30 mins or place in a roasting pan under the boiler for 4-5 mins on each side.  


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