Recipe: Braised and pulled ribs in chiles by Top Chef Richard Blais

(Last Updated On: 05/26/2014)

Sharing this recipe for braised ribs, created by Top Chef Richard Blais (my favorite contestant ever) sent to me from the folks at Target and www.abullseyeview.com. Feeds an army. Reprinted with permission. – Taylor

Celeb chef Richard Blais is known for his inventive style and unique take on classical cuisine and American staples. When he isn’t serving up delectable dishes or consulting at top eateries across the United States, he’s flexing his gastronomic muscles on award-winning cooking competitions like Top Chef, Iron Chef America and Food Detectives.

Ingredients

Pork:
1 (12 ounce) package bacon, diced
5 pounds pork ribs
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 cube ham bouillon
2 quarts chicken stock

Chili Reduction:
8 (4 ounce) cans green chiles
2 ounces jalapeno hot sauce

Directions:

1. Pork: Place all ingredients in a large soup pot. Bring to a boil and simmer for two hours. Remove the pork to a cutting board. Using two forks, pull meat from the bone and keep warm until serving.

2. Chile Reduction: Add canned green chiles and their liquid to a large sauté pan, along with the jalapeno hot sauce. Cook over medium heat until reduced by one-third.

3. Place pulled pork on a plate with the chiles and reduction sauce. Garnish with apple slices, if desired.

Step by step directions, with visuals, here.

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