Bill Milne

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Kombucha-Glazed Pork Ribs with Chewy Beets, Greens, Feta & Peanuts

Blackbird, Chicago, David Posey - July 22nd, 2014

Kombucha/beet glaze:

  • 2 cups kombucha
  • 2 cups fresh beet juice
  • 1 cup molasses
  • salt

Mix kombucha and beet juice in large stockpot; allow to ferment in warm place 1 week; strain, saving the mother, into large pot; reduce by half; cool; add molasses; season.

Chewy beets:

1 lb. red beets, scrubbed, cleaned, and tops removed

Place beets in cryovac bags; cook at 190˚F 2 hours; cool; transfer beets with juices to perforated hotel pan; dehydrate until wrinkly but still moist; cut into wedges; reserve.

Pickled beet stems:

  • 2 cups red wine vinegar
  • 2 cups granulated sugar
  • 2 cups water

Slice reserved beet stems thinly on a bias; place in bowl.

Place all remaining ingredients in stockpot; bring to a boil; pour over stems; pickle for several days; reserve.

Ribs and assembly:

5 lbs. pork ribs
* 2 cups kosher salt
* 2 cups molasses
* 3 gals. water brine
* neutral oil
* RM Activa
* garlic
* fennel
* onion
* thyme
* bay leaves
* pork jus
* feta
* peanuts

Brine ribs in salt, molasses, and water brine for days; remove; place in hotel pan with neutral oil and aromatics; heat on stove over high heat; cover with foil; cook in preheated 250˚F oven until done; cool; remove bones while keeping meat intact; place on sheet trays; cool in refrigerator; remove; cut individual rib sections apart; season with salt and pork jus; weigh meat; add 2 percent RM Activa; toss to coat evenly; lay ribs in 2 layers in large cryovac bag; allow to glue overnight; portion to 5 1/2 oz. blocks; place on grill heated to high; glaze with reserved kombucha/beet glaze; cook until caramelized; serve with pickled beet stems, chewy beets, feta, and peanuts.