Bucket Of Chef Barry’s Irish Bacon Ribs Recipe
In-house coconut & whiskey cured bacon ribs deep fried in a light Cajun crust and served with a roast peanut and black garlic hummus
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Ingredients
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For the Bacon Ribs
For the Hummus
Method
Preparing the Bacon Ribs
Cure the Ribs
In a large bowl, mix coconut sugar, sea salt, and Irish whiskey. Submerge the pork ribs in the mixture, cover, and refrigerate for 24-48 hours.
Prepare for Frying
Remove the ribs from the curing mixture and pat dry. In a separate bowl, combine all-purpose flour, cornstarch, Cajun seasoning, and black pepper.
Heat the Oil
In a deep frying pan, heat vegetable oil to 350°F (175°C).
Coat and Fry the Ribs
Dredge each rib in the flour mixture, shaking off excess. Fry the ribs in batches for about 5-7 minutes until golden brown and crispy. Drain on paper towels.
Making the Hummus
Blend Ingredients
In a food processor, add roasted peanuts, black garlic, tahini, lemon juice, olive oil, water, and salt. Blend until smooth, adding more water if necessary to reach desired consistency.
Serve
Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika. Serve alongside the crispy bacon ribs.