Pork Rib Crown Recipe
honey mustard + ipa rubbed rack of pork ribs, beer battered fries, poblano queso sauce, firecracker onions, rosemary chimichurri
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Ingredients
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Pork Ribs
Beer Battered Fries
Poblano Queso Sauce
Firecracker Onions
Rosemary Chimichurri
Method
Pork Ribs
- 1
Prepare the Ribs
Preheat the oven to 300°F (150°C). In a bowl, mix honey, Dijon mustard, IPA beer, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the pork ribs. Place the ribs on a baking sheet lined with parchment paper.
- 2
Bake the Ribs
Cover the ribs with aluminum foil and bake in the preheated oven for 2.5 hours. Remove the foil and bake for another 30 minutes to achieve a nice glaze.
Beer Battered Fries
- 3
Prepare the Fries
Cut the potatoes into fries. In a bowl, mix flour, cornstarch, and salt. Gradually whisk in the IPA beer until you have a smooth batter.
- 4
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Dip the fries into the batter, allowing excess to drip off. Fry in batches until golden brown, about 5-7 minutes. Drain on paper towels.
Poblano Queso Sauce
- 5
Roast the Poblano Peppers
Roast the poblano peppers over an open flame or in the oven until charred. Place in a bag to steam for 10 minutes, then peel and chop.
- 6
Make the Queso
In a saucepan, combine cream cheese, cheddar cheese, milk, garlic powder, and salt. Stir in the roasted poblano peppers and cook over low heat until melted and smooth.
Firecracker Onions
- 7
Prepare the Onions
Slice the onion into rings. In a bowl, mix flour, cornstarch, cayenne pepper, and salt. Coat the onion rings in the mixture.
- 8
Rosemary Chimichurri
- 9
Make the Chimichurri
In a food processor, combine rosemary, parsley, garlic, red wine vinegar, olive oil, salt, and black pepper. Pulse until finely chopped and well combined.
