Top Chef fan favorite Isaac Toups pays homage to his Cajun roots with these two easy and delicious recipes straight from his home kitchen: his beer and hot sauce-braised pork ribs and a hot and sweet double dill (meaning double brined) that go perfect on anything from burgers to a bloody mary. These ribs pack a punch of flavor and you don’t need a grill or outdoor space to make them. Recipe below.
Beer and Hot Sauce-Braised Pork Ribs and Double-Dill Pickles
Isaac Toups @toupsmeatery
Servings: 4
Ingredients:
For the Ribs:
3 pounds pork ribs
2 teaspoons Kosher salt
3 teaspoons Aleppo pepper
3 teaspoons smoked paprika
3 teaspoons
coarsely ground black pepper
4 ounces amber beer
2 tablespoons honey
1 tablespoon Tabasco Sauce
2 tablespoons unsalted butter at room temperature
For the
Double-Dill Pickles:
32 ounce jar whole dill pickles
¾ cup brown sugar
1 tablespoon Tabasco Sauce
Directions:
For the Ribs:
Season both sides of the rack of ribs with salt, Aleppo pepper, paprika, and black pepper, seasoning the meat side a bit more than the bone side.
Let rest for 20 minutes in a roasting pan.
Once it’s rested, move the pan to the highest rack in your oven.
Broil ribs for 5 minutes on each side, or until browned. Remove from the oven and change oven temp to 325° F.
Take a large piece of aluminum foil and set the ribs on top.
Create a boat-like shape that surrounds the ribs at the base.
Pour beer, honey, and Tabasco Sauce directly over the ribs
and wrap foil to cover the ribs completely, using another piece of foil if necessary.
Place ribs back in the roasting pan and bake for 1 hour.
Remove ribs from the oven and de-foil.
Pour any and all rib jus into a heatproof glass measuring cup or bowl and set aside.
Skim off and discard the fat from the top of the jus.
Cut the rack into 1 bone segments and add to a large bowl.
Add reserved jus and butter to the bowl and toss well.
Let the ribs sit in the sauce for 2 minutes and then toss again before serving.
For the
Double-Dill Pickles:
Remove the pickles from brine (These are going to go right back in there).
Reserve the brine and save the jar.
Cut the pickles into 1⁄2 inch thick slices and put back in the jar.
In a large stockpot, combine the reserved brine, brown sugar, and
Tabasco Sauce.
Bring to a boil and stir.
Once the sugar is fully dissolved, pour the hot liquid back over the pickles directly in the pickle jar.
Let cool to room temperature.
Refrigerate for 24 hours and they are good to go.
They will keep refrigerated for several weeks.
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