Tapeo Ribs

Ingredients

10oz pork ribs in strips
1 Bay leaf
1½ teaspoon of black pepper
2 cloves of garlic
1 tablespoon of salt
2 teaspoons of honey
1 tablespoon of wholegrain mustard
1 tablespoon of Sherry vinegar

Instructions

PREPARATION
Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly at 175°F in the bain-marie for 12 hours.

Take the ribs out and sear them on a griddle pan until they are well browned all over.

Put 2 teaspoons of honey and 1 teapsoon of mustard in a frying pan, wait until they start to caramelize, and then add the ribs and toss them.
When they are the desired color, stop the cooking by adding the vinegar. Let the vinegar evaporate and set up.

Recent Recipes

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

RobertStJohn.com