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

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com