Chipotle & Ontario Plum Braised Pork Ribs with Sweet Potato & Grilled Corn Salad

Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002

Recipe courtesy of Plank Restobar. Visit them at plankrestobar.ca , or call (905) 465-1002

Yields1 Serving
FOR THE RIBS
 2 sides pork back ribs
 1 diced white onion
 4 cloves sliced garlic
 1 tbsp cumin powder
 2 tbsp canned chipotle peppers
 1 pint Ontario Plums
 4 litres chicken stock
 Salt and pepper
 
FOR THE SWEET POTATOES
 
 4 diced sweet potatoes
 4 tbsp canola oil
 4 peeled cobs of corn
 1 bunch sliced green onion
 Β½ cup mayonnaise
 Β½ cup sour cream
 1 tsp garlic powder
 1 tsp chilli powder
 1 tsp Cajun spice mix
 
FOR THE CABBAGE
 
 One half of a shaved red cabbage
 Β½ cup chopped cilantro
 2 limes, zest & juice
 1 tbsp honey
 1 tbsp red wine vinegar
 2 tbsp mayonnaise
 Mix all the ingredients together and season to taste with salt and pepper.
1

SautΓ© the onions and garlic until golden in canola oil.

2

Add the chipotle peppers, cumin, plums and chicken stock.

3

Bring to a simmer and cook for 5 minutes.

4

Season the raw ribs with salt and pepper, place in a deep roasting pan and pour the plum/chipotle mixture over the top of the ribs.

5

Bake in a 350 degree oven for 2.5 to 3 hours until the ribs are fork tender.

6

Toss the diced sweet potatoes in canola oil and season with salt & pepper.

7

Spread them on a baking sheet and bake them in oven at 350 degrees for 15 to 20 minutes, until tender. Let cool completely.

8

Slightly char the peeled corn on the cob on an open grill. Let it cool, then take the corn off their cobs.

9

Combine all the ingredients and re-season with salt and pepper to taste.

Category

Ingredients

FOR THE RIBS
 2 sides pork back ribs
 1 diced white onion
 4 cloves sliced garlic
 1 tbsp cumin powder
 2 tbsp canned chipotle peppers
 1 pint Ontario Plums
 4 litres chicken stock
 Salt and pepper
 
FOR THE SWEET POTATOES
 
 4 diced sweet potatoes
 4 tbsp canola oil
 4 peeled cobs of corn
 1 bunch sliced green onion
 Β½ cup mayonnaise
 Β½ cup sour cream
 1 tsp garlic powder
 1 tsp chilli powder
 1 tsp Cajun spice mix
 
FOR THE CABBAGE
 
 One half of a shaved red cabbage
 Β½ cup chopped cilantro
 2 limes, zest & juice
 1 tbsp honey
 1 tbsp red wine vinegar
 2 tbsp mayonnaise
 Mix all the ingredients together and season to taste with salt and pepper.

Directions

1

SautΓ© the onions and garlic until golden in canola oil.

2

Add the chipotle peppers, cumin, plums and chicken stock.

3

Bring to a simmer and cook for 5 minutes.

4

Season the raw ribs with salt and pepper, place in a deep roasting pan and pour the plum/chipotle mixture over the top of the ribs.

5

Bake in a 350 degree oven for 2.5 to 3 hours until the ribs are fork tender.

6

Toss the diced sweet potatoes in canola oil and season with salt & pepper.

7

Spread them on a baking sheet and bake them in oven at 350 degrees for 15 to 20 minutes, until tender. Let cool completely.

8

Slightly char the peeled corn on the cob on an open grill. Let it cool, then take the corn off their cobs.

9

Combine all the ingredients and re-season with salt and pepper to taste.

Chipotle & Ontario Plum Braised Pork Ribs with Sweet Potato & Grilled Corn Salad

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