- 6 pounds spareribs
- 8 tablespoons butter
- 4 large potatoes, peeled and diced
- 2 small onions, diced
- 1 cup coffee barbecue sauce, recipe follows
- 1 cup cooked corn kernels
- 2 tablespoons caraway seeds
- 1 cup chopped chives
- 1/2 cup chopped cilantro
- 2 bunches asparagus
- Kosher salt and ground pepper
Place spareribs in a large pan, cover with salted water, and bring to a boil. Cook spareribs for 1 1/2 hours, drain, and allow spareribs to cool until they can be easily handled.
Bone spareribs and trim all visible fat. Discard bones and fat, and cut remaining meat into 1/2-inch cubes and reserve.
Heat butter in a large saute pan, preferably with a nonstick surface. Add potatoes and onions, and cook until tender.
Steam asparagus until fork tender but still vibrant green. Gently stuff asparagus in place of bones in spareribs.
To plate dish, place spareribs on plate and drizzle with a little barbecue sauce mixture.
Coffee Barbecue sauce:
- 1/4 cup vegetable oil
- 1/2 onion, chopped
- 1/2 cup chopped garlic
- 1/4 cup chopped cilantro
- 1 serrano or other small green chile
- 1 teaspoon cumin, ground
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 lemon, zested and juiced
- 3/4 cup coffee beans
- 1/4 cup dark brown sugar
- 3/4 cup red wine vinegar
- 1 cup ketchup
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground pepper
- 2 cups tomato paste
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.