Bigelow® Bigelow®
 
Green Tea Baby Back Ribs and Jicama Green Apple Salad
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Your mouth will be watering for these ribs - Enjoy!
Created by Daniel J Lestrud, CEC, CCE

6 portions, 4 ribs per portion

Ingredients

  • 26 pork backribs, 2 racks, 13 bones
  • 1 sweet onion, julienned
  • 4 celery ribs, julienned
  • 2 carrot, julienned
  • 2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 12  Bigelow Green Tea, remove string
  • 1 jicama, julienned
  • 2 green apple, julienned
  • 2 celery, julienned
  • 1 carrot, julienned
  • 4 scallion, sliced
  • 1/2 cup rice wine vinegar, steeped with 1 bag Green Tea with Lemon
  • 1 teaspoon kosher salt
  • 1 cup extra virgin olive oil

Instructions

Combine ribs with onion, celery, carrot, salt, pepper and eight tea bags. Bring to a simmer and cook till fork tender.

While ribs are simmering, steep Bigelow Green tea with lemon with cold vinegar, about 1 hour.

Cut all jicama, apple, celery and carrot into julienne. Slice scallion on a long bias. Toss all together.

Combine vinegar and oil together. Toss vegetables and fruit with salt and vinaigrette mixture and chill.

When ribs are ready let cool in poaching liquid.

Remove ribs from poaching liquid and return liquid to heat and bring to a boil and reduce to two cups volume.

Add two cups sugar and four tea bags and let steep five minutes and squeeze out tea bags.

Dip ribs into glaze and heat in oven. Brush with additional glaze until ribs are hot and sugar has caramelized.
Finish under broiler and drizzle glaze over ribs when on plate.

Serve glazed ribs over jicama salad.
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