Fried Pork Ribs with Housemade Buffalo Sauce and Blue Cheese Custard
For the Spice Rub:
Combine the smoked paprika, cayenne, mustard powder, garlic powder, cumins, sugar, salt, and pepper, mixing thoroughly to distribute. Reserve.
For the Pork Ribs:
Rub the pork ribs with the Spice Rub, forming a thin paste. Cut the ribs into 4 pieces, place in vacuum bags, and seal. Cook at 62°C for 18 hours.
For the Blue Cheese Custard:
Place the cream and cheese in a saucepan over medium heat and bring to simmer. Sprinkle agar agar over the top and let simmer for 2 minutes. Place in Vitamix and purée for 2 minutes. Pour into flexi-molds and reserve at room temperature.
For the Buffalo Sauce:
Submerge the bell, Anaheim, jalapeño, chipotle, and cayenne peppers in white wine vinegar and store for 1 week. Strain and purée in a Vitamix with the garlic, shallot, Tabasco, and sriracha.
To Assemble and Serve:
Preheat frying oil to 375°F. Unmold and warm the Blue Cheese Custard in the oven for 3 minutes. Remove the ribs from the bag and cut into individual portions. Fry the ribs until crispy, yet tender. Toss each rib with 3 tablespoons Buffalo Sauce and 1 tablespoon softened butter. To plate, put down a bed of hot sauce and place the warmed Blue Cheese Custard on top, off-center. Plate 4 ribs per plate, criss-crossing the ribs. Garnish with celery leaves.