Fried Pork Ribs with Housemade Buffalo Sauce and Blue Cheese Custard

Adapted by
April 2012
Yield: 4 to 6 servings


Spice Rub
¼ cup smoked paprika
1 teaspoon cayenne
1 tablespoon mustard powder
1 tablespoon garlic powder
2 teaspoons toasted, ground fresh cumin
2 teaspoons toasted ground black cumin
1 tablespoon brown sugar
Pork Ribs
2 slabs St. Louise-style pork ribs
Blue Cheese Custard
500 grams heavy cream
500 grams Maytag blue cheese
10 grams agar agar
Buffalo Sauce
red bell peppers
Anaheim peppers
habañero peppers
jalapeño pepper
chipotle peppers
white wine vinegar
1 tablespoon confit garlic
1 tablespoon confit shallot
1 tablespoon Tabasco sauce
1 tablespoon sriracha
To Assemble and Serve
Frying oil
Softened butter
celery leaves


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.