Niman Ranch Iberian Duroc Baby Back Ribs Fish Sauce Caramel, Toasted Benne Seeds, Lime
Chef Brad Willits of Hatchet Hall | Los Angeles, CA
Adapted by StarChefs | November 2028 | Photo: Elli Lauren
INGREDIENTS
Brine:
225 grams kosher salt
100 grams brown sugar
12 grams black peppercorns
10 grams whole cloves
8 grams sel rose
10 bay leaves
3 lemons, halved
Baby Back Ribs:
4 racks Niman Ranch Iberian Duroc baby back ribs
3 quarts duck fat
1 sweet onion, sliced
1 head garlic, peeled and halved
Bay leaves
Rosemary sprigs
Thyme sprigs
Fish Sauce Caramel:
1.125 kilograms granulated sugar
100 grams sliced shallots
28 grams smashed garlic
28 grams sliced ginger
730 grams fish sauce
34 grams rice vinegar
To Assemble and Serve:
Toasted benne seeds
Lime wedges
METHOD
For the Brine:
In a large pot over medium-high heat, bring all ingredients and 2.322 kilograms water to a boil. Remove from heat and let cool over an ice bath.
For the Baby Back Ribs:
In a large, nonreactive container, submerge ribs in Brine. Cover and refrigerate overnight. The next day, heat oven to 250°F. Transfer ribs to a clean work surface and peel the membrane from the underside of the ribs. Transfer to a hotel pan and set aside. In a saucepan over low heat, melt duck fat. Pour over ribs. Top with onions, garlic, and desired amount bay leaves, rosemary, and thyme. Cover with parchment paper and aluminum foil. Roast 3½ hours. Remove from oven and let cool overnight.
For the Fish Sauce Caramel:
In a saucepan over medium-high heat, combine sugar and 280 grams water. Cook until caramel forms. Add shallots, garlic, and ginger. Deglaze pan with fish sauce and 560 grams water. Cook until reduced to desired consistency. Remove from heat and stir in vinegar. Set aside.
To Assemble and Serve:
Prepare and heat open-fire grill. Heat oven to 250°F. Return Baby Back Ribs to oven and roast 10 minutes, or until fat is melted. Transfer to a wire rack and let cool slightly. Place on hot grill and glaze with desired amount Fish Sauce Caramel. Grill until caramelized. Transfer to a serving platter. Top with benne seeds. Serve with lime.
