Sunday, 27 July 2014

SAGE CAGE : SAGE RIBS, MASHED POTATOES & BLUE CHEESE COLESLAW


SAGE CAGE : SAGE RIBS, MASHED POTATOES & BLUE CHEESE COLESLAW

If you've never tried making ribs at home, you don't know how easy it can be. This way, you can control the sodium in a homemade seasoning. 

My wine & sage gravy gives a touch elegance to the pork ribs served alongside a coleslaw with a twist. 



INGREDIENTS

RIBS
1 rack of pork ribs
1 thinly sliced onion

DRY RUB
1/2 tbsp cayenne pepper
1 tbsp chili powder
1 tbsp paprika
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp garlic powder
1 tbsp onion powder

SAGE GRAVY
1/2 lemon
1 tbsp fresh chopped sage
2 tbsp white wine
2 tbsp buffalo hot sauce
2 tbsp barbecue sauce

MASHED POTATOES
3 mini red potatoes
3 tbsp milk
1 tbsp dried chives

BLUE CHEESE COLESLAW
1/4 purple cabbage
1 tbsp crumbled blue cheese
1 tbsp blue cheese dressing
1 tbsp white vinegar
1 tbsp chopped scallion



METHOD

In a bowl, combine dry rub ingredients. Spread over rack of ribs.

Place in baking dish at 375 degrees for 1 hour. Flip halfway.

Half way through, add chopped onion to baking pan.

Once ribs are baked, cut into pieces.

Place baking pan on stovetop. Add white wine to deglaze the pan, lemon juice, barbecue sauce & buffalo hot sauce. Add chopped sage & simmer. 

Grill ribs basting with gravy repeatedly for 3-4 minutes. Pour remainder of gravy when plating. 

Boil potatoes. Mash with milk, water & garlic. Top with dried chives. 

Finely chop purple cabbage, add blue cheese, blue cheese dressing, white vinegar, chopped scallions & salt and pepper. Mix well. 

Enjoy!


XO 
Kiran


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