Achiote glazed pork ribs served with jalapeno puree, elote and cheddar cornbread.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Tyson Fresh Meats Foodservice.
Smoked Ribs
INGREDIENTS
- 1 rack Tyson Fresh Meats Foodservice Pork Ribs
- 1/4 cup Lard
- 1/4 cup Wagyu fat
- 1/2 cup Rice wine vinegar
- 1/2 cup Brown sugar
- 1 pack or 1 tbsp. of Achiote powder
METHOD
- Smoke at 225f for 4 hours.
- Wrap in butcher paper or parchment with wagyu fat and lard and smoke another hour.
- Remove and glaze on direct low heat for an additional 30 min or so until it sticks. Be sure to not burn or dry out your ribs.
Cheddar Cornbread
INGREDIENTS
- 1 box Corn bread mix
- 1 cup Cubed quality cheddar
METHOD
- Pour batter and sprinkle in cubed cheddar. Bake according to package instructions. Use quality butter as fat.
Jalapeno Puree
INGREDIENTS
- Jalapenos
METHOD
- Cook jalapeños in a simple syrup and puree.
Elotes
INGREDIENTS
- 4-5 ea. Cobs
- 6 cloves Garlic, chopped or sliced thin
- Mayo
- Sour cream or Mexican crema
- Grated Cotija
- Smoked paprika to dust/sprinkle as garnish
- 3 tbsp. Chopped cilantro
- Limes for juice
METHOD
- Blister the corn with a torch.
- Remove corn from the cob. Saute with garlic and add in equal parts sour cream and mayo until the corn is creamy. I would add a touch of Cotija at this time and chopped cilantro.
- Season to taste. Finish with smoked paprika, Cotija, and squeezed lime juice.
