A two-fer this month: a recipe for sticky rib tips and another for the accompanying jalapeno jelly, both from Chef Brian Landry at the Bayou Bar in the Pontchartrain Hotel. This might be the first time a dish from a music venue covered by our Livewire Music Calendar has appeared in our Recipes section.
Take a batch of these out to the neutral ground on parade night--you'll make friends. And eat 'em with your hands!
Yields: 4 servings
2 slabs pork rib brisket (approx. 2 lbs each)
2 cups yellow onion, diced
1 stalk celery, diced
1 carrot, diced
3 cloves garlic, minced
1 stem fresh rosemary
1 sprig fresh thyme
2 cups dry red wine
1 ½ quarts pork stock or chicken stock
½ cup crab boil seasoning
3 cups rice flour
1 cup pepper jelly (see recipe below)
Salt and pepper
Vegetable oil, for frying
1. Season the pork briskets liberally with both salt and pepper. Sear on both sides in a large cast iron pot with a lid.
2. Remove the ribs from the pot, and add the onions, celery, carrots, and garlic. Sweat until caramelized.
3. Deglaze with red wine, and add the rosemary, thyme, and chicken stock.
4. Return the ribs to pot making sure they are almost submerged in liquid (add a little water if necessary).
5. Bring the liquid to a boil and reduce the heat to low, cover with the lid and cook for 2 hours or until fork tender.
6. Remove from heat. Place the ribs in a food safe container. Strain the vegetables from the cooking liquid, and pour the cooking liquid over the ribs.
7. Refrigerate overnight.
8. Remove the ribs from the container making sure to scrape off the chilled cooking liquid.
9. Cut the ribs into 1 ½ inch squares
10. Liberally season the ribs with the crab boil seasoning.
11. Roll the rib tips in rice flour, and fry in 350-degree vegetable oil for approximately 3-5 minutes until heated through.
12. Remove the rib tips from the frying oil and reserve over absorbent paper towels. Season with salt.
13. Place the rib tips on a serving plate, and cover in pepper jelly (*recipe below)
14. Eat with your hands.
Jalapeño Pepper Jelly
Yields: 2 quarts
2 cups rice vinegar
2 cups apple cider vinegar
4 cups sugar
1 cup sambal
2 quarts apple juice
1 cup jalapeno, sliced
2 cups sweet bell pepper, diced
1. Combine all ingredients and slowly reduce by 33%.
2. Jelly should coat the back of a spoon.
3. Check seasoning
Bayou Bar: Nestled on the ground floor of New Orleans’ charming Pontchartrain Hotel, the Bayou Bar is a convivial gathering place perfect for locals and visitors alike. The casual tavern-style bar is filled with history and memories including serving as a drinking den for both Sinatra and Capote and being the locale where the New Orleans Saints football franchise was christened in 1966. The cozy 40-seat bar features an extensive whiskey and beer list and a selection of creative craft cocktails and a killer menu of creative plates. Each week, Bayou Bar also hosts live performances (all listed on WWOZ) from some of New Orleans’ famed musicians and artists including Peter Harris, Jordan Anderson and more. Chef/Owner Brian Landry’s Sticky Rib Tips are always a hit.