Developed by Jack Achenbach, RDN, LD
Sticky Stone Fruit Salad With Molasses Ribs
Ribs are messy. Peaches are messy. What better thing to do than to combine them together! The idea here is that you can eat this entire meal with your hands! Why bother wiping off your fingers after stripping some ribs when you're just going to get them covered in peach juice? Save the napkins for another time. You'll be surprised how cinnamon and sugar creates the perfect connection between these pomegranate-molasses ribs and the sweet juicy stone fruit. Although I cannot say it would be amazing with traditional BBQ sauce. The toasted hazel nuts add an ideal textural difference, the honey comb is for show, and the "pink flavored" cotton candy is the icing on the cake. After all, nothing says "eat with your hands" like cotton candy.
Prep Time: 5 hours
Cinnamon & sugar
Ribs: Remove the membrane from the bottom (concave) side of the ribs. Season with salt and brush with molasses. Bag into ziplock freezer bags and sous vide at 162°F for 4 hours. Preheat the oven to 425°F. Remove ribs from their bags and place onto a baking tray. Mix together the remaining seasonings and rub over the ribs. Roast in the oven until crusty.
Stone Fruit: Preheat the oven to 425°F. Halve stone fruit and pears and toss with cinnamon sugar. Transfer to a baking tray, add the pecans, and roast for 10 minutes until fork tender.
Assembly: Spoon stone fruit and pecans into the center of your plate. Top with honey comb and spare ribs.
I used pink cotton candy as a garnish which added a fun addition!
These ribs don't need to be sous vide. They can also be slow roasted or smoked.
Bag ribs and refrigerate or freeze for future use. Roasted stone fruit is best if eaten day of.