{"id":4054,"date":"2013-12-02T09:15:24","date_gmt":"2013-12-02T16:15:24","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&p=4054"},"modified":"2013-12-02T12:32:47","modified_gmt":"2013-12-02T19:32:47","slug":"chefs-porter-braised-baby-back-ribs","status":"publish","type":"post","link":"https:\/\/somimag.com\/chefs-porter-braised-baby-back-ribs\/","title":{"rendered":"CHEF’S PORTER BRAISED BABY BACK RIBS"},"content":{"rendered":"<\/a>

CHEF\/<\/b> <\/b>Brendan Connor
\nRESTAURANT<\/b> WHISK GOURMET
\nFACTS:<\/b>\u00a0A native Miamian and graduate of College of Charleston. His culinary career began as a dishwasher, rising through the ranks in some of Low Country\u2019s top kitchens. In 2007 he opened Whisk with his sibling Kristin.<\/i><\/p>\n

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SOMI<\/b>\u00a0Kitchens
\nRecipes from our Town Center Chefs<\/p>\n

Ingredients\/Equipment List:<\/b>
\nServes 4-6
\n4 full racks of baby back ribs<\/p>\n

2 bottles porter or extra stout
\nstyle beer<\/p>\n

2 medium white onion, julienne<\/p>\n

kosher salt<\/p>\n

ground pepper<\/p>\n

1 cup brown sugar + 1 cup your favorite
\nbbq dry spice mix combined<\/p>\n

1 small head red cabbage<\/p>\n

italian vinaigrette<\/p>\n

Char grill (gas or charcoal)<\/p>\n

Oven Safe metal or glass dish that fits
\non your covered grill.<\/p>\n

plastic wrap – aluminum foil<\/p>\n

your favorite RED bbq sauce<\/p>\n

Procedure:<\/b>
\n<\/b>12-24 hours prior to beginning:
\n– very carefully score underside of racks\u00a0with a sharp knife in one direction,\u00a0turn 90 degrees and score in opposite\u00a0direction making \u201cdiamond\u201d shapes.
\n– very liberally rub sugar and spice mix\u00a0mixture over ribs.
\n<\/em><\/em>– place in container, cover tightly with\u00a0plastic and store, refrigerated,\u00a0overnight then, thinly slice cabbage.\u00a0Rinse under water until water runs clear.\u00a0Dress cabbage with italian vinaigrette\u00a0to liking.\u00a0 Let sit overnight.<\/p>\n

– Light grill to high heat<\/p>\n

– Liberally season ribs with salt\u00a0and pepper.<\/p>\n

– grill ribs until lightly charred on all sides\u00a0(about 5 min per side)<\/p>\n

– place ribs in ovensafe container and\u00a0spread onions over ribs<\/p>\n

– pour 1.5 bottles of porter over ribs.\u00a0Drink 0.5 bottle porter.<\/p>\n

– fill 1 empty porter bottle with water\u00a0and pour over ribs – The ribs should be\u00a0submerged 3\/4 with liquid<\/p>\n

Cover ribs in container tightly with plastic wrap, then aluminum foil.\u00a0 It is very important to have no holes in\u00a0the aluminum foil.\u00a0Place container on grill using indirect heat method (turn off one side of your gas grill or move charcoal to one side of your coal burning grill) maintaining\u00a0temperature between 250-300 degrees. Your container should not be sitting over the heat source, but opposite it. Maintain temp for 2-2.5 hours and uncover.\u00a0 Carefully remove ribs from liquid and baste with bbq sauce.\u00a0 Finish on grill until charred to liking and\u00a0serve immediately.<\/p>\n

Serve with prepared cole slaw and the rest of the porter.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

CHEF\/ Brendan Connor RESTAURANT WHISK GOURMET FACTS:\u00a0A native Miamian and graduate of College of Charleston. His culinary career began as a dishwasher, rising through the ranks in some of Low Country\u2019s top kitchens. In 2007 he opened Whisk with his sibling Kristin.                 SOMI\u00a0Kitchens Recipes from our Town<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":16,"featured_media":4061,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111,110],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/4054"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=4054"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/4054\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/4061"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=4054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=4054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=4054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}