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Ginger-Kiwi-Jicama Salsa
Chicken ‘Moo
Shu-quitos’
Grilled Shrimp and Corn Rice
‘Tamales’
Tropical Glazed-Black Vinegared Pork
Spare Ribs
Jasper White's Scallop & Maine Shrimp
Seviche with Ginger Kiwi
WINE NOTES
Michelob Ultra: A light lager beer with a smooth taste and
clean finish.
Basa Blanco: From Rueda, Spain (northern). 80% Verdejo, 51%
Sauvignon Blanc, 15% Viura. 100% stainless steel fermented. Light,
fresh, clean & crisp. |
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Tropical Glazed-Black
Vinegared Pork Spare Ribs
Serves 4
- 1 large slab baby back ribs (10-12 pounds
or more), cut to fit the largest metal baking pan that can fit
your oven
- 3/4 -1 cup Chinese black vinegar or
balsamic vinegar with pinch of five-spice
- 2 cups Ginger-Kiwi-Jicama Salsa
- 1 pound new red potatoes, scrubbed, boiled
and halved
- 6 strips bacon, cooked and crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons minced parsley
- Kosher salt and freshly ground black pepper
The day before, in a large, deep, metal baking
pan, rub the ribs with salt and pepper and let cure overnight. The
next day, pre-heat oven to 375 degrees. Place 1 cup Ginger-Kiwi-Jicama
Salsa in blender and blend until smooth. Rub off any excess salt and
pepper on ribs, wash and dry pan and place ribs back in pan. Add the
vinegar so that a 1/4-inch layer is on the bottom. Cover tightly
with foil and bake in the oven for 1 to 1 1/2 hours. Check ribs at 1
hour, and continue cooking until all the vinegar is evaporated. You
can now either transfer ribs to a grill and slather with 3/4 cup
blended Ginger-Kiwi-Jicama Salsa or keep in the pan and slather with
blended Ginger-Kiwi-Jicama Salsa and change oven to broil to color
well. Meanwhile, make German potato salad: when potatoes are still
hot, toss with bacon, olive oil, vinegar and parsley. Check for
flavor and season if necessary. To serve, spoon potato salad onto
platter, top with sliced ribs and reserved Ginger-Kiwi-Jicama Salsa.
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