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Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes
Total:
4 hr
Active:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
4 hr
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Rub: 
  • 1/4 cup fresh flat- leaf parsley leaves, minced
  • 3 tablespoons brown sugar
  • 2 tablespoons maple flakes
  • 2 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked pepper
  • 1 tablespoon cayenne pepper
  • 3 cloves garlic, minced
  • 1 sprig fresh oregano, leaves minced
Ribs:
  • 1 rack baby back ribs
  • 1 teaspoon canola oil
Balsamic Barbecue Sauce:
  • 1 cup apple cider vinegar
  • 3/4 cup ketchup
  • 1/2 cup maple syrup
  • 1/2 cup aged balsamic vinegar, minimum 7 years old
  • 30ml whiskey (1 shot)
  • 1 habanero chile, minced
  • 1 clove garlic, minced
  • 1 red onion, minced
Potatoes:
  • 2 russet potatoes
  • 1/4 cup heavy cream
  • 1/4 cup fresh flat-leaf parsley leaves, minced
  • 1/4 cup chopped scallion greens
  • 2 tablespoons unsalted butter
  • 2 tablespoons truffle oil
  • Sea salt
  • Freshly cracked black pepper
Side:
  • 1 package baby spinach

Directions

For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.

For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes. 

For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours. 

For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes. 

On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.

Cook's Note

Use latex gloves to chop the habanero or wash hands thoroughly with hot soapy water immediately after chopping.

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