This is the first recipe in my Big Back Brunch series. I have some really wild cravings that I very seldom act on and one day I thought to myself "damn this is some really big backed shenanigans" while brainstorming about recipes to make for this blog. Because I'm a totally unserious person and love to indulge myself every now and then, I'm going to be sharing some of the most decadent and sensuous meals I could conceive. This is my way of twisting and flipping chicken and waffles.
The way this is flavored makes the taste bold and complex. It's savory from the seasonings. There's sweetness from the oranges and cane syrup. Tangy flavors from the apple cider vinegar and the dash of Sazon at the end ties it all together. This is easily one of my favorite ways to make ribs now. I hope it'll become one of yours too after trying it.
Waffles
1 cup all purpose flour
1 1/4 cup cornmeal
1 cup candied sweet potatoes
2 cups milk
1 eggs
1 tbsp melted butter
1 1/2 tsp baking powder
1 tsp salt
Purée sweet potatoes, milk, butter, and eggs together until smooth. Set aside.
Add all dry ingredients to a bowl and mix together thoroughly.
Make a well in the middle and add liquid mixture. Gently fold ingredients until thoroughly mixed.
Add batter to a hot waffle iron. Cook for 3 minutes until done.
Remove from waffle iron and top with ribs or toppings of your choice and enjoy!
Ribs
3 lbs of country style boneless ribs
1 sweet onion, chopped
3-4 cloves of garlic, minced
2 tbsp apple cider vinegar
1 tbsp whiskey
1 tbsp cooking oil
2 tsp salt
2 tsp each onion powder, garlic powder, dry mustard, smoked paprika, thyme, oregano, cumin, nutmeg, cayenne pepper
2 bay leaves
Juice from 1 orange or 2 mandarin
1 cup water
1/2 cup Steen’s cane syrup or molasses
1/2 pack Saxon
Trim extra fat from ribs.
Preheat oven to 350° F.
Squeeze juice from orange onto ribs and then add whiskey.
Add salt and the dried spices to the ribs. Massage into meat.
Store in a container and let marinate for a minimum of 4 hours. Overnight is preferable.
Take ribs out of refrigerator and let them come to room temperature.
Add cooking oil to a Dutch oven and turn stove on to medium heat.
Once oil is hot, add ribs to pot and brown on all sides for about 3 to 4 minutes each. Set aside.
Add chopped onions and garlic and onions to pot. Cook for 10 minutes or until it’s a deep golden brown.
Add cane syrup or molasses, apple cider vinegar, and water to pot. Stir and bring to boil.
Add ribs back to pot. Cover and putt pot in oven. Bake for 2 hours.
Remove from oven and shred into pieces.
Place pot on stove. Add 1/2 pack Sazon and stir in. Cook on medium heat uncovered for 20 minutes to reduce liquid.
Serve over waffles and enjoy!
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