RIBS WITH COFFEE-CHERRY SAUCE & COLESLAW

Recipe by : Le Fit Cook
Wine pairing : Château Pesquié Quintessence  

Output : 2 portions
Preparation time : 25 min
Cooking time : 4h

Ingredients

Ribs

• 2 pork back ribs 
• 1 tbsp (15 ml) coffee beans 
• 1 tbsp (15 ml) coriander seeds 
• 1 tbsp (15 ml) fennel seeds 
• 1 tbsp (15 ml) peppercorns 
• 1 tbsp (15 ml) cumin seeds 

Cherry BBQ sauce

• 1 French shallot, chopped 
• 2 garlic cloves, chopped 
• 1 cup (250 ml) fresh cherries, pitted 
• 2 tbsp (30 ml) tomato paste 
• 2 tbsp (30 ml) light soy sauce 
• 2 tbsp (30 ml) maple syrup 
• 1 tbsp (15 ml) lemon juice 
• 1 tbsp (15 ml) apple cider vinegar
• 1 cup (250 ml) no-salt-added chicken broth 

Cabbage salad

• ⅛ small green cabbage, mandolin-sliced 
• ½ fennel, mandolin-sliced 
• 1 gala apple, mandolin-sliced 
• ½ radicchio, mandolin-sliced 
• ¼ cup (60 ml) flat-leaf parsley, chopped 
• 1 tbsp (15 ml) plain Greek yogurt 
• 1 tbsp (15 ml) light mayonnaise 
• 2 tsp (10 ml) dijon mustard 
• 2 tsp (10 ml) lemon juice 
• 2 tsp (10 ml) white vinegar 
• 2 tsp (10 ml) maple syrup 
• 1 tsp (5 ml) ground turmeric 

Steps

1. Preheat oven to 250. 
2. In a frying pan over medium heat, add all the spices from the ribs. Roast (dry-roast) for 5 to 10 minutes. Grind in a mortar and pestle with 1 tbsp (15 ml) salt. 
3. Coat pork back ribs with coffee powder. Wrap in aluminum foil and bake for 3 hours. 
4. Place shallot and garlic in a pot over medium heat, sprayed with oil. Cook for 5 minutes, then add 1 tbsp (15 ml) of the spice mix and the cherries. Continue cooking for a further 3 minutes before adding all the other sauce ingredients. Bring to the boil, cover, turn heat to low and simmer for a minimum of 30 minutes. Transfer sauce to a blender and purée until smooth. Add a little water if necessary. 
5. For the coleslaw, place all ingredients in a large bowl. Season with salt and pepper and mix well. Set aside in a cool place. 
6. Remove the ribs from the oven. Brush with a generous amount of sauce and broil for 2-3 minutes. 
7. Serve ribs with an extra jar of sauce and coleslaw. 

Tip

For the BBQ sauce, you can replace the cherries with any stone fruit. The important thing is that the fruit you choose is ripe and in season. The fruity aroma of these little marvels, available only a few months a year, will clearly be the highlight of the show!