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Cakebread Cellars Recipes: Cabernet Sauvignon with Babyback Ribs and Fingerling Potato and Fennel Salad courtesy of Oba and Chef Neuman
Babyback Pork Ribs With Mushroom-Blackberry Glaze And
Roasted Fingerling Potato And Shaved Fennel Salad
Chef Scott Neuman
Oba Restaurante, Portland, Oregon
Makes one quart-enough for eight full racks of ribs
Mushroom Blackberry Glaze
white onion - diced 1/4"
mushrooms - sliced 1/4"
garlic - minced
1 1/4 c.
red wine vinegar
2 1/2 tsp.
pork braising liquid
whole lemon juice
Sauté the onions in the olive oil until they begin to caramelize. Add the mushrooms, garlic and chili flakes, and continue cooking until the mushrooms are tender. Do not burn the garlic. De glaze the pan with the red wine. Add in the remaining ingredients and bring to a simmer.Cook until the sauce thickens slightly, about 20 minutes. Strain and season to taste with salt.
1 1/2 T.
1 1/2 T.
chili powder blend
Using a serrated knife, score the back side of each rack 2-3 times across the bones. Rub the top of each rack with 1-2 tablespoons of the dry cure. Let stand 1-2 hours.
Place in a roasting pan, standing on one bone. Add a cup of water and cover completely with foil.
Bake in a 300º convection oven for approximately 2 hours or until meat is beginning to pull away from the bone (about 1/3").
Remove from oven and let cool to room temperature. Remove and strain the pork jus and use to make the glaze.
Store refrigerated overnight before using.
Prior to Serving: Place the pre-cooked ribs on the grate of a hot wood or charcoal broiler, top side down, and cook for approximately 1-2 minutes to crisp the exterior of the meat. Baste the underside with the glaze.Turn the ribs over, cook an additional 3-4 minutes to ensure penetration of the heat as well as render the rest of the fat off the bottom of the ribs. Baste the top of the ribs with the glaze. Remove from the grill and baste a final time with the glaze. Serve with fingerling potato salad and garnish the ribs with roasted corn if desired.
Makes one quart-enough for eight full racks of ribs.
Roasted Fingerling Potato and Shaved Fennel Salad
2 1/2 lbs.
fingerling potatoes - sliced 1/3" on a diagonal
4 oz. weight
fennel bulb - root trimmed out, shaved 1/16"
fennel fronds - chopped 1/2"
3/4 c. to 1 c.
salt and pepper
stone ground dijon mustard
fresh lemon juice
salt and pepper
Toss the potatoes with enough olive oil to coat. Season with salt and pepper and roast on a cookie sheet in a preheated 400 degree oven for about 15 minutes or until lightly caramelized and tender.
Meanwhile, in a small bowl combine the mayonnaise, mustard, buttermilk, Tabasco and lemon juice. Season to taste.
Slice the fennel bulb in half and trim out the root. Shave the fennel with a sharp knife or utilizing a mandolin. Chop the fennel fronds and add to the fennel.
Add the warm potatoes and toss with enough dressing to coat all the vegetables. Season to taste.
Potato salad can be served immediately or it can be served cold or at room temperature. If not serving right away, more dressing may be needed to moisten the potatoes as they will absorb some of the dressing when it is warm.
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon