By Guest Chef Phillip Schaaf
New Orleans has a dish called BBQ Shrimp. And it's not what you might think. It doesn't use barbecue sauce. It's not grilled. No tomatoes in sight. So why the name? It's attributed to the color of the sauce which gets a pinkish-red hue once it's simmered.
New Orleans inspired Ribs
While traditionally used only in the classic BBQ Shrimp recipe, we were inspired to apply the same buttery Worcestershire and Creole seasoning flavors to our Pastured Baby Back Pork Ribs.
This is a three part recipe but it's easy to follow and worth the effort. The ribs will first be braised on the stove top and then seared at high heat. You then use the braising liquid to build our sauce, which will be a bit of a variant of traditional NOLA BBQ sauce.
Other delicious pork recipes here
- 4-6 qt pot
- Cast iron skillet
Season the ribs about 30 minutes before cooking. In a 4-6 qt pot, heat the oil or lard to the smoke point and sear the ribs meat side down.
Remove the ribs from the pan and then add the onion. Sweat the onion for about a minute or two until they become translucent. Add the garlic and cook until it is fragrant.
Deglaze the pan with the white wine and cook for a minute. Add the beer, Worcestershire, herbs, and lemon juice, and then add the ribs back to the pan. Simmer the ribs on the stovetop until they are tender. This will take about an hour and a half. Once they reach the desired tenderness, remove them from the pan and set aside. Once they cool for a bit, cut them into sections of two bones each.
Turn the heat up on the braising liquid and reduce until it is thick and syrupy. It will look a bit like molasses.
Once the sauce is reduced, it is time to sear the ribs and finish the sauce. Heat a cast iron skillet to medium-high heat. Add 2 tbsp of oil or bacon fat and sear the ribs to heat them through and get a nice crispy brown exterior.
Add the cream to the sauce and whisk in the butter. Spoon the sauce over the crispy ribs and sprinkle with the fresh chopped herbs. Serve hot and enjoy!