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Alex Edmonson’s Bacon Seasoned BBQ Ribs With Pickled Dragon Fruit

BACON SEASONED BBQ RIBS WITH PICKLED DRAGON FRUIT

PRESENTED BY CLUB HOUSE

The pickled dragon fruit garnish is chock-full of vitamin C, adding a healthy twist to this summer favourite from Chef Alex Edmonson. Seasoned with the classic Canadian flavour found in Lawry’s Maple Bacon Wing Seasoning, these fall-off-the-bone ribs will leave your guests happy and in need of wet-naps.

INGREDIENTS

Bacon Seasoned BBQ Ribs

1 kg Baby back ribs

2 tbsps Club House Sea Salt, French Mediterranean

1 tbsp Brown sugar

2.5 tbsps Lawry’s Maple Bacon Wing Seasoning

1.5 tbsps Club House Cumin, Ground

1 tbsps Club House Coriander Seed, Ground

Picked Dragon Fruit

½ cup White vinegar

½ cup Water

2.5 tbsps Sugar

1 tsp Club House Sea Salt, French Mediterranean

 

BBQ Sauce

1 cup Ketchup

1 cup Beer

1 tbsp Molasses

1 tbsp Dijon mustard

2 tbsps Brown sugar

1 tsp Club House Garlic Powder

1 tsp Club House Sea Salt, French Mediterranean

1 tsp Club House Pepper, Black Ground

½ each Onion, diced

1 tbsp Fresh Thyme, chopped

Garnish

1 tsp Cilantro leaves

 

METHOD

SERVES 4

For the Bacon Seasoned BBQ Ribs:Combine the Club House Sea Salt, French Mediterranean, brown sugar, Lawry’s Maple Bacon Wing Seasoning, Club House Cumin, Ground and Club House Coriander Seed, Ground. Evenly coat the rack of ribs with the spices and massage into the meat. Set aside to cure for 4 hours. After 4 hours set oven to 250 F. Wrap ribs in foil and place in oven. Cook for 3 hours or until the meat is falling off the bone. Cool at room temperature. Once cooled place into fridge. Once fully chilled, portion individual bones.

 

For the BBQ Sauce: Heat a pot on medium heat with oil. Add the diced onion and cook through until lightly caramelized. Deglaze the onions with beer and reduce by half. Add all the other ingredients and bring to a light simmer. Cook the sauce for 15 minutes, stirring often to prevent the bottom from burning. Once cooked, let cool at room temperature for 10 minutes then blend on high to emulsify. Cool over ice or serve immediately.

 

For the Pickled Dragon Fruit: Begin by making the pickling liquid. Combine the water, vinegar, salt and sugar together and bring to a boil. Peel off the skin of the dragon fruit and dice into 1 cm squares. Place fruit into a container. Pour the pickling liquid over the fruit and let sit for 1 hour. Once cooled transfer into the fridge.

 

For Serving: Grill ribs on BBQ on medium-high heat for 2-3 minutes per side. Using a brush, later sauce on all sides and cook for another 2 minutes. Garnish with cilantro leaves, pickled dragon fruit and a side of extra sauce if desired.

For more flavourful inspiration, visit www.clubhouseforchefs.ca

Photo Credit: Kyla Zanardi https://www.bensonandoak.com/

From Chef Alex Edmonson
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