Recipes: Baby Back Ribs, Hoisin Glaze, Cole Slaw, Corn Bread
Serves 4
Ingredients:
- 4 Half Pork Baby Back Rib Racks
- 1 Recipe Hoisin BBQ Sauce, see recipe below
- 1 Recipe Coleslaw
- 1 Recipe Cornbread
Baby Back Pork Ribs
Method:
-- Preheat oven to 285 degrees.
-- Season the ribs with salt and pepper. (Chef recommends at ½ rack to full rack per guest)
-- Place ribs on a cookie sheet that has a small edge or lip to keep juices from dripping over.
-- Cover tightly with aluminum foil.
-- Place in preheated oven and cook for 3 1/2 hours or until tender.
Assembly:
-- Fire up your BBQ.
-- Lightly season ribs with salt and pepper.
-- Grill both sides of ribs, about 5 minutes until hot.
-- Glaze both sides with BBQ sauce.
-- Serve with coleslaw and cornbread.
Hoisin BBQ Sauce
Yields: 3 cups
Ingredients:
- 2 cups Hoisin Sauce
- 1 tablespoon Fermented Black Bean Paste
- 2 teaspoons Sambal
- 1 cup Cider Vinegar
- 1 teaspoon Garlic, chopped
- 2 tablespoons Ginger, peeled and minced
- 4 each Scallions, thinly sliced
Method:
-- Mix all ingredients.
Coleslaw Recipe
Ingredients:
- 2 heads Green Cabbage, chiffonade
- 2 each Red Peppers, julienne
- 2 each Yellow Peppers, julienne
- 3 each Carrots, peeled and grated fine
- 1 tablespoon Ginger, peeled and grated
- 1 bunches Scallions, sliced thin
- 1/2 bunch Chives, cut 1inch
- 1/4 recipe Boiled Dressing
Method:
-- Mix all ingredients.
-- Let marinate 24 hours refrigerate
Boiled Coleslaw Dressing Recipe
Ingredients:
Hot:
- 1 quart water
- 2 1/2 cups sugar
- 1/4 cup old bay seasoning
Cold:
- 1 ½ quarts ice water
- 1 tablespoons celery seeds, toasted
- 1 quart apple cider vinegar
Method:
-- In a large container place all the cold ingredients.
-- Place all the hot ingredients in a pot and bring to a boil.
-- Pour the hot ingredients over the cold ingredients.
Corn Bread Recipe
Ingredients:
- 13 ounces Corn Meal
- 8 ounces Flour
- 4 ounces Sugar
- 2 tablespoons Baking Powder
- 1 1/2 tablespoons Salt
- 1 quart Cream
- 5 each Eggs
- 1/2 pound Butter, melted and room temperature
Method:
-- Preheat oven to 350 degrees.
-- Butter and flour a 9.5 by13.5 by 2 inch pan.
-- In a large mixing bowl place the corn meal, flour, sugar, baking powder and salt.
-- Mix well.
-- In a small bowl mix the cream and eggs.
-- Make a well in the dry ingredients.
-- Add the cream and eggs to the well.
-- Whisk together working from the wet to the dry ingredients.
-- Add butter and whisk to incorporate.
-- Pour into prepared pan.
-- Bake until bread springs back and knife comes out clean.
Auberge du Soleil
180 Rutherford Hill Road
Rutherford, California
707-963-1211
www.aubergedusoleil.com
About Chef Robert Curry
As Executive Chef of Auberge du Soleil, Robert Curry oversees all culinary aspects of the renowned Napa Vally inn an dlandmark restaurant, which celebrated its 25th anniversary in April 2006.Curry's menu reflects his extensive experience in the traditions of both Napa Valley and France, which continue to inspire the cuisine at Auberge du Soleil. Curry brings to the Auberge a passion for Wine Country cuisine cultivated at award-winning restaurants in the Valley, on both coasts and in Europe. Prior to joining Auberge du Soleil in spring of 2005, he served as Executive Chef at the Wine Spectator Greystone Restaurant at the Culinary Institute of America in St. Helena, Calif. There, his menus showcased ingredients harvested daily from Greystone's own organic garden and the bounty of local and farmers and purveyors. Prior to that, he launched the Flying Fish Café, the fine-dining seafood restaurant at the Walt Disney World Resort in Orlando, Fla. Curry earlier made a name for himself among Northern California food lovers during his eight years at Domaine Chandon in Yountville, Calif., first serving as Executive Sous Chef under Philippe Jeanty, ultimately succeeding him as Executive Chef.
About Auberge du Soleil
Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. Among the distinctive properties are Auberge du Soleil, Napa Valley; Esperanza, Cabo San Lucas; Calistoga Ranch, Napa Valley; The Inn at Palmetto Bluff, Bluffton, S.C.; and Encantado, Santa Fe (opening 2008), with several others currently in development. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Auberge du Soleil is also a member of Relais & Châteaux, the prestigious global hospitality association of intimate, elegant and independently owned hotels and acclaimed restaurants. Founded in 1954 in France, the association is comprised of 469 luxurious establishments in 51 countries.
The 120-seat Auberge du Soleil Restaurant and bar showcase spectacular vistas from one of the best vantage points in the valley. Chef Robert Curry creates Wine Country cuisine that reflects the natural diversity and rich ingredients of Napa Valley and draws from regional produce, accented with Mediterranean flavors. Sommelier Kris Margerum's wine list is the largest and most extensive in the valley and showcases the very best from neighboring vineyards. Adjacent to the restaurant, the bar offers lighter fare in a cozy, casual atmosphere or outside on the wraparound deck.
