Brussels Sprouts & Ribs/The Royal Pig

Veggies, meat and cornbread, you have yourself a meal. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Shawn Cosgrove
The Restaurant: The Royal Pig Pub & Kitchen, Ft. Lauderdale
The Dish: Brussels Sprouts & Honey Butter Cornbread with Barbecue Ribs

Ingredients:
Brussels Sprouts
2 Lbs. Brussels Sprouts (cut off root and slice in half tip to root)
1/4 Cup diced white onion
1/4 Cup diced carrot
1/4 Cup diced celery
1/2 Lb. diced bacon
2 Cups chicken stock
1 Cup apple cider vinegar
1 Cup unfiltered natural apple juice
1 Cup brown sugar
2 Sprigs fresh thyme
1 Bay Leaf
Kosher Salt (to taste)
Black Pepper (to taste)
1 Tbs. Minced Garlic
Cornbread Squares
1 Pkg. Jiffy cornbread mix
honey
butter
Ribs
2 Racks Baby Back Ribs
1 Cup Brown Sugar
1/2 Cup Kosher Salt
2 Cups Creole Seasoning

Method of Preparation:
– Add chopped bacon to a pan and let it render. While that’s on the stove– chop celery, carrots and an onion and add that to the bacon in the pan. Sauté until tender.

– When they’re done, transfer them to a pot and add brussels sprouts, apple juice, brown sugar, apple cider vinegar, chicken stock, thyme and bay leaves. Cook for 30 minutes or until your brussels sprouts become translucent.

– Next- take cornbread squares and put them in a hot pan. Cover with a 50-50 blend of honey and butter and sauté several minutes.

– Add chicken stock to another sauté pan and then add the cooked brussels sprouts and raw honey. Let it caramelize.

– For the ribs, combine salt and brown sugar, apply generously to the ribs and let them sit overnight. The next day, rub Creole Seasoning on the ribs and again, let them sit overnight. If you have a BBQ smoker or charcoal grill this works best to smoke the ribs on the 3rd day for 2 hours. After ribs have been smoked, place in a large casserole dish or roasting pan and fill with water 3/4 from the top. Cover with plastic wrap and then a layer of tin foil over that. Braise for 3 hours at 350 degrees. Remove from oven, drain off liquid and allow to cool. If you try to take them out when they are hot they will literally fall off the bone.

* A less time-consuming way is to apply both the brown sugar/salt and the creole rub one after the other and refrigerate for at least 3 hours. If you don’t have a smoker, add 2 Tbs. liquid smoke to the braising water before the ribs go in the oven.

– After your ribs have cooled, you can add your favorite BBQ sauce and just reheat on the grill or in the oven.

To Plate:
First- plate the caramelized cornbread and the brussels sprouts. Put the ribs on top and garnish with fried brussels sprouts leaves.

Serving suggestion: Royal Pig Red Ale

Serves: 2

The Royal Pig Pub & Kitchen
350 East Las Olas Blvd. |
Ft. Lauderdale, Florida | 954-617-7447
http://www.royalpigpub.com/

The Gridiron Grill-Off is at noon on Saturday at the Pompano Beach Amphitheatre.