Pork Rib Tips
Chef Brian Landry
Bayou Bar in New Orleans is where the New Orleans Saints franchise was christened in 1966. It’s still a hangout for football fans, and chef-owner Brian Landry turns out a lot of game day eats throughout the season. These Sticky Pork Rib Tips are a favorite. They feature slow-cooked pork brisket rib tips, which are then fried and served with spicy pepper jelly drizzled on top.
Jalapeno pepper jelly
2 cups rice vinegar
2 cups apple cider vinegar
4 cups sugar
1 cup sambal
2 qt. apple juice
2 cups diced sweet bell peppers
1 cup sliced jalapenos
Salt and pepper, to taste
2 slabs pork rib brisket (about 2 lb. each)
2 cups diced yellow onions
1 rib celery, diced
1 carrot, diced
3 garlic cloves, minced
1 stem fresh rosemary
1 sprig fresh thyme
2 cups dry red wine
1½ qt. pork stock or chicken stock
½ cup crab boil seasoning
3 cups rice flour
Vegetable oil, for frying
1 cup Jalapeno Pepper Jelly
1. For jalapeno pepper jelly: In large pot, combine all ingredients; bring to a boil. Reduce heat to low; simmer slowly until reduced by one-third. Jelly should coat the back of a spoon.
2. For rib tips: Season pork briskets liberally with salt and pepper. Sear on both sides in a large cast iron pot with a lid.
3. Remove ribs from pot; add onions, celery, carrots and garlic; sweat until caramelized. Deglaze with red wine; add rosemary, thyme and stock.
4. Return ribs to pot, making sure they are almost submerged in liquid (add a little water if necessary). Bring liquid to a boil; reduce heat to low. Cover and cook for 2 hours or until fork tender.
5. Remove from heat. Place ribs in a food-safe container. Strain vegetables from cooking liquid; pour cooking liquid over ribs. Refrigerate overnight.
6. Remove ribs from container making sure to scrape off chilled cooking liquid. Cut ribs into 1½- inch squares. Liberally season ribs with crab boil seasoning.
7. Heat vegetable oil in deep fryer to 350 F. Roll rib tips in rice flour to coat. Fry in hot oil 3 to 5 minutes until heated through.
8. Remove rib tips from oil and reserve over absorbent paper towels. Season with salt and drizzle with pepper jelly.