Sweet, Crispy Pork Ribs; Cooked Low And Slow

Dry rub pork ribs cut apart after slow roasting and ready for serving. Credit: Copyright 2016 David Latt

The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat, wet sauce or dry rub? I’ve tried them all. Now the question is settled, at least for me.  Slow roasting with a dry rub. To avoid summer’s heat, I put the ribs in a 250 F oven before I go to bed. When I wake up, the ribs are moist with a bacon-thin, sweetened crust. And these best-ever ribs cooked while I was fast asleep.

My mother taught me to make pork ribs with a thick coating of sauce sweetened with brown sugar and raisins. Eating those finger-licking ribs was one of my favorite childhood memories.

Everything changed on a busy research trip to Abilene and Fort Worth, when I ate at 25 restaurants in 36 hours. I fell in love with West Texas BBQ.

At restaurant after restaurant, I watched grill masters lay bundles of mesquite into their subcompact-car-sized smokers. With the heavy metal doors open, the wood crackled as flames enveloped the logs The grill masters seasoned their racks of pork ribs with thick, grainy coats of brown sugar and spices rubbed onto the meat.  Waves of dry heat radiated from the smokers. But the heat that would cook these ribs would come not from an open fire but from smoldering mesquite embers.

When the doors were closed, the blazing logs were starved of oxygen. The flames died and a delicate smoke filled the air. At that moment the grill masters loaded in the racks of ribs coated with sweetened dry rub. Hours later, the ribs were removed, their outer coating thickened to crispness, creating what grill masters call “bark.”

I loved those ribs even more than the ones from my childhood.

At home, without the benefit of a smoker, I experimented for years to duplicate that sweet-crispness. Nothing could ever recreate the wonderful mesquite smokiness but I did succeed in making ribs with bark as good as any I enjoyed in West Texas.

High heat versus slow cooking

Mix of kosher salt, black pepper, brown sugar, cumin, coriander and cayenne for dry rub slow roasted pork ribs. Credit: Copyright 2016 David Latt

Cooking with high heat is exciting. There is great pleasure in watching the pyrotechnics of an outdoor grill as sizzling fat catches fire.  Roasting at low heat in the oven lacks that excitement.

And yet, what happens in an oven set at 250 F has its own kind of magic. In the darkness of the oven, the waves of steady heat melt the fat inside the rack, tenderizing the meat and gently fusing the dry rub to the outside of the ribs.

The best magic of all is that the oven does the work. No standing over a blazingly hot grill on a hot day. Once the oven door closes, there is nothing to be done.

Walk into the kitchen and a savory-sweet aroma scents the air. Pull the baking tray out of the oven and press a finger against the outside of the rack. The soft pliancy of the meat has been replaced by a jerky-like crust as sweet as a crème brulee topping.

Slow-Roasted, Dry-Rubbed Pork Ribs

Rack of pork ribs, trimmed. Credit: Copyright 2016 David Latt

Cooking time depends on the size and thickness of the rack.

Buy good quality pork. Asian and Latin markets are often a reliable source of fresh pork products. Unlike the ribs sold in upscale supermarkets, the ribs in these markets will most likely be untrimmed.

Above the actual ribs, the rack will have a top portion with boneless flap meat and a section with thick bones similar to country style ribs.  Another smaller piece of flap meat will stretch across the back of the rib bones.

Requiring only a sharp filleting knife and a few minutes, removing the flap meat and the top portion is not difficult. The flap meat is excellent to use in stir fries, slow roasted in the oven or grilled on the BBQ.

A white membrane is attached to the outside of the flap meat. Use a sharp filleting knife to separate the meat from the membrane and discard.

The flap meat and country style bones can be prepared in the same manner as the ribs.  They will cook more quickly and should be removed from the 250 F oven after a total of 2 to 3 hours depending on thickness.

While the rack of ribs does not have to be turned over, the flap meat and country style bones should be turned over after one hour for even cooking. After another hour, use kitchen shears to cut off a small piece of meat to test for doneness. Return to the oven if the meat is not yet tender.

To eat the country style ribs, have a sharp paring knife handy to help cut out those hard to reach tasty bits tucked between the bones.

The ribs can be cooked ahead and reheated. In which case, do not cut apart the ribs until ready to serve. Reheat in a 300 F oven for 15 minutes.

Prep time: 30 minutes

Cooking time: 6 to 8 hours

Resting time: 5 minutes

Total time: 6 hours, 35 minutes to 8 hours, 35 minutes

Yield: 4 servings

Ingredients

1 rack pork ribs, 4 to 5 pounds, washed, dried

3 cups brown sugar

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

¼ cup cumin

¼ cup coriander

½ teaspoon cayenne (optional)

Directions

1. Place a wire rack in the middle of the oven. Preheat to 250 F.

2. Select a baking pan or cookie sheet that is 2 inches longer than the rack of ribs. Cover the pan with aluminum foil for easy clean up. Place a wire rack on top of the aluminum foil.

3. Lay the rack of ribs on a cutting board, bone side up. Use a sharp filleting knife to remove the tough membrane on the bone side of the rack. Let the knife help you lift the membrane. Use your fingers to pull the skin off the bones and discard.

4. Do not cut off any fat.

5. In a bowl, mix together dry ingredients.

6. For easy cleanup, lay a sheet of plastic wrap on the cutting board. Place the rack on the cutting board. Layer a thick coat of the dry spices onto both sides, covering the meat and bones.

7. Reserve left-over dry rub in an air tight container and refrigerate for later use.

8. Carefully place the rack of ribs on the wire rack meat side up.

9. Put the baking sheet into the preheated oven.

10. Roast six hours. Remove from oven. Use kitchen shears to cut off a small piece and taste.

11. The outside should have a jerky-crispness. The meat inside should be moist and tender. The tapered end of the rack where the bones are small will cook faster than the rest of the ribs. Use the kitchen shears to cut off that section before returning the rack to the oven for another one-two hours. Be careful not to dry out the meat.

12. Once the ribs are cooked, remove from oven and let the meat rest five minutes.

13. Cut between the rib bones and chop into pieces any flap meat without bones. Serve hot with a green salad, Cole slaw, baked beans or freshly steamed vegetables.

Main photo: Dry rub pork ribs cut apart after slow roasting and ready for serving. Credit: Copyright 2016 David Latt.

  

Comfort Food, Italian Style: Making Gnocchi with Chef Mirko Paderno

What’s your favorite comfort food? Do you prefer savory or sweet? Maybe a hot fudge sundae topped with whipped cream puts you into a Zen state. Maybe it’s a fresh-out-of-the-oven chicken pot pie with wild mushrooms or mac n’ cheese with extra cheddar. For Chef Mirko Paderno, a plate of freshly made gnocchi reminds him of home in Northern Italy. In his Vinoteca and Culina kitchen, he showed how to make gnocchi.

Often served in upscale restaurants as a fine dining dish, gnocchi is as basic to Italian home cooking as pasta. The sauces may change and the markings on the little “pillows” may differ depending on the region, but gnocchi is always made with three basic ingredients: potatoes, flour and eggs.

Although there are a variety of opinions about how to make gnocchi, for Paderno if you can boil water and roll out a pie crust, you can make gnocchi. No special kitchen tools are required.

And, he loves gnocchi because of it's versatility. Perfect in winter with a hearty meat sauce or in summer with a light pesto or butter sauce.

Making gnocchi is his yoga

Rolling out the dough puts Paderno into a relaxed, Zen state.  On rainy days, he enjoys making gnocchi with his teenaged daughter.

A James Beard Nominee and a seasoned veteran of kitchens in Italy and Los Angeles, he began his culinary career at the Four Seasons Hotel Milan. With his appointment as Executive Chef at Culina and Vinoteca, he has come full circle, returning to the Four Seasons family. In between, he worked in some of Los Angeles’ best restaurants. Piero Selvaggio’s Primi, Cecconi’s, Oliverio at the Viceroy and DTLA’s Officine BRERA.

But when he was a teenager, he wasn’t certain what he was going to do with his life. That’s when he enrolled at the Cesare Ritz School in Marano. At the time, he wasn’t that focused on cooking. One of his teachers, Abramo Magnani saw talent in him. But Magnani told him point blank, if he didn’t focus and apply himself, his talent would never amount to anything. In one of those wonderful moments when a person’s life changes forever in a good way, Paderno accepted the challenge.

At Vinoteca and Culina, that determination has paid off. His reworking of the menus has created dishes that give local diners an authentic experience with modern Italian food. Unlike many hotel restaurants, Paderno makes changes to the menu depending upon the seasons, the availability of quality ingredients and feedback from his diners. He combines the California love of seasonal food with Italian regional touches. 

Reflecting that dual vision, Paderno worked with Sommelier Amanda Craig who created a wine cellar with a comprehensive selection of wines from around the world but especially from Italy and California. In a tasting flight I selected she paired an Arneis from Piedmont with one from Santa Inez and a Vermentino from Liguria with one from Arroyo Secco in California. The differences were marked. All were delicious.

Gnocchi Made with Cold Potatoes

For Paderno, two details are key to making the best gnocchi. The potatoes must be steamed over salted boiling water so the flesh does not become water-logged. And, the dough must be made with cold cooked potatoes so less flour is needed.

By using cold potatoes, the dough can be prepared before the meal, even the day before. But if hot potatoes are used, when the egg and flour are added, the gnocchi must be cooked immediately to avoid becoming soggy.

Paderno uses Idaho russet potatoes because they have a neutral flavor, the better to work with a variety of sauces. But he suggests using any potato you enjoy, even sweet potatoes or purple potatoes. 

Paderno uses “00” flour which blends easily with the potato. If “00” is not available, use all-purpose (AP) flour. 

The amount of flour used partly depends on the moisture of the cooked potatoes. Getting the right density takes a bit of practice. The gnocchi dough should be not too dry and not too damp. Like pastry dough, with a dusting of flour, the gnocchi should roll out without sticking on the work surface. Watch the video to see Paderno’s technique.

Serves 8

Time to prepare: 30 minutes

Time to cook: 30 minutes

Total time: 60 minutes

Ingredients

2.2 lbs. Idaho russet potatoes, washed, skin on

14 ounces “00” or AP flour

2 tablespoons AP flour for dusting

1 extra large egg

2 teaspoons kosher salt

1 cup freshly grated Parmesan cheese

Directions

Place a steamer on the bottom of a large pot. Add water only to the bottom of the steamer. Season with 1 teaspoon kosher salt. Bring to a boil. Place potatoes in the pot. Cover.  

Depending on the size of the potatoes, cook 20 minutes or until a paring knife can be inserted into the potatoes easily. Add water as needed if more steaming is required. Remove when the potatoes are soft but not mushy. 

Allow potatoes to cool. Peel and discard the skins or reserve to sauté for breakfast. Run the cooked, peeled potatoes through a potato ricer or food mill using a fine blade.

Sprinkle work area with flour. Place potatoes on the work area. Create a “volcano,” the way you do when making fresh pasta, with a depression in the middle of the mound. Dust flour over the potato and place a raw egg into the center of the volcano. 

Using fingers, work the egg, flour and potato together until all ingredients are combined. Create a ball. 

At this point, the dough can be wrapped in plastic wrap or placed in an air-tight container and refrigerated to use later or the next day.

Before cooking the gnocchi, make a sauce. That can be as simple as a butter sauce with a little pasta water or as complicated as a braised meat ragu.

Sprinkle the work surface with flour. Work in batches. Cut off a cup of dough at a time. Using both hands, fingers and palms, roll the potato dough back and forth until it takes the shape of a dowel, about 1” in diameter. 

The dough is forgiving so if the dowel breaks apart, start over.

Once you have made a uniform shape, create individual gnocchi using a pastry cutter or chefs knife. The gnocchi should be approximately 1” long.

It is important to mark each gnocchi using a fork, your finger or a gnocchi board. The indentations will help the sauce stick to each gnocchi.

Fill a large pot with water. Add 1 teaspoon of kosher salt. Bring to a boil.

The gnocchi cook quickly, anywhere from 30-60 seconds. To determine how much time is needed, place several test gnocchi into the water. If the first gnocchi breaks apart, either the water is boiling too fast and/or the potato dough needs more flour, in which case you can return to the work area, gather up the gnocchi, sprinkle with flour, knead together, roll out and cut again.

If your gnocchi hold their shape, after 30 seconds remove one to taste. Then after 45 seconds. And another after 60 seconds. Decide which you like and use that timing to make the rest.

Working in batches, carefully drop a dozen gnocchi at a time into the boiling, salted water. 

Using a wire strainer, remove the gnocchi from the boiling water. 

Drain and add to the heated sauce, which can be as simple as sautéed San Marzano tomatoes with olive oil or a tablespoon or two of pasta water mixed with melted butter like Rodolphe Le Meunier’s salted French Beurre de Baratte.

Serve each plate of gnocchi hot, topped with freshly grated Parmesan cheese.