Entrées / Barbecued Ribs with Mini Jalapeno Cornbread Cheese Muffins
Luscious Cajun barbecued ribs with a generous side of moist and fragrant jalapeno cheese mini muffins. Recipe by Lori Granito, owner of Magnolia private dining room.
Marinating ribs
- In large, deep baking tray, coat surface with non-stick spray.
- Lay one layer of ribs in the tray on their sides. Coat both sides generously with rib rub, and massage until thoroughly covered.
- Add celery, onions, and garlic. Add water to just under the rib line. Tightly cover tray with foil. Bake for 2 hours at 200°C.
- Drain well and set aside.
Rib prep for grilling
- Remove ribs from oven; carefully press ribs to make sure they are tender.
- Remove ribs from tray and cool to room temperature. Refrigerate for 1-2 hours. Keep rib juices in tray and set aside.
- Remove ribs from fridge and scrape off excess rib fat with a small knife. Set aside and allow ribs to regain room temperature.
Rib sauce coating
- In tray of rib juices, add barbecue sauce, Cajun seasoning and chopped parsley; mix well. Spray non-stick spray on a new baking tray. Using a brush, thoroughly cover all sides of ribs with sauce and lay on baking tray. Leave a little sauce behind for brushing later.
Broil/grill ribs
- Set oven to broil and put ribs on top shelf, broil for 10 minutes or until brown. Carefully turn ribs over, brush with sauce, broil for another 10 mins.
- Or, grill ribs on barbecue grill until brown. Brush sauce on both sides while grilling.
Muffin mix
- Preheat oven to 180°C. Mix 5 dry ingredients in a large mixing bowl. In a separate bowl, mix 3/4 cup of cheddar cheese, jalapenos, milk, eggs, cream corn and oil. Combine dry and wet ingredients and whisk thoroughly.
Baking muffins and arrangement
- Spray 4 mini muffin pans with non-stick spray, then brush with a little butter. Fill each space 2/3 full with muffin mix, then top evenly with remaining 1/4 cup of cheese. Bake for 15-18 minutes or until golden brown.
- Stack ribs on a platter and muffins in a basket with a napkin lining the inside.
INGREDIENTS
- (4-6 servings) Ribs:
- Pork spare ribs (1.6kg, or roughly 3.5 lbs)
- Pam non-stick spray
- Rib rub (4 tbsp, McCormick or NoMU)
- Celery (2 stalks, chopped into large segments)
- 1 onion (cut into 8 segments)
- Garlic (4 crushed cloves)
- Water (2 cups)
- Barbecue sauce (1 bottle)
- Cajun seasoning (2 tbsp, McCormick or NoMU)
- Chopped parsley (4 tbsp)
- Muffins
- Flour (1 1/2 cups)
- Cornmeal (3/4 cups)
- Sugar (1/4 cup)
- Baking powder (2 tbsp)
- Salt (1/2 tsp)
- Grated cheddar cheese (1 cup)
- Chopped jalapenos (1/3 cup)
- Milk (3/4 cup)
- Slightly beaten eggs (2)
- Cream-style corn (1/4 cup)
- Oil (1/4 cup)
- Butter
WINE PAIRING
- Duvel beer, Belgium
- Full flavored, fruit-driven beer with a slight sweetness
- Wine, beer, and cocktail pairings by Patrick Frawley, Head Sommelier at Landmark Mandarin Oriental
MUSIC PAIRING
- Artist Name: James Hunter
- Title of Album: The Hard Way Date of Release: 2009
- Name of Record Label: Go records
- Music pairings by the Global Music Director of W Hotels, Michaelangelo L’Acqua
WHERE TO BUY
- N/A
PREP TIME & COOK TIME
- 15 mins; 3 hours
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