Brewery & the Beast is back this year to bring together some of the best chefs in town to showcase their incredible culinary skills on-site. Haven Kitchen + Bar shared with us this recipe for Pipikaula Dry Ribs to try at home. Pipikaula is a staple Hawaiian style beef jerky snack amongst Paniolos or Hawaiian Cowboys. They pay homage to that flavour profile and used the same marinade for our pork dry ribs at Haven. This recipe can be breaded then deep fried (their favourite way of serving it at the restaurant), baked, or grilled over charcoal for a family BBQ.
Pipikaula Dry Ribs
Ingredients:
PIPIKAULA MARINADE
- 400ml Tamari (or any light soy sauce)
- 150g Granulated Sugar
- 30g Garlic, minced
- 30g Ginger, minced
- 2Kg Pork Back Rib tips (tail end)
– Mix all ingredients except the pork and let sit for 10 minutes before using.
– Cut the pork back ribs
– Toss pork ribs in marinade and set aside.
DREDGE MIX (for deep frying)
- 500g All-purpose Flour
- 250g Cornstarch
- 75g Panko breadcrumbs
- 25g Black pepper, ground
- 25g Onion Powder
- 25g Garlic Powder
- 25g Kosher Salt
– Mix everything well. Store in an airtight container and use as needed
DIPPING SAUCE – “RIB DIP”
- 500g Asian sweet chili sauce
- 2 each Lime – juice and zest
- 50g Ginger, minced
- 20g Garlic, minced
- 15g Tamari (or any light soy sauce)
- 5g Cilantro, chiffonade
- 125g Simple Syrup (equal parts water and sugar)
- 125g Teriyaki sauce
– Mix all ingredients in a bowl
GARNISHES: Roasted peanuts (chopped) and green onion (slices)
Directions:
1. Vacuum seal marinated pork back ribs in a sous vide bag
2. Set immersion circulator at 75°C and sous vide ribs for 6 hours
3. Remove ribs and strain out of the bag
4. Using a countertop deep fryer or high sided pot on the stove, heat canola oil to 350°F.
5. Toss pork rib pieces in dredge mix, coat evenly and shake off excess flour
6. Cook ribs until golden brown and hot in the center (about 3 minutes)
7. Remove ribs from the oil and place on a rack to remove excess oil
8. Plate and garnish with chopped roasted peanuts and sliced green onions
9. Serve with Rib Dip
ALTERNATIVE PROCEDURE
• Marinate pork ribs, cover in foil.
• Bake in a 325°F oven for 1 hour or until meat is tender
• Remove from oven
• Line a new tray with foil then baking parchment (you will thank me later)
• Place ribs on the new tray and pour any leftover juice over ribs
• Bake at 350°F for 10-15 minutes or grill over charcoal
• Plate and garnish with chopped roasted peanuts and sliced green onions
• Serve with Rib Dip
