Martin Bros. Recipes

Spicy Spareribs with Cheesy Polenta

Keywords: Pork

Added: July 30, 2019

SPICY SPARERIBS

2 each — Seaboard Pork Spareribs (959080), trimmed, cut down

As needed — Roland Pomace Olive Oil (620390)

As needed — Spicy Rub (see recipe)

As needed — Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720)

PREP | Preheat oven to 300°F. Rub spareribs with olive oil then with Spicy Rub. Let sit until rub appears like it’s a paste, approximately 10-15 minutes. Place in a full steamtable pan. Add half an inch of water. Tightly seal. Roast until almost tender, approximately 2-3 hours. Remove cover and drain juices from pan. Brush with sauce. Continue to cook until sauce is tacky, approximately 5-10 minutes. Repeat brushing with sauce and cooking until tacky one more time.

YIELD | 6

 

SPICY RUB

1/4 cup — Brown Sugar

1/4 cup — McCormick Fancy Spanish Paprika (472481)

1 Tbsp — McCormick Dark Chili Powder (472211)

1 Tbsp — McCormick Table Grind Black Pepper (472538)

2 tsp — McCormick Crushed Red Pepper (475721)

1 tsp — McCormick Ground Cayenne Pepper (472571)

1 tsp — Salt

1 tsp — McCormick Garlic Salt (472361)

PREP | Mix all ingredients in a food processor or blender.

 

CHEESY POLENTA

1 cup — Pepsico Aunt Jemima® Yellow Corn Meal (460481)

4 cups — Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)

1 Tbsp — Wholesale Minced Garlic (391021)

2 tsp — Pepper

1/2 cup — Anchor Chef’s Heavy Cream (929770)

1 cup — Schreiber Grated Parmesan Cheese (430201)

1/2 cup — Butter, cubed

PREP | In a sauce pan, bring chicken stock, garlic and pepper to a boil. Whisk in corn meal. Reduce to a simmer, cover and cook for 5 minutes, stirring often. Turn off heat. Let sit for 20 minutes, stirring every 5 minutes. Add cream, cheese and butter. Polenta should be creamy. If it isn’t creamy enough for you, add more cream to adjust consistency.


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