WGN Midday News Segments / Lunchbreak

Lunchbreak: Pork ribs with date molasses pok pok

Event:
Sip and Savor
Tonight
6:00 p.m. – 9:00 p.m.
1420 S. Michigan Avenue
Chicago

For tickets:
www.eventbrite.com/

Pork Ribs with Date Molasses Pok Pok

Pork Ribs

Ingredients:
1.5# pork ribs per person
1 recipe spice rub
1 recipe date molasses pok pok
Garnish: mint leaves, cilantro, thinly sliced green onions

Spice Rub
Ingredients
60g coriander seeds
100g cumin seeds
70g black peppercorns
40g fennel seeds
70g yellow mustard seeds
160g kosher salt
160 dark brown sugar
25g garlic powder

Directions:
Toast all of the whole spices and combine with salt, sugar and garlic powder. Rub liberally on ribs and smoke/cook at 200°F for 1 hour, then turn temperature down to 160°F for 1 hour, and finally 150F for 1 hour. Cool, portion 7-8 oz.  Fry on the pick up, toss with the date pok pok.

Date Molasses Pok Pok

Ingredients:
600g date molasses
25g pickled Thai chilies, thinly sliced
100g pickling liquid from the Thai chilies
50g fresh lime juice (the zest of the limes, as well)
200g Red boat fish sauce

Directions:
Combine and reserve.

Pickled Thai Chilies

Ingredients:
500g Thai chilies, washed, tops removed and a small hole poked in them, soaked in 5% brine overnight
1000g white vinegar
1000g water
2% kosher salt
3% white sugar

Directions:
Drain chilies from the brine, and bring the vinegar, water, salt and sugar to a boil. Pour over the chilies then place a weight (like a bag of water) on the chilies to keep them submerged until they are room temperature.

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