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Sunday, November 28, 2010

Pulled Baby-Back Ribs Benedict

When Raymond Chen get’s it perfect with some Memphis-style eggs and baby back ribs, this makes for a to die for breakfast, especially for anyone who is devoted to pork…and that would be me!
This is an eye-catching brunch recipe for all the favorite breakfast people in your life. I could live on this as it joins the great taste of pork with my favorite base layer – cornbread.

Outside of the fact that this recipe is just a basic 101, using leftover ribs has never been an easier or more delicious.

Bon Appetit!

1/2 rack ribs

Hickory-hoisin sauce

Corn bread

2 eggs

2 teaspoons white vinegar

Sliced scallions

Take a half rack of ribs (enough for two) and heat it in a 350-degree oven for ten minutes, and then shred the meat off the bone.

Meanwhile, make hickory-hoisin sauce: Bull's-Eye hickory smoke sauce and Lee Kum Kee's hoisin sauce, mixed in a two-to-one ratio.

Toss the meat in the sauce — not a lot, since the corn bread is sweet — and set it on top of a couple slices of corn bread.

Poach a couple of eggs by gently cracking them into a pot of aggressively simmering water with a couple teaspoons of white vinegar. After about two minutes, remove the eggs with a slotted spoon and place on top of the pork.

Finish with some sliced scallions.