Sunday, November 28, 2010
Pulled Baby-Back Ribs Benedict
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.
1/2 rack ribs
2 teaspoons white vinegar
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.