At Gunthorp Farms, we are blessed to work with some amazing chefs. It always blows my mind that they take ingredients like our pork, chicken, turkey, and duck and turn them into masterpieces. I am a little less inclined in the culinary department, so even when I start with the same ingredients, I never know how to get to the end product. That is why I had the idea to start this “Restaurant-Worthy Recipes” blog series… I give them some product to play with in exchange for the recipe for whatever they make with it!
For our first recipe, I sent some spare ribs to Paul Robinson, the head chef at Pizzology in Carmel. Chef Paul has been a member of the Pizzology team since 2010. In 2011 he earned his degree from Ivy Tech’s culinary program and in 2013 he became the head chef for Pizzology. I asked Chef Paul if he could do something cool with our spare ribs and he instantly ran to the cooler to show me his fermented garlic honey. I could see the wheels turning in his mind of the cool things he was going to do with these ribs!
So here is the recipe by Chef Paul Robinson, braised spare ribs with fermented honey glaze!
Rub the ribs with the following wet rub:
- 1/4 cup fermented garlic honey
- 1/4 cup olive oil
- 1 tsp black pepper
- 2 tsp kosher salt
- 3 tsp smoked paprika
- 1 tsp fennel powder
Place in pan (uncovered) with 1 cup of stock.
Roast at 375F for 1 hour. Flip over. Roast another hour.
Cover with foil. Roast for about 45 min. Then enjoy!
Paul served this over Pecorino braised Swiss chard and mustard gnocchi. If you happened to be at Pizzology on the night that he ran this as a special, you had to be there early to get a dish for yourself. It sold out in just a few hours!