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Chef Dean Presents ...
Grilled Pork two Ways with Ragout of White Beans and Spring Salad
By Chef Timothy Dean
Serves 4
Ingredients:
1. Rack of baby back ribs
2. 1. Whole pork loin
3. 1 bag of dry white beans, 4 whole garlic cloves, 2 whole shallots
4. 1 lbs of spring mix
5. 2 heirloom tomatoes,
6. 1 quart of chicken or vegetable stock
7. Fresh thyme & rosemary
8. BBQ Sauce, 2/5 Ketchup, ½ teaspoon, honey, nutmeg, cumin and the rub, 2/5 red wine vinegar.
To prepare ribs & pork loin:
Season the rib and pork-loin with sea salt, cracked black pepper, and the rub. Place the ribs on the grill and cover so the smoke can incorporate into the meat. Remove and cut the ribs and slice the loin very thin. To prepare BBQ incorporate ketchup, and vinegar and dry ingredients and stir.
To prepare white beans:
Soak beans for 30 minutes and remove. Add the chicken stock to a medium pot add the beans, chopped garlic and chopped shallot and cook until beans are tender and remove.
To Serve:
It is a BBQ so go for it!
Visit Chef Dean at www.primebaltimore.com.
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