In 2009, former Chambar Sous-Chef, David Robertson and his wife Sara, opened the Dirty Apron Cooking School along with a gourmet deli in a beautifully restored heritage building in Vancouver’s Gastown neighborhood. An immediate success, The Dirty Apron is Vancouver’s “it cooking school” for gourmet cooking classes and a fun evening out.
The Dirty Apron Cookbook was published in 2014 and is a Canadian national best-seller. David Robertson shares over eighty recipes from the school and deli including main courses that run from everyday meals to special occasions as well as their signature gourmet sandwiches and heavenly desserts. Yes- The Dirty Apron Cookbook is like having a private instructor teach you how to cook in your own home. Retail price: $34.95
Hoisin-Glazed Ribs with Asian Sesame Slaw
Ingredients:
Brined Ribs
2 whole racks of baby pork ribs. (about 3 lbs)
4 cups water
1 whole star anise
1 garlic clove
2 strips of lemon zest
5 black peppercorns
1 bay leaf
1 cinnamon stick
2 Tbsp salt
1 Tbsp coriander seeds
½ jalapeno pepper, coarsely chopped
5-6 springs fresh cilantro
2 green onions, julienned
1 Tbsp sesame seeds
Hoisin Glaze
1 cup hoisin sauce
1 tsp seasame oil
1 tsp sambal oelek
1 Tbsp soy sauce
Asian sesame slaw
3 cups very thinly sliced green cabbage
1½ cups shredded carrots
1 cup fresh spinach, trimmed
¼ cup rice vinegar
2 Tbsp sesame oil
2 Tbsp sugar
1 Tbsp minced fresh ginger
1½ Tbsp soy sauce
Directions:
Brine ribs: Pat dry the ribs with a paper towel. Using a dry cloth, grasp the underside of the ribs and pull very carefully to remove the membrane from the back of the ribs. Discard the membrane. Set aside.
To prepare the brine, bring the water to a boil in a large pot over high-heat, turn off the heat and add the star anise, garlic, lemon zest, peppercorns, bay leaf, cinnamon stick, salt, coriander seeds and jalapeno peppers. Allow to cool slightly, then refrigerate until the brine reaches 39°F, about 1 hour. Place the ribs in to the brine and refrigerate for 24 hours.
Remove the rib racks from the brine and cut them into individual ribs. Discard the brine. Place the ribs into a large pot, cover completely with cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 to 1¼ hours or until the ribs are soft but not yet falling off the bone. Allow the ribs to cook in their cooking liquid.
Hoisin glaze: Place all the ingredients in a bowl and mix together until well combined. Will keep refrigerated in an airtight container for up to 2 weeks.
Asian sesame slaw: Combine the cabbage, carrots and spinach in a large bowl. In a medium bowl, whisk together the vinegar, sesame oil, sugar, ginger and soy sauce until the sugar dissolves. Season to taste with the salt and pepper. Pour the dressing over the vegetables, toss until well coated, then season with salt and pepper.
Finish ribs: Preheat a barbecue to high or set your oven to broil. (If you use the oven, place the glazed ribs on a baking sheet.) Remove the cooked ribs from their cooking liquid, brush them liberally with hoisin glaze and grill or broil until the glaze has cooked on about 1 minute.
To serve: Serve the ribs on individual plates and garnish with cilanto, green onion and sesame seeds, and generous servings of Asian sesame slaw.
Recommended BC Wine Pairing:
Upper Bench Estate Winery Riesling 2014 ($22.00) " A bright and lively wine. Nose: lime, honey and pear. Palate: apple, stone fruit bright, refreshing acidity." Just released.
Upper Bench Estate Winery and Creamy opened in 2012 on the famed Naramata Bench. Owned by Gavin and Shana Miller, the winery combines both their passions with wines made by Gavin and artisan handcrafted cheeses by Shana. Upper Bench's 2013 Riesling took home a Double Gold at the Great Northwest Wine Competition.
Recipe and photos shared with permission from The Dirty Apron Cookbook, by David Robertson. Published by Figure 1 Publishing. All Rights Reserved.
