Chef Anthony Bowman
Yankee Pier, Larkspur, Calif.
Yield: 4 servings
Pork ribs 1 slab (12-15 ribs)
Paprika 1/4 cup
Brown sugar 1/4 cup
Allspice 1/4 cup
Nutmeg 1/4 cup
Cinnamon 1/4 cup
Salt, pepper to taste
Barbeque Sauce (recipe follows) as needed
Mix paprika, brown sugar, allspice, nutmeg, cin-namon, salt and pepper together. Rub mixture onto ribs.
Roast ribs 275F, uncovered, 2 1/2 hours. Cool; portion.
To order, baste ribs in sauce and reheat.
Barbeque Sauce
Yield: 2 qt.
Salted butter 1 1/2 tsp.
White onion, chopped 1/4 cup
Dried cherries 1 cup
Garlic clove, minced 1
Port wine 3/4 cup
Ketchup 3/4 cup
Sherry vinegar 1/4 cup
Honey 1/4 cup
Unsweetened cocoa powder 1 Tbsp.
Chili powder 1/2 tsp.
Lemon juice 1/2 tsp.
Lemon zest 1/2 tsp.
Chipotle chiles 7 oz.
Salt to taste
Pepper to taste
Heat butter in a large pot. Add onions, cherries and garlic. Cook, stirring occasionally, until golden brown. Add remaining ingredients; bring to a boil. Reduce heat and simmer until sauce reaches a semi-thick consistency.