Sparerib confit with local cherries, creamy grits and tarragon
Serves 4 | Prep Time 45 min. | Cook Time 3-4 hours
This dish goes perfectly with our Craig’s Cuvee
2 ea. pork sparerib racks
2 c. duck fat (may substitute olive oil)
½ c brown sugar
1 t. ground allspice
1 t. paprika
1 t. garlic powder
½ t. onion powder
½ t. ground black pepper
1 T. salt
8 oz. fresh cherries, pit removed and halved
1 t. olive oil
1 ea. shallot, minced
1 t. fresh ginger, minced
1 t. honey
2 t. balsamic vinegar
2 t. tarragon, chopped
1 c. medium grain grits
3 c. chicken stock
1 c. whole milk
2 T. butter
½ c. parmesean cheese
- Combine dry rub ingredients and evenly spread rub onto both racks of ribs and marinate overnight.
- Place spareribs in a deep roasted pan and pour melted duck fat over the ribs, cover pan with foil. Make sure that you have enough oil to cover the ribs. In a 225˚ oven, slowly roast the ribs until tender and falling off the bone, approximately 3-4 hours.
- In a medium cast iron pan, heat 1 t olive oil over high heat and add cherries, ginger and shallots when pan is smoking. Turn heat down to medium and slowly caramelize. After cherries begin to release most of their liquid, add honey and caramelize honey. Add balsamic and reduce until jam like. Finish with chopped tarragon.
- In a medium saucepan, bring chicken stock and milk to a boil and slowly whisk in grits. Turn heat to low and gently cook grits until most of the liquid has been cooked out, approximately 20 minutes. To finish, fold in butter and parmesean cheese. Season with salt and pepper, set aside.
- To finish ribs, remove meat from the bone and place in a 450˚ oven to brown. Serve rib meat on top of creamy grits and top with cherries.