Servings: 2-3 Entrees

 

 

Ingredients:

 

2 cups tomato puree

 

1 ½ tablespoon butter

 

2/3 cup minced onion

 

¾ teaspoon ground allspice

 

¼ teaspoon red pepper flakes

 

¼ teaspoon ground cloves

 

1/3 cup light brown sugar

 

3 tablespoons cider vinegar

 

4 cups cooked Cannellini beans (approximately 31 ounces), rinsed

 

1 sweet bell pepper, peeled and chopped

 

3 strips bacon, cooked and chopped

 

6 pork boneless country-style ribs

 

36 garlic slices

 

8” x 4” slice yellow or white cornbread

 

Chives

 

 

Directions:

 

Heat a quart saucepan. When hot, add butter.

 

When butter is melted, add onion.

 

Sautee onion in butter until transparent. Do not brown.

 

Add allspice and pepper flakes to saucepan.

 

Saute for 3 minutes.

 

Add puree, brown sugar, and cider vinegar. Stir until sugar is melted.

 

Bring to a simmer. Simmer for 1 hour, stirring occasionally.

 

Preheat oven to 375° F.

 

Place beans, sauce and bell pepper in an oven-proof casserole with a lid.

Cover.

 

Heat in oven for 40 minutes.

 

Remove lid and continue to cook for 20 minutes.

 

Make 6 cuts in the top of each rib and place a slice of garlic in each slit.

 

Grill pork ribs to 165° F.

 

Remove from grill and tent.

 

Lightly toast cornbread slice in oven.

 

Plating:

 

Place lightly toasted cornbread on serving platter.

 

Arrange ribs across corn bread.

 

Pour a topping of beans across the ribs.

 

Garnish with ½ of bacon.

 

Scatter a few chopped chives over the top of the bacon.

 

Place any remaining beans in a side dish. Top with remaining bacon.

 

Slice portions between ribs and serve one portion of beans, rib and cornbread to each patron.