GMA Recipe: Balsamic Pork Ribs with Tomato Chutney

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Scott Conant's Balsamic Pork Ribs with Tomato Chutney
From chef and author Scott Conant
August 14, 2009

Scott Conant is chef and owner of Scarpetta in NYC, and author of the cook book "Bold Italian." When the glorious fresh tomatoes of summer are plentiful, try these flavor-filled masterpieces.

Ingredients

2 racks pork spare ribs, about 2 pounds per rack

1/2 bunch rosemary, stems removed

1 tbsp red chili flake

10 garlic cloves, peeled and sliced thin

1 cup extra virgin olive oil

2 cups balsamic glaze

1 cup spicy tomato chutney

Directions

Trim pork spare ribs of any extra fat and the flaps (or have your butcher do it).

Combine the rosemary, red chili flakes, garlic, and extra virgin olive oil. Rub the ribs with this mixture.

Wrap the spare ribs racks individually in aluminum foil and cook on the grill, away from the direct heat, for 2 hours. The ribs should be tender but not falling off the bone.

Remove as much of the rosemary and garlic as possible off the spare ribs.

Brush the ribs with the balsamic glaze and return to the grill, away from the heat. Cook for an additional minute per side.

Serve with spicy tomato chutney.

Makes 6 servings.

Balsamic Glaze
Ingredients

2 cups balsamic vinegar

1 oz. double smoked bacon slab

4 shallots, sliced thin

1/2 onion, rough chopped

1/4 tsp red chili flake

1 bunch fresh thyme

3 14 oz. cans chicken stock, low sodium

1 tbsp corn starch

Directions

Combine all the ingredients except the chicken stock and cornstarch in a stock pot. Bring to a boil and then reduce to a simmer. Reduce by half.

Add chicken stock and continue to reduce by an additional 1/4.

Combine the corn starch with a little cold water and add to the sauce. Bring to a boil and immediately remove from the heat.

Strain through a fine-mesh strainer and cool immediately.

Spicy Tomato Chutney
Ingredients

3/4 cup apricot preserves

1/4 cup Trucioletto vinegar (red wine vinegar)

1 tbsp mustard seeds

1 tsp red chili flakes

1 quart on-the-vine tomatoes, peeled, de-seeded, and small diced

Salt

Directions

Heat the preserves with a little water and bring to a boil. Caramelize the preserves.

Deglaze with vinegar. Continue cooking until vinegar has reduced and begins to thicken, about 5 minutes.

Add mustard seeds and red pepper flakes. Stir to combine.

Add the tomatoes and cook for five minutes.

Immediately cool.

Recipes copyright 2009, Scott Conant.