Paley walks CBS 4 through three dishes from his Super Sunday menu.
Nothing is more satisfying than a sticky, juicy rib — the contrast of dark caramelized crust and just enough resistance in tender flesh before it gives freely off the bone is pure pleasure. Chef Michael Paley grasps the concept with irresistible finesse. Hitting all the sweet spots of what you want from a game day plate, his special menu for Amara at Paraiso’s Super Bowl watch party has something everyone can sink their teeth into, especially the rib enthusiast. What’s the key to a great rack?
“Patience,” Paley says. “You can’t rush a rib. The stages of cooking are really important to not just developing flavor but to get the texture right. That’s really what distinguishes a good rib from great one.”
Paley joins Chef Schwartz to make Sticky Chimmi Pork Ribs, Grilled Jalapeño & Onion Dip, and Grilled Chicken Wings with CBS 4’s Lisa Petrillo. The segments which taped yesterday will air on Digital Bite online Saturday and on Sunday morning’s CBS broadcast, also your network for the big game! Tickets to Amara’s watch party get you access to the full menu at two food stations, two drinks to get you started and Super Bowl viewing throughout the restaurant and on the beach lounge. Grab them here! Ribs recipe is below — because Sunday is for relaxing and letting the chefs do the work. And the clean up!
STICKY CHIMICHURRI PORK RIBS
with chayote squash slaw
2 ½ pounds pork ribs
¼ cup kosher salt
1 cup dry chimichurri spice (recipe follows)
1 pint guajillo chile marinade + 1 extra pint for basting on the grill (recipe follows)
3 chayote squash
1 thinly-shaved serrano chile
1 cup roughly chopped cilantro
2 tablespoons fresh squeezed lime juice
Kosher salt to taste
¼ cup extra virgin olive oil
2 limes, halved and grilled
Preheat oven to 275 degrees.
Rinse and dry the pork ribs, peel and discard the layer of skin under the bones. Liberally rub the with the salt and chimichurri spice. Brush on the guajillo chile marinade. Place the ribs on roasting rack uncovered in the 275 degree oven for 90 minutes or until nicely browned.
Remove ribs from oven and let them cool slightly.
Increase oven temperature to 325 degrees. Wrap the ribs individually in a layer of plastic wrap then aluminum foil. Return the ribs to the oven and cook a further 45 minutes to one hour, or until ribs are tender. Cool ribs completely until ready to finish on grill, or they will fall apart on the grill.
To finish, place the ribs on a medium high grill. Flip and baste every few minutes to develop a nice char. Meanwhile peel the chayote squash and cut out the core. Small chop the squash and in a small mixing bowl combine with serrano, cilantro, lime juice, salt to taste and olive oil. To serve, remove ribs from grill and spoon chayote slaw over the ribs. Serve with grilled lime.
GUAJILLO CHILE MARINADE
Makes 2 ½ quarts
8 cloves minced garlic
1 ¾ cup soy sauce
1 cup aji amarillo paste
1 cup freshly squeezed Lime juice
1 cup jarred aji panca paste
1 cup guajillo chile powder
1 cup Dijon mustard
1 cup ground cumin
3 tablespoons ground black pepper
½ cup Kosher salt
1 pint Grapeseed oil
Combine all in blender or food processor until smooth.
DRY CHIMICHURRI SPICE
Makes 1 cup
2 tablespoons dry Mexican oregano
2 tablespoons dry basil leaves
1 tablespoon dry parsley leaves
1 tablespoon dried thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flake
Mix to combine.