Servings: 2 people.
- 300 grams of baby back ribs
- 1 liter of chicken stock
- 1 pitaya or dragonfruit - the pulp cut in small cubes
For the BBQ Sauce:
- 2 tablespoons of sugar
- 2 tablespoons of Pitaya Jam
- 1 tablespoon of tomato paste
- 2 tablespoons of oyster sauce
- ½ a cup of red wine
- 1 tablespoon of olive oil
- 2 rocotos (if you can not find rocotos you can substitute with bell peppers)
- 1 onion (your choice)
Grill the rocotos and onion until they have a charred skin. Wait for them to cool and then remove the charred skin (do not use water! Losses flavor). Blend the rocotos and onions in a blender with a little water. Once fully integrated, sift them through a mesh colander and reserve.
Place a medium sized pan in medium heat and add olive oil, the chunks of dragonfruit and sugar. Wait for the dragonfruit to caramelize and begins to get a brownish color.
Add the red wine and reduce.
Once it has reduced add the tomato paste, oyster sauce, the puree of onion and rocoto, and the pitaya jam. Cook until the dragonfruit has fully cooked down into a puree and the sauce is done. If it's too thick just add a dash of water.
To prepare the ribs, in a tall sauce pan add the ribs and chicken stock. Boil until the meat has become tender. Remove them from the stock and let them cool.
Once cooled, place the ribs in a bowl and pour the sauce that you made over them. Let them to marinate overnight.
You can leave them there until you are ready to serve them.
Before serving, you will preheat your oven to 200 degrees fahrenheit and place the ribs in a cookie sheet. Add them to the oven for 10 to 15 minutes and baste with the BBQ sauce. If you want the crust crispier, increase the heat and leave them for another 5 minutes.
Serve in the platter of your choice and pair with dry red wine.