A “skordalia” is a thick Greek puree of garlic and potato, and in this case walnuts, that acts as a bed for the lip-smacking beef back ribs and hoisin sauce.
Hoisin-Glazed Beef Back Ribs
Garlic Walnut Skordalia
Special Equipment: Large heavy-bottomed pan, braising pan, metal foil, food processor
Preheat oven to 300ºF.
Remove the white translucent membrane from the ribs and pat dry.
To make a spice rub for the ribs, stir together cinnamon, sugar, paprika, sea salt, and black pepper.
Rub spice mixture over the ribs to cover.
Heat a large heavy-bottomed pan over high heat. Lay ribs into the pan and sear on each side for 2 minutes, until browned.
In a medium braising pan, stir together molasses, red wine vinegar, soy sauce, and 3 cups of water. Lay ribs into the braising pan with the braising liquid and cover with metal foil. Braise ribs for 3 hours, until meat pulls away easily from the bone.
While ribs braise, make the Garlic Walnut Skordalia.
Bring a large pot of water to boil. Transfer potatoes to the pot and boil for 15 to 20 minutes, until potatoes are tender. Remove pot from heat and keep potatoes in the water until use.
In the bowl of a food processor, combine walnuts, garlic, drained potatoes, and lemon juice. Process until smooth.
While the machine is running, add olive oil until Skordalia reaches hummus consistency.
Season with salt and pepper, to taste and refrigerate until use.
Once ribs come out of the oven, pour braising liquid into a small sauce pan.
Stir in the hoisin sauce and orange juice.
Simmer sauce over medium high heat until thick enough to coat the back of a spoon, about 30 minutes.
To serve, spread reserved Skordalia onto each plate; add three pieces of short rib over the Skordalia and drizzle with reserved sauce.