From the Chef

Executive Chef Brian von Eggers

Huckleberry Barbecue Sauce
3 ea Tomato, Large
2 qrt Water
3 cup Brown Sugar
2 ea Sweet Onion, minced
1 cup Apple Cider Vinegar
½ gal Huckleberries
½ cup Garlic cloves, minced
¾ cup Molasses
1 ½ Tbl Ground Cinnamon
3 Tbl Dijon Mustard

Combine all the ingredients (except the huckleberries) into a large sauce pan. Bring to a boil. Reduce to a simmer for 30 minutes on medium low heat.

Add the huckleberries and bring back to a boil.
Reduce back to a simmer and cook for another 15-30 minutes depending on how thick you want it. The longer you cook it the thicker it will get.

To Cook the Ribs

Honey Marinade/Braising/Basting Liquid
1 cup Honey
1/3 cup Apple Vinegar
1/3 cup Water
Salt & Pepper to Taste
At Plateau Restaurant we do a special Sous Vide slow cook method. At home you can cook ribs by putting this liquid and ribs into a shallow pan covering well and slow cooking in a 225* degree oven for 2 ½ - 3 hours. This will make the ribs tender. Then the ribs can be finished on grill and glazed with huckleberry bbq sauce.

Gremolata
Parsley, chopped & squeezed ½ cup
Mint, chopped ¼ cup
Garlic, minced ½ cup
Lemon Zest 3 ea.
Lemon Juice 3 ea.
Olive Oil 1.5 Tbl
Chef’s Salt 2 Tbl

Chop parsley and in towel under running water squeeze out chlorophyll. Zest lemons by removing all yellow, then squeeze out the juice. Mix in remaining ingredients. This recipe is then used to reheat with pasta if using it straight you may want to blanch garlic in hot water to remove some of the bite.
 

Executive Chef Brian von Eggers