Jalapeño and date–braised back ribs as concepted by Chefs Chris Greve, Kevin Ryan and Jamie Evanoff at True Aussie Beef & Lamb's culinary immersion in Miami. Recipe has not been tested in our kitchens.
For the beef:
Waxy potatoes, thinly sliced on a mandoline
1. Infuse the stock with jalapeños and dates and braise the ribs using a traditional method until tender but not flaky, to yield 1 pound meat. Mix in some of the braising liquid.
2. Pan-fry the sliced potatoes until well browned and crispy. Sprinkle with salt.
3. For each serving, divide 4 ounces meat between crisped potatoes. Garnish with queso fresco and cilantro.