Larry and Marc Forgione
This plate full of bold flavors is a taste of summer BBQs in the Forgiones' backyard! Ararat is a Middle Eastern spice blend that's smoky and rich, and here's it rubbed on pork spare ribs before they're slow cooked to perfection. The ribs are served alongside a mustard-based Charleston-style slaw and a creamy potato-and-egg salad inspired by the one Chef Marc's grandmother used to make.
byLarry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
There was a good portion of both slaw and potato salad which contained big chunks of potato. The dressings in the salad and slaw were seasoned differently than I've ever tasted before but both were good. The star of this meal is the four large and meaty ribs which were fall off the bone tender. The sauce was delicious. I wish a full rack was available as a protein only meal.
April · 05/23/23
this was really good!
diane · 05/14/23
Mouthwatering!!! One of my favorites. The ribs are tender and falls off the bone. Pairing beautifully with the slaw and potato salad. You will not be disappointed. Enjoy!!
Michelle · 05/06/23
Pamela · 07/14/22
David · 06/29/22
Could have had more barbecue sauce as before, but ribs were nice!
JUDITH · 06/24/22
This is my husband's favorite meal. Delicious!
Pamela · 06/18/22
Could use a larger portion of slaw (I seemed to have far more dressing than slaw), but otherwise absolutely wonderful. The best ribs on cookunity by a wide margin.
Jack · 06/18/22
Apple Cider Vinegar, Bacon, Brown Sugar, Carrots, Dijon Mustard, Dill, Eggs, Garlic, Ground Black Pepper, Hot Sauce, Italian Parsley, Ketchup, Kosher Salt, Sour Cream, St Louis Cut Pork Spare Ribs, Sugar, Yukon Gold Potatoes
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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