Baby Back Ribs Chef Daniel Cutler of Ronan | Los Angeles, CA

This is a perfect end-of-summer dish if you still have access to peaches—it can be done without them for the rest of the year and, in my opinion, is still a complete dish. The peaches add a little something something though—a sweet, savory, tart, all-around winner in my opinion. Super round and complex but also very familiar.

Ingredients for Brooklyn Togarashi:
• 120 g. dried fermented Fresno chili
• salt (3% of chili weight)
• 60 g. granulated garlic
• 60 g. porcini powder
• 30 g. sumac
• 30 g. Sicilian oregano
• 30 g. MSG

Ingredients for Passion Fruit Agrodolce:
• 200 g. red wine vinegar
• 300 g. white wine
• 300 g. granulated sugar
• 200 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 2 bay leaves
• 2 sprigs rosemary
• 1 star anise
• 10 black peppercorns
• 1 tbsp. Brooklyn Togarashi

Ingredients for Ribs:
• 2 racks baby back pork ribs
• 10 g. fennel seed
• 10 g. coriander seed
• 10 g. black peppercorns
• 15 g. kosher salt
• 6 g. granulated garlic
• 2 g. smoked paprika

To Assemble and Serve:
• 1 ripe peach, diced
• Brooklyn Togarashi, as needed for garnish
• black sesame seeds, for garnish
• mustard greens, for garnish

Method for Brooklyn Togarashi:
Ferment Fresno chilies with 3% salt under vacuum until the bag inflates. Drain, rinse, and transfer to a food processor. Blend to a smooth paste, spread evenly on dehydrator trays, and dry overnight at 140°F until completely dehydrated. Grind into a fine powder. Combine the dried fermented chili powder with granulated garlic, porcini powder, sumac, Sicilian oregano, and MSG in a Vitamix and blend until uniform. Store airtight.

Method for Passion Fruit Agrodolce:
In a saucepan, combine vinegar, wine, sugar, Perfect Purée Passion Fruit Concentrate, bay leaves, rosemary, star anise, and peppercorns. Bring to a boil, then reduce heat and simmer until reduced by half and slightly thickened. Strain through a fine-mesh sieve and whisk in Brooklyn Togarashi while warm. Cool completely and reserve for glazing.

Method for Ribs:
In a spice grinder, pulse fennel, coriander, and black pepper until coarse. Mix with salt, garlic, and smoked paprika. Rub evenly over ribs, wrap in plastic, and refrigerate for 12 hours. Preheat oven to 275°F. Place ribs on a rack set over a sheet tray, cover with foil, and cook for 2½ to 3 hours, until tender but not falling apart. Uncover and rest. Brush ribs generously with warm Passion Fruit Agrodolce and char over a grill or under a broiler until lightly caramelized and sticky.

To Assemble and Serve:
Slice ribs between bones and arrange on a platter. Spoon diced peach over the top and brush lightly with additional Passion Fruit Agrodolce. Garnish with Brooklyn Togarashi, black sesame seeds, and mustard greens. Serve immediately.