Ghost peppers are notoriously known for being some of the hottest peppers in the world. But Chef Dean Neff at Pinpoint Restaurant in downtown Wilmington saw it as a challenge to incorporate the ingredient into a dish to make something delicious.
Ghost peppers are notoriously known for being some of the hottest peppers in the world.
But Chef Dean Neff at Pinpoint Restaurant in downtown Wilmington saw it as a challenge to incorporate the ingredient into one of his dishes to make something delicious.
Enter, the ghost pepper and sorghum lacquered ribs.
Neff describes the ribs as “spicy but rounded.” He says there is enough fat to balance the heat from the hot sauce and that the sorghum also adds a “nice level of sweetness.”
How they’re made:
The ribs are charred on the grill first with a rub that consists of salt, chili powder, cumin and brown sugar.
Next, they are put in a baking dish and covered with parchment paper. Neff adds a little bit of sherry vinegar and a little bit of pork stock cooks them at 250 degrees for about 4 – 5 hours.
Once they’re done, they are smoked quickly in the oven with apple wood.
Then they’re chilled and cut.
The sorghum lacquer:
In a small pot, the ghost pepper sauce, sherry vinegar, muddy pond sorghum, nutmeg, pink pepper corn, and star anise are mixed together and brought to a simmer on the stove.
The ribs are then brushed with the sorghum lacquer.
The ribs then go back on the grill for about 4 – 5 minutes on each side.
They’re garnished with persimmons, toasted Virginia peanuts and a small drizzle of the sorghum mixture.
Will you be brave enough to try this spicy dish?