Title: Pork & Jicama Rolls with Zinfandel Barbecue Sauce
Categories: Appetizer Bbq Ethnic Hot Meat
Yield: 6 Servings

2		To 3 fresh jalapeno peppers or to t
4	lb	Pork spareribs, trimmed of excess f
2	cl	Garlic; crushed through a press
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
3/4	c	Chili sauce
2	tb	Cider vinegar
3/4	ts	Chili powder
6	tb	Robust young zinfandel
24		Wide, soft lettuce leaves, such as
6	lg	Scallions; cut into julienne strips
3	oz	Jicama, cut into thin julienne stri
36		Fresh coriander leaves (1 small bu

: Preheat the broiler. Place the jalapeno peppers on a broiler tray and broil about 4 inches from the heat, turning frequently, until blackened all over, about 5 minutes. Put the peppers in a paper bag for 10 minutes to loosen the skins. Rinse off the blackened skins under cold running water. Discard the stems, ribs, and seeds; finely chop the peppers. : Rub the spareribs with the garlic. Season with the salt and the black pepper. Place the ribs on a rack and broil about 4 inches from the heat with the oven door slightly ajar, turning every 5 minutes until evenly browned, about 20 minutes. Drain on paper towels. Let cool. : Meanwhile, in a heavy nonreactive saucepan, combine the chopped jalapenos, chili sauce, cider vinegar and chili powder. Bring to a boil over high heat. Reduce the heat to low and simmer until thick, about 5 minutes. Stir in the Zinfandel and cook until hot but not boiling. Remove the barbecue sauce from the heat. : Cut the meat off the ribs, discarding any fat and gristle. Cut into long 1/4 inch wide strips. : Lay 12 of the lettuce leaves on a work surface. Generously brush 1 side with the barbecue sauce. Divide the meat, scallions, jicama, and coriander evenly among the lettuce leaves. Roll up each leaf to enclose the filling. Then place each roll, seam-side down, inside a second lettuce leaf Roll up and serve 2 per person.

previous

next