Spare Ribs from Stone Creek Dining Company

Junior League of Cincinnati presents CinSation: Shaken, Not Stirred
Saturday, March 10 from 7 p.m. to 1 a.m. at Music Hall
Tickets are $75 per person and can be purchased at They'll also be available at the door for $85 per person.

1 slab Spare Ribs
Dry Rub:
1 stalk lemon grass
2 tbls chopped ginger
3 garlic cloves
1/4 cup sesame oil
1tbls kosher salt
2tsp black pepper
Blend all ingredients in food processor and rub spare ribs, wrap in plastic wrap overnight.
Next day: grill ribs to caramelize and place in large roasting pan with braising liquid.
1 medium diced onion
1 large carrot chopped
2 celery stalks chopped
4 garlic cloves
4oz fresh thyme
1/2 cup ginger
2 bay leaves
1 oz fresh parsley
6 oz fresh cilantro
chicken stock to cover ribs
Sweat onion, carrot, celery add garlic, ginger, and herbs, add chicken stock bring to a simmer. Pour over spare ribs to cover and wrap tightly with foil. Place in oven 250 degrees for 4 hours.
Mango-Chili Sauce
1 cup sweet chile sauce
1/4 cup sesame oil
1 tbls sriracha
1 tbls chopped green onion
1 tbls chopped cilantro
1/2 dice mango
Add all ingredients and mix together.
Napa Cabbage Slaw
1 head of napa cabbage
1 red bell pepper
1 green bell pepper
1 small red onion
1 cup shredded carrots
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup julienne cucumber
Julienne cucumber small dice onions and peppers, cut Napa cabbage in half and cut thin julienne, toss all ingredients together.
1 tbls thin slice ginger root
1 lg shallot diced
1 cup chicken stock
1 cup water
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 cup teriyaki glaze
1 tbls sweet chile sauce
1 lime juiced
1/4 cup orange juice
1/4 cup sesame oil
In a large sauce pot add sesame oil, ginger root, shallot until translucent. deglaze with chicken stock then add all the ingredients. simmer for 30 mins stirring often. strain and then reduce.