•ultimate•
summer
get
cooking BY JAMES DUPREE PHOTO BY ANNA ROUTH BARZIN
82
CHATHAM MAGAZINE
M
aria Parker-Lewis and Greg Lewis,
owners of fine dining restaurant The Sycamore at Chatham Mills in Pittsboro, welcomed Shane
Ingram as its new executive chef in March. Shane is a longtime Pittsboro resident and renowned chef who strives to make cooking and dining a fun experience for all. “I feel a strong connection to Pittsboro and the community here,” Shane says. “Greg has been a great friend of mine for a long time, and when I saw a chance to join his team in the historic Chatham Mills, I jumped at it. I’m excited about being able to leave my mark, and I’m looking forward to a long and prosperous future here with this team.” With that in mind, he shares this recipe for foil-wrapped Creole ribs with a mop sauce that is sure to make your next summer backyard party a memorable experience. Preparation can be done ahead of time, leaving you free to enjoy your guests until it’s time to hit the grill.
SUMMER 2023
Foil-Wrapped Creole Ribs with Mop Sauce Ribs 1 rack of St. Louis-style ribs ½ cup of your favorite Creole seasoning (Shane recommends Emeril’s Essence Creole Seasoning) Mop Sauce 4 cups distilled white vinegar 1 lemon, thinly sliced ⅛ cup black pepper 1½ Tbsp. cayenne pepper ½ Tbsp. red pepper flakes ½ cup sugar 2 bay leaves 2 tsp. fresh thyme Preheat the oven to 300 F. Liberally rub down the ribs with Creole seasoning, making sure to press the seasoning into every crevice. Lay down a sheet of aluminum foil that is wider than the rack of ribs. Place ribs on top, then lay down another sheet of foil the same size on top of the ribs. Crimp the edges tightly to fully seal the ribs while leaving space to collect the juices. Place the sealed ribs into the oven for 2 hours, or until the meat can pull away from the bone easily. While ribs are cooking, in a pot over medium low, combine all mop sauce ingredients and stir. When it comes to a simmer, it’s ready. Add salt to taste. Keep warm for basting and serving. Remove ribs from the oven. Remove the top layer of foil and baste the top side with mop sauce. Place back in the oven for 15 minutes and then baste one more time. Keep chilled until ready to serve. It will keep for up to two days. When you’re ready to serve, place ribs on a hot grill. Mop and turn often until heated completely through. Serve with a side of warm mop sauce for dipping.