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Pulled Baby-Back Ribs Benedict
Submitted by Malcolm on April 22, 2009 – 5:41 pmOne Comment
I have been obsessing over this dish since I first saw a giant, 8×10 glossy photograph of it in Esquire magazine…and that was two months ago. I am afraid that it won’t be long before I have to either make it myself, or make it my mission to find Raymond Chen, the chef who created it.
It is my honest belief that a Sunday that starts with this for brunch will, from that point on, and for the rest of my life, be referred to as, “the best Sunday I ever had.”
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I don’t know how I haven’t managed to see this post until now. I’m drooling, and may never sleep until I try this delight.