The Top Chef Canada season 4 competitor is all about apples with this recipe for sweet and sticky ribs with apple slaw.
Preheat oven to 400°F.
Top a large baking sheet with enough aluminum foil to wrap around the ribs, and position the ribs in the center. Grate the garlic and ginger finely directly onto the ribs.
Drizzle with the oil and rub mixture into the meat. Season liberally with salt.
Place the coarsely grated apple evenly over the ribs.
Wrap tightly in the foil and bake for 15 minutes. Reduce heat to 250°F and bake for 2 hours.
Remove from oven, open the foil, and pour the soy apple glaze evenly over top.
Return to oven and broil (or put foil package on a hot barbecue) to caramelize the glaze, watching it carefully to ensure it doesn't burn.
When ready to serve, remove from foil, slice the ribs apart, and center on a large platter.
Garnish with a squeeze of mayonnaise, and sprinkle with the wasabi peas, green onions, and sesame seeds.
Soy apple glaze
In a frying pan over high heat, simmer the soy sauce, apple juice, maple syrup and grated apple, stirring occasionally, until sauce is reduced to a syrupy consistency, about 25 minutes.
Add the hot sauce to taste and set aside.
Apple and celery slaw
Cut apple into thin slices, place in a large salad bowl and toss with lime juice and lime zest. Add celery and toss with apple slices.
Pile the slaw around the ribs when ready to serve.
Note: Assemble slaw at the last minute, so apples stay crisp.