Tzin wine bar on 104 street in the warehouse district in downtownEdmonton is home to a soft-spoken chef with menu featuring a number of fabulous dishes with Irving Farms Berkshire pork. The space is eclectic and intimate – you may end up chatting with your dining neighbour as I do each time I go – and you will be amazed at the food that Chef Corey McGuire can pump out at what may the smallest kitchen inEdmonton.

Walk by the unassuming restaurant on 104th and you likely catch a peek through the front window of Chef McGuire prepping for the evening dinner service. The menu at Tzin features a number of carefully crafted tapas including braised bacon and seafood (and sausage) paella. I’ve been gently nudging Chef McGuire for a recipe, and when I gave him a four-day warning I was coming in with my sister, I was happy to see this busy chef had time to write down his Dry Rubbed Back Ribs with Warm Potato Salad recipe for me.

My sister Shawna and I recently dined at Tzin and were excited to walk away with the recipe of our favourite dish that night. Of course, the two Ukrainian sisters went to town on the potato salad and bit every last morsel off the ribs.

Dry Rubbed Back Ribs with Warm Potato Salad

Recipes courtesy of Chef Corey McGuire, Tzin Wine & Tapas

Dry Rubbed Back Ribs

Ingredients

• pork back ribs
• 30 ml Rub Seasoning per rack of ribs
• 1 small onion, sliced
• chicken stock

Method

1. Optional -remove membrane from underside of ribs.
2. Rub the ribs with your favourite rub. Salt and black work fine. Really massage the seasoning into the meat. Wrap in saran wrap and let rest in the fridge for 4 – 24 hours.
3. Lay some aluminum foil on a baking sheet and place a bed of onions down the center.
4. Lay the ribs on the onions and add 60 ml of chicken stock.
5. Loosely wrap the ribs in the foil.
6. Preheat oven to 325 degrees. Place ribs in one hour. Unwrap and check for doneness – the best way is to poke the meat with a paring knife. If there is not much resistance, the ribs are probably done. If they are still tough, replace the foil and cook in 15 minute intervals until done.
7. To ensure they are done, cut the end rub off the rack and take a bite. The meat should bite off cleanly, but not fall off the bone.
8. Ribs can be served immediately, finished on the grill, or chilled and finished on the grill at a later time.

Warm Potato Salad

Ingredients

• 1 lb Yukon gold potatoes (any potatoes can work; ask the farmer at your local farmers market about what they recommend)
• 5 strips of bacon, cut in to matchsticks (Irving Farms if available)
• 2 green onions, chopped
• ½ red pepper, small dice
• ½ pink lady apple, small dice
• 4 tbsp mayo
• 1 tsp lemon juice
• 1 tsp apple cider vinegar
• salt and pepper to taste
• cold pressed Canola Oil

Method

1. Clean and dice the potatoes into 1” cubes. I leave the peel on.
2. Blanc the potatoes in salted boiling water until fork tender.
3. Strain and toss the potatoes in cold pressed canola oil.
4. In a non-stick pan, render the bacon over medium heat until it starts turning brown.
5. Remove from heat and strain off fat, reserving 1 tbsp of fat.
6. Place the pan over medium to high heat and add the reserved bacon fat, bacon, and potatoes.
7. Sauté until potatoes are warm through, and start to brown slightly
8. Meanwhile combine the onion, peppers, apple, mayo, lemon juice, and vinegar in a large bowl.
9. When potatoes are ready, drain any excess fat from the pan and add the potatoes and bacon to the bowl with the other ingredients. Toss to combine and season as needed with salt and pepper.

To plate – place the potato salad on a large platter with the ribs piled on the top and enjoy!