Pulled Baby-Back Ribs Benedict


1/2 rack ribs
Hickory-hoisin sauce
Corn bread
2 eggs
2 teaspoons white vinegar
Sliced scallions


 Take a half rack of ribs (homemade or store bought-enough for two) and heat it in a 350-degree oven for ten minutes, and then shred the meat off the bone. Meanwhile, make hickory-hoisin sauce: Mix Bull's-Eye hickory smoke sauce and Lee Kum Kee's hoisin sauce, in a two-to-one ratio. Toss the meat in the sauce — not a lot, since the corn bread is sweet — and set it on top of a couple slices of corn bread. (Betty Crocker has a nice mix. Heat and butter the pan before adding the batter, which gives the bread a nice brown-butter flavor and a toasted exterior.) Poach a couple of eggs by gently cracking them into a pot of aggressively simmering water with a couple teaspoons of white vinegar. After about two minutes, remove the eggs with a slotted spoon and place on top of the pork. Finish with some sliced scallions, if you have some.

Recipe shared from: www.esquire.com