Meet our new “Resident Chef, ” Dana Johnson of Sugar Cubed Pastry Lab
Certified by the largest organization of professional chefs in the country, the American Culinary Federation, as an Executive Pastry Chef, with over 16 years of professional baking experience.
Chef Dana is also credited with creating the first vocational pastry program in the state of Florida at Manatee Technical College, having written the curriculum for the Florida Department of Education in 2011.
He is also a former baking and pastry chef instructor, chapter secretary of the Florida Restaurant and Lodging Association, and holds six medals in international baking and pastry competitions.
Circa 1926 Braised Pork Ribs
Serves four… or two really hungry meat and beer lovers. 😉
6 cans of Darwin Brewing Co. Circa 1926
2 racks pork ribs
2 tablespoons dry mustard
2 tablespoons salt
2 tablespoons Annatto/Achiote seasoning
1 tablespoon ground black pepper
1/2 cup white vinegar
Place each rack of ribs on a sheet of aluminum foil and fold up the sides to create a tray to catch all the juices. Pour white vinegar and one half can of Circa 1926 Tangerine Wheat over each of the ribs to moisten. Set aside the remaining five cans of Circa 1926 to drink while cooking.
Combine mustard, salt, Annatto, and black pepper in a small dish, and rub over each of the ribs. Cover with a second sheet of aluminum foil and fold the edges over to create a nice little package. You can use a smoker, grill, or oven, to cook the ribs at 250º F for approximately two and a half hours, or until they reach 160 degrees.
Carefully remove from foil and cook over direct heat for 15 minutes until crust is charred.