Served at BKW by Brooklyn Winery with Baked Beans and a Kale and Asian Pear Slaw. Mix and match flavors at home to make the perfect dish for you." or something along those lines as the recipe for all the components is quite long. 


For the ribs:

  • 3 rack pork baby back ribs
  • 1 cup light brown sugar
  • 5 tablespoons smoked paprika
  • 1 tablespoon cayenne pepper
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 4 tablespoons kosher salt
  • 1 tablespoon pepper

For the root beer glaze:

  • 2 bottles of Boylan’s Cola
  • 2 tablespoons of red Korean chili paste (Gochujang)
  • 2 tablespoons of ketchup

For the baked bean spice:

  • 1 cup light brown sugar
  • 2 tablespoons kosher salt
  • 3 tablespoons celery salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon ground white pepper
  • 1 tablespoon onion powder
  • 1 teaspoon coleman’s mustard

For the baked beans:

  • ¼ lb azuki beans
  • ½ lb cranberry beans
  • ¼ lb baby lima beans
  • 8 oz diced applewood smoked bacon
  • 1 lb diced Spanish onion
  • 1 chopped jalapeno pepper
  • ¼ lb diced poblano chili
  • 3 cloves garlic, chopped
  • 2 cups chicken stock
  • 1 tablespoon baked bean spice (see recipe above)
  • 1 ½ cups ketchup
  • ⅔ cup honey
  • ¼ cup molasses
  • 2 tablespoons yellow mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon Tabasco
  • 3 cups water

For the kale and Asian pear slaw:

  • 2 bunch lacinato kale chiffonade
  • 1 julienned Asian pear
  • 2 julienned broccoli stem (optional)
  • 3 limes, juice only
  • 4 tablespoons extra virgin olive oil
  • 2 oz peeled shallots sliced thinly
  • 1 tablespoon granulated sugar


Cooking the ribs:

Step 1:

In a heavy-bottomed saucepan, reduce root beer until about half way down. Whisk in chili paste and ketchup and continue to reduce until lightly thickened. Set aside.

Step 2:

In a small mixing bowl, mix together all the spices and rub evenly onto the ribs, top and bottom. Allow to marinate overnight.

Step 3:

Wrap the ribs in foil and roast them in a 250°F oven until tender – approximately 2-2.5 hours.

Step 4:

Remove from the oven, unwrap and chill.

Cooking the baked beans:

Step 1:

Soak beans together in water with a pinch of salt at room temperature overnight.

Step 2:

Slice the bacon into 1-inch pieces and place in a large, heavy pot. Render the bacon fat by cooking in medium to low heat for 10 minutes or until the fat is released and the bacon is crisp and browned.

Step 3:

Add the onion, jalapeño, poblano and garlic. Sauté gently until fully tender.

Step 4:

Drain and rinse the beans and add them to the pot, along with chicken stock and the water.

Step 5:

Simmer gently until the beans are tender - for about an hour.

Step 6:

Once the beans are tender, mix in all the remaining ingredients and wrap tightly with foil. Bake in a 275°F oven for three hours.

Step 7:

Remove the cover from the pot and cook for an additional hour to slightly reduce.

Making the slaw:

Step 1:

Mix all ingredients in a medium mixing bowl then season with salt and pepper to taste.

Step 2:

Place baked beans in a ramekin on the side or directly on the plate. Garnish the beans with a little bit of crumbled feta cheese to balance the sweetness.