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Bourbon-Chili Frenched Rib Wings with Ash Char
"Frenched rib “wings” (a luxurious twist on bone-in ribs) slow-roasted until they’re fall-off-the-bone tender, then torched tableside for a blistered finish—because you lit the match yourself.They’re drenched in a thick crimson bourbon-chili glaze that’s sweet, fiery, and sticks to your fingers like guilt.Each bite is coated with an ash char crumble made from black garlic, activated charcoal, and sea salt—smoky, dangerous, and irresistible.Served on a black slate with flame-licked rosemary sprigs and a side of burnt honey dipping sauce you probably shouldn’t touch… but will."
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Indulge in slow-roasted Frenched rib wings, tender and falling off the bone, glazed with a luscious bourbon-chili sauce that’s sweet, fiery, and irresistibly sticky. Tableside torching creates a blistered finish, while an ash char crumble of black garlic, activated charcoal, and sea salt adds smoky depth. Served on a black slate with flame-licked rosemary sprigs and a side of dangerously sweet burnt honey dipping sauce.
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