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Slow-Cooked Pork Ribs for a Tasty Tailgate

A celebrity chef's mouthwatering menu for the Broncos game

Zengo’s Chef de Cuisine, Robert Juan, was the celebrity guest chef at the Broncos vs. Bengals game on Monday, December 28, where he prepared a tasty tailgate menu for Broncos fans! Zengo’s Chef also featured his tailgate dishes at Zengo in Denver on December 26-28, which led up to his tailgate demo debut. He prepared his Marinated Skirt Steak Bahn Mi (a Vietnamese sandwich using toasted French baguettes) and Grilled Pork Ribs with roasted garlic chipotle glaze. The dishes were on Zengo’s menu and available for purchase at the tailgate and in the club level on game-night. 

And for your Broncos game-night entertaining to come, here is his recipe for mouthwatering ribs. 

SLOW-COOKED PORK RIBS with a roasted garlic chipotle glaze
makes 4 servings


  • 1 rack st Louis style pork ribs, cleaned and trimmed
  • 6 oz shallots, minced
  • 3 oz minced garlic
  • 3 oz minced ginger
  • 3 ¾ cup granulated sugar
  • 2 qt soy sauce
  • 3 qt water
  • 3 oz chipotle in adobo sauce – minced
  • 2 each whole cinnamon sticks
  • 4 each star anise pods


In a mixing bowl, whisk to dissolve sugar with water, soy sauce, and plum wine. Once sugar is incorporated, add the rest of the ingredients.

Take cleaned ribs and place in a deep baking pan. Cover ribs with liquid. Cover the baking pan with plastic wrap and then cover with aluminum foil.

Bake in oven at 275F for 5 hours or until fork tender.

Once the meat is tender, let the ribs cool and cut them into individual pieces.



  • 10 oz hoisin sauce
  • 7oz soy sauce
  • 1.5# granulated sugar
  • 3 cups Japanese plum wine
  • 6 oz white miso paste
  • 2 oz minced garlic
  • 4 oz sesame oil
  • 5 oz chipotle in adobo sauce
  • 1 lb butter - cubed


Puree chipotle in blender with sugar and soy sauce.  Then whisk in the remaining ingredients.

In a sauce pan, take liquid and slowly whisk in cubed butter to thicken.

Then... Twice-cook the pork ribs as per the next step below.



  • 1 pinch toasted white and black sesame seeds
  • 1 TB chopped cilantro
  • 1 TB chopped scallion
  • 3 ribs per person


Grill braised ribs over open flame and turn to cook each side.

Once meat is lightly charred and tender, place in a mixing bowl with the roasted garlic chipotle glaze and coat generously.

Sprinkle toasted white and black sesame seeds on the ribs and garnish with chopped cilantro and green onions.

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