Pomegranate Sticky Ribs, Brandy Flambe Oyster Mushrooms with Crispy Fingerling

For the sticky glaze: Add the Pomegranate Syrup (2 oz), Brown Sugar (4 Tbsp), Apple Cider Vinegar (1/2 cup), Fresh Rosemary (2 Tbsp), Fresh Oregano (1 Tbsp), Brandy (2 Tbsp), and Kosher Salt (1/2 tsp) to a saucepot over medium-high heat. Bring to a simmer and let the sauce reduce by about half or until the liquid resembles maple syrup, about 8-10 minutes. Pour the glaze through a fine mesh strainer into a clean saucepan over low heat. Add the Unsalted Butter (2 Tbsp) and whisk for 1 minute until the glaze and butter emulsify. Set aside.

For the ribs: Cut the Pork Ribs (1 rack) into individual ribs. Heat the Neutral Oil (3 Tbsp) in a pressure cooker over medium-high heat. When the oil is hot, add the ribs and cook until seared, about 8 minutes. Season the ribs with the Kosher Salt (1 Tbsp), Paprika (1 Tbsp), Garlic Powder (1 Tbsp), Cayenne Pepper (1 tsp), and toss to coat. Add enough Unsalted Chicken Stock (2 cups) to cover about halfway up the ribs. Lock the lid, ensuring your vent is closed and pressure setting is at level 2. Reduce the heat to medium and let the ribs cook for about 25 minutes. After 25 minutes, remove the pressure cooker from the heat, open the steam release valve and immediately submerge the base of the pressure cooker in ice water to allow the locking mechanism to open. Remove the cooked ribs and toss in the sticky glaze.

For the Swiss Chard: Trim away the ribs and stems from the Swiss Chard (11 cups). Roughly chop the leaves and set aside. Add the Neutral Oil (3 Tbsp) to a large pan over medium heat. Add the Shallot (1), Kosher Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp) and cook until the shallots are translucent, about 2-3 minutes. Raise the heat to medium-high, add the chard and stir to help it wilt down, about 1-2 minutes. Add the Brandy (2 Tbsp), Unsalted Chicken Stock (1/2 cup), and Unsalted Butter (1 Tbsp) and reduce the heat to medium-low. Let the chard braise, uncovered, until almost all the liquid is reduced, about 10 minutes. Set aside.

For the oyster mushrooms: Heat the Neutral Oil (3 Tbsp) in a saute pan over medium heat. Add the Oyster Mushrooms (2 1/4 cups) and season with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Cook until the mushrooms are golden with crispy edges, about 5 minutes. Add the Brandy (2 Tbsp), Unsalted Butter (2 Tbsp), and Fresh Rosemary (1 sprig), and saute in the rich, nutty fat, basting to rehydrate the mushrooms, about 2 minutes. Set aside.

To serve: Add the Swiss chard to the center of a plate. Add the mushrooms next to the chard. Place a few ribs on top and drizzle any remaining sticky glaze over the top.