Baby back ribs glazed with guava-ginger; served with sweet potato gratin

For the Sweet Potato Gratin

• Pre-Heat oven to 400 degrees F.

• Trim the ends of the sweet potato and scrub them clean, do not peel. Cut into 1/16-inch slices.

• Brush a small, oven-safe casserole with 1/3 of the sage-garlic-brown butter.

• In a large bowl, toss the sweet potatoes with the heavy cream, half of the grated parmesan, salt and black pepper. Line up the sweet potato slices vertically in the casserole, making sure you fill the casserole from end to end with the sweet potatoes.

• Liberally brush the top of the sweet potatoes with sage-garlic-brown butter.

• Cover the dish with aluminum foil and roast for about 45 minutes to an hour or until done.

• Remove from the oven and poke with a sharp knife to determine the doneness. Give it more time if the potatoes are still hard. Depending on your oven, this might take up to 2 hours. If desired, brush the gratin with the sage-garlic-brown butter for a more decadent (buttery) finish.

• Garnish with the rest of the grated parmesan and the crispy sage leaves.

For the Sage-Garlic Brown Butter

• Place the butter and the sage in a small pot and cook on medium-low heat until the butter is lightly browned.
• Turn off the heat and let cool for about 2 minutes, and throw in the grated garlic.
• Do not discard the cooked sage, save it for garnish.

For the Guava-Ginger BBQ (included in event box)

• Combine all ingredients in a pot and bring to a boil until reduced to desired thickness. 
• Make sure to stir frequently. 
• Season with salt.