Tuesday, 27 March 2012

Tender pork ribs - (random) recipe

Here is my contribution to Random Recipes, which is so very well hosted by Dom at Belleau Kitchen (yes its that bloke off the telly/radio and frequent penner of articles re le food); the challenge this month is to choose recipe book number 17 from your collection (counting left to right) and to randomly select a recipe from chosen book number 17. My (ever so lucky, I can't believe I actually got to choose this one) choice was 'Comfort and Spice' by Niamh Shields, a book I have reviewed on this blog in the past and one from which I have made quite a few recipes already (her Blahs recipe (bread rolls) is truly amazing and a firm favourite here, we love them!).

So a quick flick through Comfort and Spice and...STOP...we have...taaaa...daaaaaa! Baby back pork ribs recipe! (luckily we are not vegetarians here so it was a good choice). 
The pork ribs I bought to make this recipe were not so baby like in size, but what the heck! The book suggests you make double so I had bought what was a huge sheet of pork ribs and I asked my butcher to split them for ease of tearing once cooked.

Please note this is NOT Niamh's original recipe (you'll have to look in the book for that) but I have adapted her version to suit our tastes, and it was really good.
Ingriedients:
Pork ribs (as many as you think you need...or can get your trotters on...these are very tasty!)
1 tin tomatoes
1 clove garlic
2 tablespoons worcester sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 teaspoon dried birds eye chilli flakes
6 bay leaves
2 star anise
Method:
1. Start with the marinade for the ribs, and start the day before you want to eat these. Take the tin of tomatoes and use a hand or stick blender to churn the tomatoes into a sauce like consistency (you can use a masher or a sieve if you like). Put the pureed tomatoes into a shallow pan and add, the grated garlic, worcester sauce, soy sauce, honey, chill flakes, bay leaves and star anise. Warm all these over a moderate heat and mix together. Leave to cool.
2. Once the marinade has gone cold take a zip lock bag and put your ribs into the bag, get someone to hold the bag for you while you add the marinade. Fasten the bag and mix the marinade around the pork in the bag. Leave in the fridge overnight. Keep giving the meat and marinade a scrunch around occasionally.
3. The next day remove the bag of meat and marinade from the fridge and let this come up to room temperature. Pre heat the oven to 160C fan. Take a baking sheet and line with foil. Pour the ribs and marinade onto the foil and cover with more foil, sealing the edges. Bake in the oven for about two and a half hours until the meat on the ribs is tender.
4. If you like your meat more blackened as we do, remove the foil and bake for another 20 or 30 minutes in the oven to brown off. (or you can do this part on the outdoor grill or barbecue)

We ate our, melt in your mouth, ribs with homemade red cabbage coleslaw and sweet potato chips. We loved the recipe, and with this almost tropical but it won't last long in Lancashire fine weather we are having its just the thing for outdoor eating. 

Dom's round ups are always fabulous and well worth a visit if you are passing...Belleau Kitchen is a lovely place to while an hour away...and like I said, he's off the telly you know!

Comfort and Spice is published by Quadrille and its a must have recipe book if you love good food. Niamh Shields also has quite a popular blog about food and travel.

3 comments:

  1. Oh god I'm so tempted to make this. It's lovely to have a nice recipe for ribs. They look incredible! I must buy that book too as everyone raves about it. Nice work my dear and thanks for taking part xx

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  2. Oh yes! I am glad you got to enjoy this before the weather turns again! It looks delicious.

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Susan x