Pork ribs
Posted: February 9th, 2018, 10:32 pm
It's gone quiet over here, so I though to tell you about my very first attempt at cooking a rack of spare ribs of pork that I got RFQS. Firstly I did not want to go and buy anything, all ingredients had to be available in house. So this is what I did.
I washed the ribs and cut the rack into four, then I blanched them in salted water, i.e.put them into cold water, brought them to the boil and refreshed them. I put them into an old battered aluminium roasting pan with a sliced onion and a large, crushed clove of unpeeled garlic, 4 cloves, a piece of cassia bark, a bayleaf, some detritus from the star anis jar, a few black peppercorns and a few whole lightly crushed allspice berries, a pinch of salt over the ribs and some cold water. I tightly covered the pan with heavy duty foil and placed it into the oven, preheated to 180C and then reduced to 140C for 3 hours. Meantime I made a "glaze" of tomato ketchup, HP sauce, soya sauce, Lea and Perrins and pomegranate mollases. After the 3 hours I strained off the cooking liquid, reduced it and thickened it up a bit with cornflour. I turned the oven to about 220C and brushed the glaze all over the cooked ribs then put them back in the oven until nicely caramelised. The were superb served with the sauce and some of the fluffiest crunchiest roast potatoes that you could wish for and just plain boiled brussels sprouts.
john
I washed the ribs and cut the rack into four, then I blanched them in salted water, i.e.put them into cold water, brought them to the boil and refreshed them. I put them into an old battered aluminium roasting pan with a sliced onion and a large, crushed clove of unpeeled garlic, 4 cloves, a piece of cassia bark, a bayleaf, some detritus from the star anis jar, a few black peppercorns and a few whole lightly crushed allspice berries, a pinch of salt over the ribs and some cold water. I tightly covered the pan with heavy duty foil and placed it into the oven, preheated to 180C and then reduced to 140C for 3 hours. Meantime I made a "glaze" of tomato ketchup, HP sauce, soya sauce, Lea and Perrins and pomegranate mollases. After the 3 hours I strained off the cooking liquid, reduced it and thickened it up a bit with cornflour. I turned the oven to about 220C and brushed the glaze all over the cooked ribs then put them back in the oven until nicely caramelised. The were superb served with the sauce and some of the fluffiest crunchiest roast potatoes that you could wish for and just plain boiled brussels sprouts.
john