I love ribs!! I love short ribs, prime rib, spare ribs, and baby
back ribs you name it, I love ribs! Ok so baby back ribs aren’t exactly ribs
they still label them that way and are treated the same way so for all intensive purposes
their ribs. I remember back in Sweden
around Christmas time they make these ginger ribs I refer to as "Viking style" that in my humble opinion are to die for;
they are from the pork loin area of the pig and are just mouth wateringly delicious!
Not to say that the ribs I am preparing today aren’t also great just different. They are semi sweet with hints of Asia, Europe and the U.S. I prepare this recipe quite
often and will say there is one extra step I like to take just before service, dunking
them once again in the vat of glaze which I keep warm then toss them in the oven on
high heat for just a minute or so then serve them with heaps of napkins! However I
have forgone that step today because of whom I’m serving, I might add who are
shall we say a bit more fussy when it comes to messy food which is fine by me, to
each their own I suppose and as long as they are happy then so am I!
As for technique there are some especially here in the States
that poach (some say they boil the ribs but that would just make the meat
tough, not tender at all. It is a good way to clean bones though) their ribs
first, lather on the BBQ sauce and finish them off. While I don’t typically
follow that method I have a few chef friends who do and will confess they make
great ribs. I am of the mind if you bake the ribs first this method results in
a nice tender product then you can finish with a glaze or (BBQ) sauce. Alternatively
smoke on very low heat basting as you go over the course of a few hours resulting in a very moist tender product, lather on a sauce or glaze and finish. But
that’s just me, if you want to poach your ribs first so be it!
Shopping List
Pork loin, baby back or spare ribs
Beet syrup
Honey
Sweet Soy
Fresh ginger
Oranges
Semi Sweet Sherry, optional
Salt
White pepper and other spices if you like
My Mad Method
Begin with the under carriage, if there is any sinew remove that
first then season generously
Flip the ribs and season the other side as well sometimes referred to as
the presentation side, place on medium rack and bake in a 150c preheated oven
for about 1 hour and 15 minutes
Prepare the glaze reduce the juice from 1 orange together with 2 TBLS honey and
1 TBLS sherry until thickened, add 2 tsp ginger, 1dl syrup, 1 TBLS sweet soy
and heat through
The meat has begun to recede from the bone, and the juice has
begun to run clear a tell tail sign the ribs are ready, cool on a wire wrack
When ready to finish the ribs baste well with a generous amount
of the glaze and return to a 200c and finish them heating through and caramelizing
the ribs
The ribs are dune and ready to serve!! Smelling great to if I may
say so myself…
Ready to eat!!
(shown here with potato - chive pancakes)
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