This is our Pork choice for international Pork Day this year.
Nigel Slater cooks the ribs in an unusual way. Simmering them in a thick mixture of spices, mustard seeds, brown sugar and tomato, then roasting them. The sauce is then boiled down to the point where it could possibly be described as ketchup.
Delicious, all you need to do now is pour yourself a glass of wine. If you are interested in wine and would like to learn more we recommend Le Tasting Room
Other Pork Recipes
Serves 4
Ingredients
8 pork ribs (2.5kg)
2 onions
a little oil
6 whole garlic cloves
3 teaspoons fennel seeds
3 tablespoons Demerara sugar
3 tablespoons mustard seeds
2 teaspoons hot-smoked paprika
3 star anise
3 bay leaves
8 tablespoons maples syrup
2 kg tomatoes chopped
Method
Peel the onions then roughly chop them. Warm 2 tbsp of oil in a very large, deep saucepan, then add the chopped onions and let them cook over a moderate heat, stirring from time to time. Peel the garlic cloves but leave them whole, then stir them into the onions. Leave all to fully soften and turn pale gold.
Add the fennel seed to the softened onions, then stir in the Demerara sugar, mustard seed, smoked paprika, star anise, bay and 3 tbsp of the maple syrup.
Roughly chop the tomatoes, add them to the onions and seasonings, together with a generous amount of salt and black pepper. Push the ribs down into the mixture, then bring to the boil. Lower the heat and leave to simmer for an hour.
Heat the oven to 220C/gas mark 8
Remove the ribs and place them on a foil-lined rack over a roasting tin. Brush the ribs with the remaining maple syrup and roast for 20 minutes till sizzling and deep golden brown. (Check them regularly, they burn easily.)
Turn the heat up under the tomato and onion chutney mixture and leave to bubble, stirring regularly, until the liquid has reduced and the chutney is thick and rich. Check the seasoning and correct with salt and pepper. It should be sweet, sharp and slightly spicy. Serve with the roasted ribs.
Serve with Asian coleslaw
Original recipe Nigel Slater The Guardian
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