Phil Howard at Nespresso boutique

Ingredients:

10 racks of baby back spare ribs

For the marinade:

200g onion ketchup (see below)
140g Dijon mustard
280g runny honey
200ml light soy sauce
5 espresso servings of Nespresso Ristretto
2 chillies, finely sliced
5 cloves garlic, finely grated
80g ginger, finely grated
400ml grapefruit juice
4 grapefruit, zest only

For the onion ketchup:

5 Spanish onions, peeled and very finely sliced
150ml light soy
200ml runny honey
100ml Cabernet Sauvignon vinegar
50ml vegetable oil

To serve:

Chicory salad
Baked potato
Sour cream
Chives

Method:

To make the onion ketchup:

1. To make the onion ketchup, place the oil into a large pan and set it over a high heat. Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden.
2. Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan.
3. Transfer this to a blender and blend to a smooth rich puree.
4. Transfer to a bowl, cover with cling film and set aside.

To make the ribs:

1. Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine.
2. Place the ribs onto a large tray, or two, and brush generously with the marinade. Turn them over and coat the second side.
3. Place all of the ribs into a large bag and leave to marinate overnight. Remove from the fridge, wrap each rack individually in foil and bake them in an oven pre-heated to 140ºC for 90 minutes.
4. Remove from the oven and set aside to cool. This can be done well in advance.

To serve:

Unwrap the ribs, brush them all on both sides with marinade and return to the oven – pre-heated to 180ºC. Turn after 5 minutes. After a further 5 minutes, remove from the oven, brush with more marinade and continue this process until the ribs are hot, caramelised and coated in a rich sticky glaze.

Serve with baked potato and sour cream and chives or a chicory salad.