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 make the onion ketchup:
- 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.
- Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan.
- Transfer this to a blender and blend to a smooth rich puree.
- Transfer to a bowl, cover with cling film and set aside.
To make the ribs:
- Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine.
- Place the ribs onto a large tray, or two, and brush generously with the marinade. Turn them over and coat the second side.
- 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.
- Remove from the oven and set aside to cool. This can be done well in advance.
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.