• Spare ribs with ginger, honey, grapefruit, soy and coffee

    by  • 27/07/2012 • Recipes • 0 Comments

    Phil Howard at Nespresso boutique

    Spare ribs with ginger, honey, grapefruit, soy and coffeeIngredients:

    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


    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.

    Find more recipes from Phil Howard in The Square: Savoury: 1 and The Square: Sweet: 2.

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    Qin Xie is a London based food, wine and travel journalist and trained chef. When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN. Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014. According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.


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