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

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

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 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.

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

Qin Xie

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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