Sweet Sticky Spicy Ribs With Red Onion Salad
This delicious recipe combines tender poached ribs with a flavorful marinade, resulting in sticky and succulent ribs that will tantalize your taste buds. The ribs are first poached until tender, then coated in a sweet and savory marinade before being roasted to sticky perfection. Served alongside a fresh and zesty salad, this dish is sure to become a favorite for both casual weeknight dinners and special occasions.
— Constant Cookbook
Ingredients
- 1.5kg/3lb 4oz meaty rack of pork spare ribs
- water, to cover
- 1 onion
- 2 garlic
- ½ tsp black peppercorns
- 2 tbsp olive oil
- 2 onions
- 4 garlic
- 2 red chillies, finely chopped
- ½ tsp dried chilli
- 2 tsp fennel seeds
- 110g/4oz dark brown sugar
- 600g/1lb 5oz tomato ketchup
- 110ml/4fl oz dark soy sauce
- 2 red onions
- 6 tomatoes, cut into chunks
- 1 small bunch fresh flatleaf parsley
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Instructions
- To poach the ribs, place the ribs into a large, wide saucepan or stockpot over a high heat. Cover with water and add the onion, garlic and peppercorns. Bring to the boil, then reduce the heat and simmer, covered, for one hour, or until the meat is tender.
- Preheat the oven to 180C/455F/Gas 4.
- For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.
- Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.
- Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.
- Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.
- Remove from the oven and slice the rack into individual ribs.
- For the salad, place the red onion, tomatoes and parsley leaves into a bowl.
- Place the olive oil and vinegar into a separate bowl and whisk to combine. Pour the dressing over the salad and season, to taste, with salt and freshly ground black pepper.
- To serve, place the ribs onto plates and place a portion of salad alongside.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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