Aaron Harvie's pork ribs

Recipe from: January 2012

Ingredients 28
Servings
Time 00:30
  • For the ribs:
  • 1.5
    kg
    baby back pork ribs
  • 1/2
    onion
  • 6
    red chillies - seeded
  • 2
    cloves of garlic
  • 1
    cup
    tomato sauce
  • 1
    Tbs
    molasses
  • 1
    cup
    Guinness or dark beer
  • 1/2
    cup
    apple juice
  • 1/4
    cup
    brown sugar
  • 2
    tsp
    white vinegar
  • 2
    tsp
    soy sauce
  • 1
    Tbs
    chipotle or smoked paprika powder
  • Salt
  • Pepper
  • For The Apple and Fennel Slaw:
  • 1
    green apple
  • 1/2
    bulb baby fennel
  • 1
    Tbs
    lemon juice
  • 2
    Tbs
    olive oil
  • 1/2
    handful continental parsley leaves - roughly chopped
  • 50
    g
    finely grated Parmesan
  • For the Horseradish infused Potato Mash:
  • 2
    potatoes
  • 1
    Tbs
    unsalted butter
  • 250
    ml
    double cream
  • 2
    Tbs
    horseradish
  • Salt
 

Method

01:00
 
In a large food processor combine onion, chillies, garlic, ketchup, molasses, guinness, apple juice, sugar, vinegar, soy sauce, chipotle/paprika and blend well.

Have a little taste, balance the flavours and season.

Break up ribs in sections following the bone -should be about 4 ribs per piece or bigger if you prefer.

Heat a large pan and add the sauce and the ribs. Make sure the ribs are all submerged in the sauce.

Bring to a boil then reduce heat to low (barley a simmer) and cover.

Cook for one hour checking every 15 minutes to ensure sauce in not burning. Turn the ribs to ensure even cooking.

While the ribs are cooking get started on the Green Apple Slaw:

Cut the apple into wafer thin slices using a mandolin or sharp knife - the thinner the better. Once you have cut the apple to the core stack the pieces and cut into batons.

Repeat the same process with the fennel and add to the apple.

Combine lemon juice and olive oil in a bowl with a pinch of salt and pour over the apples and fennel.

Add chopped parsley and grated Parmesan. Stir together well and reserve.

Add peeled and chopped potatoes to boiling water and cook until soft. Drain, mash lightly and then pass through a sieve to ensure we have no lumps. Stir in butter, cream and horseradish and season to taste.

By now your ribs should be done. Cook for approximately 5 minutes, uncovered, to thicken the sauce if needed. The meat should be nice and soft. Heat up a BBQ and remove the ribs from the sauce.

Add the ribs to BBQ and cook for a few minutes on each side basting with some of the sauce.

Remove ribs from the BBQ and arrange on serving platter. If you want, pour the remaining rib sauce into bowl and serve for those who need a little extra.

Serve with the slaw and potatoes.

Reprinted with permission of Aaron Harvie.
To visit Aaron Harvie 's blog, click here.


 

 

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