Ribs are one of the best antidotes to the cold weather outside and a thrifty way to indulge oneself during these double dip disaster days. My only gripe in the past has been how long it takes to prepare them if you intend to go the whole hog with a 24 hour marinade and a long, slow roast to tease the flesh gently from each bone. While I am a sucker for experimenting with recipes that have ninety nine steps, some days you just want to come home, fill your belly and dive under a duvet.
Hello Quick Ribs. Perhaps not quite the same as 48 Hour Ribs, but still pretty damn good. These are delicious on their own - hot, spicy and juicy. The vinegar and lime add a fruity sourness to cut through the rich, fatty meat, while sweet and savoury flavours are punctuated with smokey, almost bitter nuggets of darkened garlic. Dipped into the sauce they become an epiphany of pig and Asian flavours.
a small rack of pork ribs a good sprinkle of cinnamon, paprika, sumac and cayenne pepper four garlic cloves, roughly chopped two tablespoons of soy sauce two tablespoons of rice vinegar the juice of a lime half a tablespoon of palm sugar sea salt ground black pepper olive or rapeseed oil
Wash the rib rack and lay it meaty side down. Season this side with salt and pepper and then turn the rack over and place it on a sheet of foil, large enough to enclose the rack. Evenly cover the meat with the rest of the marinade ingredients, before sealing the foil tightly around the ribs. Put the package in the oven for 45 minutes, before opening up the foil and allowing the garlic to caramelise And the sauce to reduce to a spicy sweet/sour stickiness.
I hope this will end up as a collection of recipes, restaurants and anything else that celebrates the wonderful diversity of foods and how we prepare and eat them. Some ingredients may seem unusual to you, but I love learning about new cooking techniques and tasting new foods. I am fascinated by the way in which different cultures have made their food into something more than just fuel. This is a reflection of what excited me at that time and season. Above all it is a record of where I was and what was eaten...and how to bring those memories back again.