The other day me and S invited our friends for some awesome, and I mean, AWESOME ribs with a home made barbecue sauce. I had never done these before and I got this recipe from one of the funniest chefs I know in the world -Matty Matheson-. You just need to check him out, he has his own cooking program and you actually have a video when he does these ribs! I have put the recipe down here, and also the video. :)
Well, if you love ribs I really recommend to try this, it’s different from what I have done or eaten before and it’s spicy, and I LOVE spicy food. I also got bbq sauce left after I did these ribs, and it’s perfect to store in the freezer for another time. :)
I also did a welcome drink that was really good, a gin & tonic with blueberry and thyme.
Here is the recipe:
Handful of blueberries
2 sprigs of thyme (one for garnish)
1 tablespoon simple syrup (just cook 1dl water with 1dl sugar until all sugar melts)
1 shot of gin
Tonic water
Ice cubes
1. Add the blueberries, thyme, and simple syrup to a glass and muddle.
2. Add a shot of gin and then fill the glass with ice cubes.
3. Pour over the tonic water and garnish with another sprig of thyme.
For dessert I did my creme brûlée, again haha. But it’s seriously so good and I wanted to share it with our friends. I will post the recipe for you soon, and also step-by-step pictures on how to make it.
BACK-ALLEY RIBS
2kg. pork side ribs for 6 pers.
water
salt
For the pomegranate molasses barbecue sauce:
2 onions
5 jalapeños (use less if you don’t want it too spicy)
4 cloves garlic
1 knob of ginger
4 tablespoons canola oil
2 tablespoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons mace
1 tablespoon ground clove
2 tablespoons ground coriander
3 tablespoons smoked paprika
3 tablespoons Korean chili flakes
4 pomegranates (save some for garnish)
4 tablespoons molasses
4 tablespoons maple syrup
4 tablespoons apple cider vinegar
2 cups water
For the dukkah:
white sesame seeds
black sesame seeds
pistachios
fennel seed
sunflower seeds
pumpkin seeds
For serving:
limes
pomegranates
cilantro
parsley
1) To cook the ribs, place ribs in a pot with cold, heavily salted water (make it taste like the ocean) and cover. Bring to a boil, then reduce to medium heat and let simmer. Skim the scum from the top. Cook until tender, about an hour and half.
2) To make the pomegranate molasses barbecue sauce, heat the canola oil in a saucepan over medium heat. Chop onions, garlic, jalapeño, and ginger and cook in the oil until golden brown. Add the cayenne, garlic powder, onion powder, mace, ground clove, ground coriander, smoked paprika, and Korean chili flakes. Add all of the seeds and juice from the pomegranates, then add the molasses, maple syrup, apple cider vinegar, and water. Bring to a boil, then simmer for 1 hour. When cool, blend in a blender until smooth.
3) For the dukkah, take all the seeds and place in a blender. Blitz on pulse until crumbly. Place in a bowl and set aside.
4) Chop the parsley and cilantro and place in a bowl.
5) Heat your grill up really, really hot! Place ribs on grill and start basting with the barbecue sauce. You are gonna have to move quick here, so don’t crowd the grill. Glaze ribs, flip ribs, glaze ribs, flip ribs, until nice and sticky and charred. Repeat until all ribs are cooked
6) Place ribs on a nice cutting board and give them a final glaze of the barbecue sauce. Then sprinkle with the fresh-cut herbs and the dukkah. Slice the ribs into individual ribs for your guests. Add some lime wedges for a fresh hit of acid, squeeze some pomegranate juice and seeds on them, and you’re done.
Love
xx
Jennifer
INSTAGRAM: Jenniferbergp & Cookitwithjen
Skrifa Innlegg