05/07/2016 - Book Club

Chef Brian Mc Dermott’s<?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" />

Independence Day Sticky Pork Ribs (Serves: 4)

Ingredients

Drizzle Rapeseed Oil

2 Sprigs Rosemary

1 Rack of Ribs Approx. 1KG

Fresh ground Black Pepper

MARINADE

Half fresh red chili

1 thumb-sized piece of ginger

3 cloves of garlic chopped

75 ml apple juice

100 ml white wine vinegar

3 Table Spoons tomato ketchup

1 tablespoon Dijon mustard

60ml soy sauce

50g soft brown sugar

50g Honey

Method

Preheat Oven to 200°c

For the marinade, place all the ingredients into a pot and mix. Bring to the boil

then reduce to simmer for approx. 15 mins. Stirring occasionally. The sauce will

have thickened when it’s ready.

Place the ribs in a large roasting dish. Drizzle with Rapeseed oil, season with

black pepper and sprinkle with the fresh rosemary. Spread the marinade/sauce

over the ribs and place a lid on the roasting dish. Roast in oven for 1 hour then

baste the ribs with the sauce from the dish and cook for a further 20 minutes.

Ribs are ready to eat but if you wish transfer to a BBQ for a few minutes for extra

flavour.

Serve with chopped basil leaves.