|Served with rather anemic looking|
No other flavour seems to suit pork so well as do apples – it’s like turkey and cranberries illustrious combination, or the elegant flavours of chicken and lemon. So when a friend asked for Pork Ribs last night, to enjoy as he watched the two Australia Vs New Zealand football games, I thought an apple based marinade would be absolutely delicious!
I apologise for my introduction being to abrupt today but I am currently surrounded by Christmas presents (better to get in early than to be delayed by the crowds) and am eating Chinese Takewaay in the form of Chicken and Vegetables – a dish which were I to ever get my hands on the recipe I would be eternally grateful!
1kg Pork Ribs
1 cup Apple Cider
2 tbs Maple Syrup
4 Garlic Cloves, minced
2 tsp Chilli
2 tbs Soy Sauce
2 tbs Tomato Paste
1 tbs Oil
1/2 tsp All Spice
½ tsp Cinnamon
1. In a large marinading bag, or bowl, combine all ingredients (excluding the ribs) and mix well.
2. Now we get to add the ribs, and swish them in the marinade until completely enveloped by the rather runny liquid.
3. Pop into the fridge, and allow to marinade over night, or at least for 8 hours to ensure the flavours are developed and fully absorbed by the flesh of the ribs.
4. Heat an oven to 180C, and line a baking tray with aluminium foil. On top of the foil set your wire rack, and place the ribs onto this rack. The foil will save your baking tray from any marinade dribbling from the ribs and onto your tray and burning as it all cooks.
5. Allow to cook for approximately an hour, using the leftover marinade to baste the ribs about half way through, or until the marinade has turned a dark, glossy colour. As always, depending on your oven this may take less time or more time – know your oven and keep an eye on the meat!
6. Once the ribs are out of the oven, in a small saucepan bring the remainder of the marinade to a boil over a high heat and allow to boil for about 5 minutes or until a thick sauce has developed.
7. Serve the ribs with baked potatoes and sourcream, and pour the heated up marinade over both ribs and potatoes for extra stickiness!