SALT AND PEPPER SPARE RIBS | ALLRECIPES
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Pork Spare Ribs
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g
SALT & PEPPER SQUID RECIPE | BBC GOOD FOOD
Crisp, spicy coating and hot, tender squid make an irresistible combination
Provided by Barney Desmazery
Categories Starter
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield Serves 4 as a starter or as a main alongside other dishes
Number Of Ingredients 13
Steps:
- To make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.
- Heat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don’t have a thermometer, you can test it with a cube of bread – it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.
Nutrition Facts : Calories 380 calories, FatContent 14 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 3.29 milligram of sodium
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