STICK PORK RIBS RECIPES

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TERIYAKI-GLAZED PORK SPARE RIBS RECIPE | TYLER FLORENCE ...



Teriyaki-Glazed Pork Spare Ribs Recipe | Tyler Florence ... image

Provided by Tyler Florence

Categories     main-dish

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Cook Time 2 hours 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 tablespoons white sesame seeds, for garnish
Cilantro leaves, chopped, for garnish
Green onion, thinly sliced, for garnish
1 cup low-sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2 -inch piece fresh ginger, cut into 1-inch coins

Steps:

  • Preheat the oven to 300 degrees F.
  • Mix the salt and pepper in a small bowl with the five-spice powder. Rub some of the mixture all over the ribs, and then store remaining rub in an airtight container for another use. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.
  • To make Teriyaki Glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.
  • In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.

JAMIE'S EPIC ROAST PORK | JAMIE OLIVER PORK RECIPES



Jamie's epic roast pork | Jamie Oliver pork recipes image

My classic British roast pork is turning up the dial with flavours of the great American South. I’ve buddied it up with peaches, pumpkin, bay leaves and bourbon for a transatlantic fusion that’ll blow your mind. Featuring double crackling and thick, dirty gravy, this is one roast dinner you have to try.

Total Time 2 hours 30 minutes

Yield 8

Number Of Ingredients 22

8-rib higher-welfare pork loin chine bone removed (ask your butcher to remove the skin but hang onto it for amazing double crackling)
olive oil
2 kg small Maris Piper potatoes
8 small parsnips
bourbon
1 small pumpkin (2kg)
2 teaspoons fennel seeds
2 teaspoons black peppercorns
6 fresh bay leaves
1 lemon
1 sprig of fresh rosemary
1 sprig of fresh thyme
125 g Maldon sea salt
1 red onion
1 apple
1 pear
1 peach
1 red onion
200 g higher-welfare minced pork shoulder
2 tablespoons plain flour
1 heaped teaspoon wholegrain mustard
1 litre organic chicken stock

Steps:

    1. Put the pork skin in the fridge, uncovered, to dry out while you cook the pork. You’ll get double crackling – one from the pork joint and one from the skin.
    2. Preheat the oven to 240°C/475°F/gas 9 (full whack).
    3. To make the flavoured salt, place the fennel, peppercorns and bay in a pestle and mortar and smash the living daylights out of it. Peel in the lemon zest, then pick in the herbs and have another bash. Add the salt and bash again until fine (alternatively whiz in a blender).
    4. Score the pork fat in a diamond pattern, then rub in 1 tablespoon of flavoured salt with a good drizzle of olive oil, massaging it into all the nooks and crannies.
    5. Peel the potatoes and parboil in a large pan of salted boiling water for 10 to 15 minutes until softened. Drain and steam dry, then tip into a large baking tray.
    6. Scrub, top and tail the parsnips and slot them in with the potatoes, then place the tray on the bottom shelf of the oven.
    7. Place the pork directly on the bars of the oven above the potatoes and parsnips to catch all the tasty juices. Reduce the oven temperature to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
    8. For the sauce, place a large sheet of non-stick baking paper over a large sheet of tin foil. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed ‘money bag’ parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft.
    9. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling. Carefully drain the fat from the potatoes (cool and reserve for another day), and set aside.
    10. Carefully remove the foil layer from the fruit parcel, then hold the paper bag over a bowl and pierce a hole in it with a sharp knife to release the juice. Squeeze any remaining juice from the fruit, then transfer to a chopping board, roughly chop (discarding the cores, pips and onion skin) and add to the bowl. Leave to cool, then cover and set aside until ready to serve.
    11. Deseed and clank up the pumpkin into wedges, place into a baking tray and season with salt and pepper.
    12. Turn the oven back up to full whack. Score the reserved pork skin in a zig-zag fashion and place directly on the bars of the oven. Put the pumpkin underneath and cook for 30 minutes or until golden and crisp.
    13. To make the gravy, peel and roughly chop the onion, then fry with the minced pork in a large frying pan on a medium heat for 10 minutes, or until golden and soft. Stir in the flour and mustard, then add a good lug of bourbon and flambé, if you like. Pour in the stock, bring to the boil and simmer for 10 to 15 minutes until thick and delicious.
    14. Remove the crackling and pumpkin from the oven. Drain the fat from the pumpkin and discard, then tip the pumpkin into the tray with the other roasted veg and return to the oven to warm through.
    15. Slice up the ribs and carve the rest of the pork. Bring it all together at the table and serve with the veg, crackling and fruity sauce.

Nutrition Facts : Calories 659 calories, FatContent 26.4 g fat, SaturatedFatContent 9.1 g saturated fat, ProteinContent 34.2 g protein, CarbohydrateContent 75.6 g carbohydrate, SugarContent 21.7 g sugar, SodiumContent 1.7 g salt, FiberContent 14.3 g fibre

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