A revelation happened this week in our house. I am not a big carnivore and perfectly content with a plate of aubergines or mushrooms. However this week the boyfriend asked for ribs, and after enquiring in Waitrose who advised they don’t do racks till BBQ season, I stopped off at a favourite butchers nearby, who I have previously sworn by for the best tasting lamb. After a conversation with the friendly butcher he bought out from the back a giant sized rack, which came in at an eye-watering £18! Even at first glance I could see they were a meat-fest and settled for about 2/3rds which came in at £10.96, as it was only 3 of us for dinner a whole rack was a little extravagant on a week night! It also weighed in at just under 1.6kg!
My oh my these ribs were amazing, and so they should be for nigh on eleven pounds! Totally worth it! The ribs had about 2 inches of beautifully tender meat on them and tasted fantastic, a carnivores meat dream! Whilst admittedly we did eat them all between the three of us, I reckon it would serve 4, when I make them again. Maybe next payday if we can wait that long ;-) ?
For their marinade, I used Jamie Oliver’s recipe for 5* pork ribs from the Jamie’s America cookery book, it had no less than 21 ingredients in, not including the separate spice rub and several processes but overall I found it manageable, a recipe for when you fancy an afternoon pottering in the kitchen! Also justification I believe at long last for having way too much in my store cupboard! The final result had lots of flavours going on with sweetness, spicyness and orangeyness all working in harmony together. I have not posted the recipe as its a bit long winded but will if anyone fancies a go!
I do warn you now to make extra pecans as you will find they mysteriously disappear when you have caramelized them…..Not that we overly needed any more food I did put together a simple bulghar wheat and pepper mixture which tagged along nicely.
25g (1oz) butter
50g (2oz) soft light brown sugar
100g (4oz) pecans
2 red or green apples
2 chicory, leaves removed, washed and spun dry – didn’t manage to find any!
Zest and juice of 1 orange
1tsp Dijon mustard
1tbsp white wine vinegar
3tbsp extra virgin olive oil
Freshly ground black pepper
3. Serve on one big platter, or divide up between plates, and finish by crumbling over the rest of your beautiful caramel pecans.
Serve immediately - I made sure everything else was ready before adding the dressing.