This is a supper feast that can be cooked before your guests arrive, finished with minimal effort and then served simply to huge effect. It is a show stopper.
- 3 pork loin ribs per person.
- 4 cups chicken stock.
- 2 carrots, 2 stick celery chopped finely.
- 1 onion, 1 elephant garlic clove minced.
- 4 bay leaves.
- Sea salt and pepper to taste.
- I bottle sparkling cider or IPA beer.
- 2 tablespoons honey.
- 2 tablespoons molasses.
- 4 rashers bacon chopped.
- 1 14oz can chopped tomatoes.
- Pinch of red pepper flakes.
- Big handful chopped rosemary or basil.
Cut up the meat into single ribs.
Combine all the ingredients in a large pot, adding water to ensure the ribs are just covered. Simmer for one hour uncovered.
Reserve the ribs and spread out on a baking sheet.
Reduce the liquor to 50%, reserve for step 2 and other uses – it will be a delicious base for soup.
- I/2 16 oz bottle strong BBQ sauce – use your favourite – mine is Rufus Teague Whiskey & Maple.
- 1 cup Whiskey or Bourbon.
- ½ cup reduced cooking liquor (see above).
- 6 fresh ground cloves, rosemary, black pepper.
- 1 Orange sliced into 4.
- ½ cup Teriyaki baste and glaze sauce.
- 2 inches fresh ginger shredded.
- Pinch red pepper flakes.
Mix ingredients and boil for c 15 minutes to reduce to a thick sauce. Taste and adjust seasoning and sugars. If you want it sweeter add honey and molasses.
Brush reserved ribs with the sauce.
Complete up to here and await guests.
Heat oven to 400f.
Brush ribs with a second coating of sauce and bake for 15 minutes.
Repeat twice, turning the ribs and adding a fresh coating of sauce each time and cooking in the oven for a further 15 minutes each time.
Pile the ribs on a platter and serve 3 per person simply with a strong tasting green salad and either cider or IPA to match the simmer liquor. Wonderful.