Slow-cooked Ribs with Soft Potato and Onion Rolls
Slow cooked Ribs
Ingredients
1.5kg individual pork ribs
2 tablespoons cooking oil
500ml chicken stock
150ml red wine vinegar
300ml tomato ketchup
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chopped red chili
1 onion, peeled and chopped
1 clove garlic, chopped
Method
Set oven to 180oc.
Heat the oil in two frying pans until smoking hot. Seal off the ribs on all sides and transfer to a roasting tin.
Blend the stock and other ingredients together to a smooth sauce and pork over the ribs. Cover with foil and bake for about 2 hours or until fork tender. Rest the meat and boil the sauce to a syrupy consistency.
Remove the meat from the bone – it should fall off and toss into the sauce.
Fry 2 red onions in oil until soft to serve on the top.
Soft Potato and Onion Rolls
Ingredients
250g mashed potato
2 onions, peeled and chopped finely
2 tablespoons cooking oil
½ teaspoon salt
750g soda bread flour
600ml buttermilk
Method
Set oven to 210oc.
Fry the onions in the oil until soft and golden.
Cool and mix into the potatoes.
Mix in the flour and work with your hands to incorporate.
Mix in the salt and milk and work to a soft dough.
Place on a floured surface and roll to about an inch thick.
Cut into squares or rounds and place on lightly floured baking trays.
Brush with the egg yolk and sprinkle on the black onion seeds.
Bake for 10 minutes then lower the heat to 160oc and cook for a further 20 minutes or until the bottom of each sounds hollow when tapped.
Split the warm bread, top with some pork and onions, drizzle on mustard and serve.
