Quince Glazed Pork Ribs
Quince Glazed Pork Ribs, with Pears, Celery and a Toasted Oat Salad
Ingredients
1kg baby back pork ribs (ask your butcher)
½ teaspoon of salt
½ teaspoon of ground black pepper
½ teaspoon of ground coriander
200ml of cider or apple juice
75g of quince paste (called membrillo and can be picked up in a deli) or quince jelly
50ml of cider vinegar
50g of soft brown sugar
Method
Rub the salt, pepper and coriander all over the ribs and place in a roasting tray. Pour 200ml of the cider or apple juice into the bottom and cover with foil. Bake at 180 degrees for about an hour and a half or until fork tender. Drain off any juices through a sieve and set aside.
Place the quince, juices, remaining cider or apple juice, vinegar and sugar in a large pan and boil until thick and syrupy. Add the ribs and cook to coat and glaze. Place on a platter and spoon the sauce over the top.
Pear, Celery and Toasted Oat Salad
Toasted Oats
Ingredients
35ml of local rapeseed oil or olive oil
1 egg white
75g of porridge oats
2 teaspoons of sesame seeds
1 teaspoon of black onion seeds
2 teaspoons of onion granules
½ teaspoon of smoked paprika
½ teaspoon of seasalt
Method
Set oven to 160 degrees, and line a baking sheet with parchment paper.
Whisk the egg white and oil together and mix in the oats well.
Mix in the remaining ingredients and spread out over the baking sheet. Bake for about 15 minute or until golden and crisp. Cool and then transfer to an airtight container. Will keep for a couple of weeks.
Salad
Ingredients
Selection of salad leaves
2 pears
2 sticks of celery
1 teaspoon of honey
25ml of cider vinegar
75ml of olive oil or local rapeseed oil
Salt and pepper to taste
Method
Whisk the honey, vinegar and oil together and check seasoning.
Peel, quarter and core the pears.
Slice thinly and toss into the dressing. Slice the celery as thinly as you can on a bias and add to the pears.
Arrange the leaves in a bowl or platter and spoon over the salad.
Top with a couple of tablespoons of the oats.
