Cookery writer, Diana Henry has spent the last five years travelling around some of the chillier parts of Europe and North America and today she prepares Anna McNamee a meaty feast of boozy yet maple-sweet spare ribs that are guaranteed to provide considerable comfort despite the weather.Ìý
Recipe for Wild turkey and maple-glazed spare ribs
Serves 4
Although these quantities should be sufficient for 4 people this dish is so popular that people go a bit overboard. It wouldn’t do any harm to increase by half again (or even double it!)
If you don’t have bourbon, whisky will do, and don’t think that coleslaw is just a naff sandwich and baked potato filling – this one is a revelation.
Ingredients
2 racks pork spare ribs, about 1kg each
for the glaze:
150ml bourbon (I like Wild Turkey)
5 cloves garlic, crushed
2.5cm square of peeled ginger, grated or very finely chopped
7tbsp dark maple syrup
2tbsp Dijon mustard
2tbsp Tabasco sauce
4tsp Worcestershire sauce
salt and pepper
for the coleslaw:
400g raw cabbage, a mixture of red and green, thinly sliced
1/2 small red onion, very finely sliced
1 tart green apple (such as Granny Smith’s), cored and cut into matchstick-sized strips
150ml sour cream
5 tbsp good-quality mayonnaise
3 tsp caraway seeds
salt and pepper
Method
1. Preheat the oven to 170 C/325 F/gas mark 3 and mix all the ingredients for the glaze.
2. Line a large roasting tin with foil and paint the ribs on both sides with the glaze, keeping back about a third of the glaze to add during cooking.
3. Arrange the racks meaty side up in the tin, making sure they are not touching each other. Roast for half an hour, then reduce the temperature to 140 C/275 F/gas mark 1 and cook the ribs for another 1 1/4 hours, basting with the glaze from time to time. Add the last bit of glaze about 15 minutes before the end of cooking time.
4. To make the coleslaw mix all the ingredients, except the caraway, in a bowl. Toast the caraway seeds in a dry frying pan for about a minute, until the fragrance is released. Grind roughly in a small mortar and add to the coleslaw. Serve the ribs immediately with the coleslaw on the side and roasted chunky chips or baked potatoes.
Diana Henry's book isÌýRoast Figs and Sugar Snow, published by Mitchell Beazley, ISBN 1 84000 888 1 |
