Magna Carta recipes

Pork spare ribs with coleslaw salad

Category:  Main dish

Ingredients for 4 portions:

  1. 2 Kg pork spare ribs
  2. For the marinade:
    1. 90 gr. Spicemix Jamaican jerk
    2. 200 gr. Barbeque smoked sauce
    3. 20 gr. Smoked paprika powder
    4. 50 gr. Gravy sauce
    5. 150 gr. Worcester sauce
    6. 10 gr. Bacon flavour powder
    7. 15 gr. Apricot vinegar
    8. 90 gr. Season pepper harissa
    9. 10 items Star anise
    10. Salt, pepper and olive oil
  3. For the coleslaw salad:
    1. 1 Iceberg
    2. 1 Radicchio
    3. 1 Chicory
    4. 5 Radishes
    5. 80 gr.Onion jam with balsamic
    6. 10 gr. Pedro Ximenez vinegar
    7. Salt, pepper and olive oil
  4. For the mayonnaise mint & rosemary:
    1. 4 egg yolks
    2. 500 gr. Mint & rosemary marinade
    3. 200 gr. Water
    4. 5 gr. White balsamic vinegar
    5. 10 gr. Dijon mustard

Preparation time: 6 hours & execution time: 15 minutes

Instructions:

  1. For the marinade:
    1. Add in a bowl all the ingredients for the marinade.
    2. Blend the ingredients to create the marinade for the spare ribs.
  2. Add salt and pepper to the spare ribs and then cover them with the marinade.
  3. Put them on a cake rack in the baking dish.
  4. Cover them with a wet baking paper and a foil.
  5. Cook them in 100 degrees for about 4-5 hours.
  6. Remove the foil and the baking paper and turn up the heat in 180 degrees.Use a pastry brush in order to cover the spare ribs with the smoked barbeque sauce per 10 minutes.
  7. For the barbeque glaze:
    1. Blend the gravy sauce and the smoked barbeque sauce in a bowl until they become homogenous.
  8. For the mint & rosemary mayonnaise:
    1. Blend the mint & rosemary marinade with water.
    2. Add in a bowl the egg yolks, the white balsamic vinegar and the dijon mustard.
    3. Use a hand blender to stir the eggs and add gradually the marinade mixtur with water.
  9. For the coleslaw salad:
    1. Add in the bowl all the ingredients along with the mayonnaise mint & rosemary and serve it out.

Special credits to the CONCEPT company

for their kind contribution of the equipment.


Tags: