The Ultimate Companion to Meat: On the Farm, At the Butcher, In the Kitchen by Puharich Anthony & Travers Libby

Author:Puharich, Anthony & Travers, Libby [Puharich, Anthony]
Language: eng
Format: azw3
Publisher: Countryman Press
Published: 2019-10-07T16:00:00+00:00

NOTE

Pork shoulder is another good cut to use for rillettes, although it will take a little longer to become tender. The remaining pork fat can be strained and refrigerated for another use.

Cut Pork belly or shoulder See page 222

SERVES 4

PORK SPARE RIBS

~ WHISKY AND MAPLE-GLAZED ~

Prep time 30 minutes (plus overnight marinating)

Cook 3½ hours

INGREDIENTS

1.5 kg (3 lb 5 oz) split American-style pork spare rib racks (see pages 224–225)

Lime wedges, to serve

Marinade

1 tablespoon olive oil

1 red onion, finely diced

2 garlic cloves, finely chopped

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dijon mustard

½ teaspoon dried chilli flakes

300 ml (10½ fl oz) tomato passata (purée)

125 ml (4 fl oz/½ cup) tomato ketchup

100 ml (3½ fl oz) apple cider vinegar

100 ml (3½ fl oz) whisky

80 ml (2½ fl oz/ ⅓ cup) maple syrup

80 g (2¾ oz) brown sugar

2 tablespoons Worcestershire sauce

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