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Barbie dazzlers: Backyard-style apricot-glazed pork ribs with crushed spices 

57064467 0 image m 53 1650975055012
57064467 0 image m 53 1650975055012

These are “backyard” style in that they are first simmered and then finished on the grill. Yes, fully smoked ribs are wonderful, but it’s such a simple method that I turn to it often. The ribs are sweet and sticky thanks to the apricot jam, and the crushed spices add bold flavor as soon as they finish cooking. Finishing off with roasted and crushed spices like this is one of my favorite tips for outdoor cooking. Grills can handle it.

FOR 2 TO 4 PEOPLE

SETUP Indirect cooking

PREPARATION TIME 15 minutes

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COOKING TIME 1h15

2 squares of meaty pork chops

6 tablespoons apricot jam

1 tablespoon Worcestershire sauce

1 tablespoon light soy sauce

1 tablespoon cider vinegar

½ teaspoon ground ginger

dash of Tabasco

1 tablespoon of ketchup

½ teaspoon onion powder

½ teaspoon garlic powder

1 tablespoon coriander seeds

1 tsp fennel seeds

1 teaspoon dried chili flakes

sea ​​salt

  • Bring a large pot of water to a boil and salt it liberally, as if you were cooking pasta. Add the ribs and simmer for 1 hour, skimming the scum occasionally.
  • Combine jam, Worcestershire sauce, soy sauce, apple cider vinegar, ginger, Tabasco, ketchup, onion powder and garlic powder in a small saucepan. Bring to a boil, stir and simmer gently for 10 minutes.
  • Once the ribs are cooked, remove them from the water and allow them to steam dry while you prepare a barbecue for indirect cooking over medium heat, with the coals set aside.
  • Lightly toast the coriander and fennel seeds and the chilli in a dry pan, stirring them so they don’t burn. Crush lightly in a pestle and mortar and set aside.
  • Place the ribs on the opposite side of the charcoal grill and brush them with the apricot glaze. Continue brushing and glazing, turning the ribs occasionally, for 10 to 15 minutes, until shiny and caramelized in spots.
  • Slice the ribs and garnish with the crushed spice mixture.
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COOK INDOORS Preheat the oven to 180°C/160°C fan/gas 4. Once the ribs are cooked, place them on a baking sheet, brush them with the glaze and bake for 10 minutes. Glaze again and cook for another 10 minutes.


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