- 10 racks of baby back spare ribs
- FOR THE MARINADE
- 200g onion ketchup (see below)
- 140g Dijon mustard 280g runny honey 200ml light soy sauce
- 5 espresso servings of Nespresso Ristretto
- 2 chillies, finely sliced
- 5 cloves garlic, finely grated
- 80g ginger, finely grated 400ml grapefruit juice
- 4 grapefruit, zest only
- FOR THE ONION KETCHUP
- 5 Spanish onions, peeled and very finely sliced 150ml light soy
- 200ml runny honey
- 100m l Cabernet Sauvignon vinegar
- 50ml vegetable oil
- TO SERVE
- Chicory salad Baked potato Sour cream Chives
SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard
SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard
SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard in Association with Nespresso
Ingredients
Method
FOR THE ONION KETCHUP
To make the onion ketchup, place the oil into a large pan and set it over a high heat. Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden.
Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan. Transfer this to a blender and blend to a smooth rich puree. Transfer to a bowl, cover with cling film and set aside.
FOR THE RIBS
Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine. Place the ribs onto a large tray, or two, and brush generously with the marinade. Turn them over and coat the second side.
Place all of the ribs into a large bag and leave to marinate overnight. Remove from the fridge, wrap each rack individually in foil and bake them in an oven pre-heated to 140 degrees C for 90 minutes. Remove from the oven and set aside to cool. This can be done well in advance.
TO SERVE
Unwrap the ribs, brush them all on both sides with marinade and return to the oven – pre-heated to 180 degrees C. Turn after 5 minutes. After a further 5 minutes, remove from the oven, brush with more marinade and continue this process until the ribs are hot, caramelised and coated in a rich sticky glaze.
Serve with baked potato and sour cream and chives or a chicory salad.
Grand Crus notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this full-bodied, intense espresso
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