Pork Ribs Ala LTG
One night when Hunky and I were feeling hungry and flicking channels, we stumbled upon License To Grill on AFC. My brother loves this program. Hell, I think he gets as turned on by LTG as he does Nigella Feasts. I think every man wants a kitted out bbq grill. It just reeks of testosterone and machismo. On the other hand no woman wants to stand infront of the grill and smell like smoke and meat. Although, I'm sure this could be bottled into a successful fragrance guaranteed to intoxicate any hot blooded man. Anyway, back to the program, Rob Rainford was roasting a killer rack of pork ribs in his giant shiny grill. Hunky was salivating and collecting a small puddle of drool around him. With that image imprinted in my head, I found myself wandering into the haram section of Tesco. Which by the way, is an ocean of calm compared to the pasar malam-like atmosphere in the halal section. And there it was, a 1.5kg rack of ribs waiting to be carted home. I didn't watch the whole program so I had no idea what he marinated the ribs with. I decided the safest bet would to do a pseudo Chinese style. For the marinade I used honey, salt, soy sauce, kicap pekat, star anise, black peppercorns, sesame oil and crushed garlic cloves. Its hard to gauge how tasty it should be but the marinade was a good consistency and tasted very intense. I then left the ribs soaking in the marinade for 2 days. It wasn't meant to take so long, we just haven't been home for dinner.
Into the oven at 180C for 1 hour. I'm always paranoid about undercooking pork. I turned the meat twice and basted it with more marinade. It was perfectly cooked but all the sugar caramelised and burnt fairly quickly. I didn't even use the grill function. I think I will cover it with foil next time for the first 45 minutes. Anyway, it was very tasty even if I have to say so myself. Ahem. Hunky was a happy camper. I made some mash and a grapefruit salad to accompany the pork. The mash was too heavy for the pork actually, for the first time ever Hunky and I hardly touched our mash. For me, I would've preferred it with a little bit of gravy but hey, it was a great meal to end the week.