american-style sticky pork ribs
with fennel and apple slaw
- 2 cups (500ml) malt vinegar
- 2 litres water
- 6 bay leaves
- 3 sticks cinnamon
- ½ cup (90g) brown sugar
- ¼ cup (75g) rock salt
- 1 brown onion, quartered
- 2kg American-style pork ribs
maple bourbon glaze
- 1 cup (250ml) bourbon or whiskey
- ½ cup (125ml) maple syrup
- ½ cup (125ml) malt vinegar
- ¼ cup (60ml) Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 tablespoon sea salt flakes
fennel and apple slaw
- ¼ cup (75g) mayonnaise
- 2 tablespoons lemon juice
- 4 cups (320g) shredded white cabbage
- 1 medium fennel bulb (300g), trimmed and thinly sliced
- 2 Granny Smith (green) apples, halved and thinly sliced
- 2 tablespoons chopped dill
- Place the vinegar, water, bay leaves, cinnamon, sugar, rock salt and onion in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the ribs, reduce the heat to medium and cover with a tight-fitting lid. Simmer for 30–40 minutes or until the pork is tender.
- While the ribs are cooking, make the maple bourbon glaze. Place the bourbon, maple syrup, vinegar, Worcestershire sauce, mustard, paprika and salt flakes in a medium saucepan over medium heat. Stir to combine and bring to the boil. Reduce the heat to low and simmer for 8–10 minutes or until slightly reduced. Set aside.
- Preheat oven to 220°C (425°F).
- Remove the ribs from the cooking liquid and place, meat-side down, in a large deep-sided ovenproof dish. Top with the glaze and roast for 15 minutes.
- Turn the ribs over, baste with the glaze and roast for a further 15 minutes or until the pork is tender and the glaze is reduced.
- To make the fennel and apple slaw, place the mayonnaise and lemon juice in a large bowl and mix to combine. Add the cabbage, fennel, apple and dill and toss to combine.
- Brush pork ribs with any remaining glaze. Divide the pork ribs and slaw between serving plates to serve. Serves 4
Photography: William Meppem
There are no comments for this entry yet.