Saturday, July 3, 2010

Maple-Mustard-Coriander-Crusted Pork Spare Ribs

Just in time for July 4, here is my signature spare ribs recipe, which can be cooked either in the oven or on an outdoor grill. Like most of my cooking, this recipe has been a result of experimentation over months and I still vary the marinade mix from time to time. But after the overwhelming reception this particular combination of flavours received at my holiday cocktail party last December (I’ve never seen 30lbs of ribs disappear so quickly!), I thought it best to codify it for future use. The best part of it is that you can prepare the spice mix and marinate the meat as far in advance as you like—the longer the better (I’ve even gone as long as 10 days)—and its easy to make large quantities.

5 lbs Pork Spare Ribs
4 tbsp dark Maple Syrup
4 tbsp English mustard (like Colman’s), or Dijon mustard
2 tbsp crushed Garlic
1 tbsp crushed Ginger
6 tbsp Coriander powder
1 tbsp Smoked Paprika
1 tsp Asafoetida powder
¼ cup Parsley, finely chopped
2 tsp Black Pepper
Salt (to taste)
Juice of 1 Lemon (reserve the leftover lemon—rind, pith, and pulp—cut into quarters, for use later in the recipe)
  1. Mix all the ingredients for the marinade together in a bowl, except the quartered lemon. 
  2. Wash and pat dry spare ribs. Thoroughly slather ribs on all sides with the marinade, lay flat and stack them in a large airtight container. Tuck in the quartered lemon pieces into the meat, cover the container will plastic wrap and seal tightly. Let meat marinate in the fridge for 1-7 days. 
  3. Preheat oven to 400ºF. Remove ribs from fridge and bring down to room temperature. Lay the ribs onto a large roasting pan with the fat side up and cook in the oven for 20 mins. Lower temperature to 325ºF and flip ribs over so the fat side faces down. Cook for 2 hrs, occasionally basting ribs with the pan juices. 
  4. Remove ribs from pan and rest on a cutting board, covered in foil, for 15-20 mins. Cut ribs in between each rib bone and serve immediately. 
[If you’re using a grill, then roast the ribs in the oven for 1 hr only, then cook the remaining time over indirect heat on a charcoal or gas grill.]

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