I had my hen do this weekend (yay!) and had an amazing time. I had (rather fortunately) booked today off of work too so that I could recover which was just as well as there was no way I would have been productive in the office, but I managed to get a fair bit done at home.
Over the weekend A Man went shopping and suggested that we should have ribs tonight as well as suggesting that lots of garlic may well be in order. I also had some breadcrumbs in the freezer and decided to improvise a new way of cooking ribs. It worked incredibly well – they were flavoursome and juicy and tender and I will definitely be doing this again! The crumbs protected the top from drying out and the apple and water steamed them from the bottom so that the meat just fell off of the bones and the slow cooking just emphasised that. All in all it was a wonderfully successful experiment!
Crumbed Garlic Ribs
1 Rack of Pork Ribs between 2 people
2 tablespoons cider vinegar
At least 6 cloves garlic, more if you really like garlic!
1 egg, beaten
1 handful breadcrumbs
Dried thyme, dried oregano and fresh parsley, chopped finely
Spices of your choice for the potatoes (I used a Peri Peri mix)
- Slice the apples, leaving the skin on and core in – you won’t notice them so there’s no need to go to the effort of removing them. Slice the onions and place with the apples in a wide, shallow casserole. Preferably a pretty teal-coloured one
- Peel the garlic and place in a pestle (or possibly a mortar…) with some salt and grind to a sloppy paste.
- Mix the breadcrumbs with the herbs. Dredge the ribs in flour and then beaten egg and place on top of the apple and onion, with the meaty side up. Spread the garlic paste over the top of the ribs and cover with a layer of breadcrumbs.
- Very carefully pour the vinegar around the edge of the dish. Make sure it does not touch the ribs. Pour some water around the edge too, to almost cover the apple and onion. Make sure this does not touch the ribs either.
- Cover the casserole with a lid and put into the oven at around 120°C. Cook for about an hour and remove the lid. Put the casserole back in the oven uncovered. Top up the water as necessary.
- Slice the potatoes into wedges and put into a bowl with some olive oil and the spices of your choice. Add around the edge of the ribs and place back in the oven. Cook for around another hour.
- Turn the heat up to around 160°C. Cook for another half an hour to crisp up the breadcrumbs.
- Separate the ribs and plate up with the potatoes. Mix the apple and onions together into a sauce. Serve with some peas.