KIWIFRUIT GLAZED – BALSAMIC PORK SPARE RIBS
(Adapted from Ming Tsai’s recipe from Simply Ming )

Now, I have had some really good spare ribs before...but this was really amazing! The bones literally fell out of the meat it was so tender, and the salsa gave the meat an extra depth that was phenomenal.

Note To Self: Buy a bigger rib rack next time...MUCH bigger!

I don't think much more needs to be said here - just see for yourself! (Bugger there aren't any leftovers for my lunch!!!)

THE DAY BEFORE…Make salsa and cure ribs.

INGREDIENTS – SALSA:

4 Kiwifruit, diced

1 Tbsp Ginger, finely minced

1 Large Red Onion, diced

¼ Cup Coriander, packed

2 Thai Chillies, stemmed and finely minced *Alternatively use 1 Tbsp Thai Chilli Sauce

½ Cup Lime Juice

*1 Shot Tequila (optional)

*Flaky Sea Salt

*Freshly Ground Black Pepper

*Amounts vary to individual tastes.

DIRECTIONS:

In a medium bowl, gently mix all the ingredients then, season with kosher salt and freshly ground black pepper to taste.

Allow to stand covered overnight in the refrigerator for flavours to fully develop.

Remove from fridge at least one hour before use and allow it to warm to room temperature.

RIBS: The day before, rub the ribs with salt and pepper and let cure overnight.

THE DAY OF…Cook ribs and prepare a simple side salad.

INGREDIENTS – RIBS:

1½ - 2 Kg Baby Back Ribs, cut to fit

1 Cup Good Balsamic Vinegar

¼ Tsp Chinese Five Spice

½ Tsp Ground Coriander

1 Cup (more or less) Ginger-Kiwi Salsa

500 Gms (about 1 Lb) Red Potatoes, scrubbed, boiled and halved

6 strips bacon, cooked and crumbled

¼ Cup Extra Virgin Olive Oil

2 Tbsp Cider Vinegar

2 Tbsp Parsley Leaves, finely chopped

*Flaky Sea Salt

*Freshly Ground Black Pepper

*Amounts vary to individual tastes.

DIRECTIONS:

Preheat oven to 190 C (375 F).

Puree 1 cup Ginger-Kiwi Salsa in a blender or, use an immersion (stick) blender to blend until smooth.

Prepare ribs by rubbing off any excess salt and pepper first, then place ribs into a large deep pan.

Next, add the vinegar so that a 1/4-inch layer is on the bottom and cover tightly with foil.

Bake in the oven for 1 to 1 ½ hours, checking ribs at 1 hour, and continuing cooking until all the vinegar is evaporated.

Now either transfer ribs to a grill and slather with more or less 1 cup of the pureed Ginger-Kiwi Salsa or, keep them in the pan and slather with blended salsa and change oven setting to grill/broil to colour well.

Meanwhile, to make a simple German potato salad: Toss hot (or warm) potatoes with bacon, olive oil, vinegar and parsley.

Check for flavour and season if necessary.

Serve the potato salad on a large dish and top with sliced ribs and reserved salsa.

The bones just fall out and the meat is moist, succulent and full of gorgeous flavour.

Now, TUCK IN and savour!!!

(Nothing but empty bones left at the end of the meal!)