14 - 18 JUNE 2017 - REGENT'S PARK
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Grilled iberico pork ribs, quince glaze and celeriac

Serves: 6

Cooking time: Prep 1.5 hr Cook +2hr

Difficulty: Intermediate

Ingredients

Ribs

  • 1.5kg iberico pork middle ribs or quality, free-range pork ribs with good fat content
  • 150g-sea salt
  • 4 bay leaf
  • 3 star anise
  • 5 cloves
  • Half bulb of garlic
  • Few sprigs of thyme
  • 200g-quince membrillo
  • 50ml muscatel vinegar
  • Salt and peper
Celeriac
  • 1 small celeriac, peeled and evenly diced
  • 1.5 litres of full cream milk
  • Salt and pepper

Quince membrillo is a fantastic ready-made glaze and very apt for this Spanish style spin. Iberico pork is such a deep, complex flavoured meat so its worth trying to source it. Other quality rare breed pork will suffice nicely.

METHOD

Wash the ribs under cold running water and cut into 3-4 rib pieces.

Place on a tray and sprinkle over the sea salt. Ensure the ribs completely covered. Place the tray in the fridge for 1.5 hours and then remove the ribs from the salt and wash under cold water for 20 minutes or so to desalinate.

Heat and oven to 130oc

Place the ribs in a deep ovenproof tray or pan and pour over cold water to cover. Add the garlic, thyme, cloves, anise and bay and cover with aluminum foil.

Place the tray in the oven and cook for about 2-21/2 hours until the rib meat is very tender but not falling from the bone. The low temperature should be monitored and checked so as the ribs do not cook too quickly.

Check 2-3 times during cooking and skim off any scum that has risen to the surface.

Place the quince membrillo and vinegar in a saucepan and melt slowly over a low heat.

Cook the celeriac in the milk and when tender, blend to a puree and season with salt and pepper. Reserve and keep warmWhen the ribs are cooked remove them from the oven and cool down in the liquor.

Drain the ribs well and place them on a tray-pour over the quince glaze (reserve some for basting later) and toss the ribs through. Heat a grill pan or bbq to a high heat and then grill the ribs for 3-4 minutes on each side until they are caramelized and hot. Baste with the remaining quince glaze as you go. Season with sea salt.

Serve the ribs with a spoonful of the celeriac puree.

Ingredients

Ribs

  • 1.5kg iberico pork middle ribs or quality, free-range pork ribs with good fat content
  • 150g-sea salt
  • 4 bay leaf
  • 3 star anise
  • 5 cloves
  • Half bulb of garlic
  • Few sprigs of thyme
  • 200g-quince membrillo
  • 50ml muscatel vinegar
  • Salt and peper
Celeriac
  • 1 small celeriac, peeled and evenly diced
  • 1.5 litres of full cream milk
  • Salt and pepper

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