Spare ribs with ginger, honey, grapefruit, soy and coffee Spare ribs with ginger, honey, grapefruit, soy and coffee <strong>SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE</strong> 0

Spare ribs with ginger, honey, grapefruit, soy and coffee


Preparation (10 persons)

  • FOR THE ONION KETCHUP To make the onion ketchup, place the oil into a large pan and set it over a high heat
  • Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden
  • Add the soy, vinegar and honey and cook until completely evaporated - leaving a rich dark brown sticky sauce in the pan
  • Transfer this to a blender and blend to a smooth rich puree
  • Transfer to a bowl, cover with cling film and set aside
  • FOR THE RIBS Place all of the marinade ingredients into a large bowl and whisk vigorously until combined
  • Place the ribs onto a large tray, or two, and brush generously with the marinade
  • Turn them over and coat the second side
  • Place all of the ribs into a large bag and leave to marinate overnight
  • Remove from the fridge, wrap each rack individually in foil and bake them in an oven pre-heated to 140ºC for 90 minutes
  • Remove from the oven and set aside to cool
  • This can be done well in advance
  • TO SERVE Unwrap the ribs, brush them all on both sides with marinade and return to the oven – pre-heated to 180ºC
  • Turn after 5 minutes
  • After a further 5 minutes, remove from the oven, brush with more marinade and continue this process until the ribs are hot, caramelised and coated in a rich sticky glaze
  • Serve with a chicory salad, baked potato and sour cream and chives
  • Grand Crus notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this full-bodied, intense espresso.


PT30M120 mins



  • 10 racks of baby back spare ribs
  • FOR THE MARINADE: 140g Dijon mustard; 280g runny honey; 200ml light soy sauce; 5 espresso servings of Ristretto; 2 chillis, finely sliced; 5 cloves garlic, finely grated; 80g ginger, finely grated; 400ml grapefruit juice; 4 grapefruit, zest only
  • FOR THE ONION CHUTNEY: 5 Spanish onions, peeled and very finely sliced; 150ml light soy; 200ml runny honey; 100ml Cabernet Sauvignon vinegar; 50ml vegetable oil