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Home / Recipe / Spare ribs with ginger, honey, grapefruit, soy and coffee

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

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

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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.

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Characteristics

Difficult

Difficulty
Difficult

Preparation
120 mins

Material

Origin
UK

Ingredients

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

<em>Ristretto</em>

Ristretto
Intensity : 10

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