Spare Ribs with Ginger Honey Grapefruit Soy and Coffe

Here is what you need

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

FOR THE ONION KETCHUPTo 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 evaporatedleaving 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 RIBSPlace 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 preheated to 140ºC for 90 minutes
Remove from the oven and set aside to cool
This can be done well in advance
TO SERVEUnwrap the ribs, brush them all on both sides with marinade and return to the oven – preheated 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 fullbodied, intense espresso