I’ve been wanting to experiment with CAPI mixers for a while now and use them in all areas of the kitchen (not just in cocktails!) so I came up with this fantastic pork rib recipe. These are so good!
I used ginger beer to simmer the pork, the fantastic thing about this is the sugars in the ginger beer make the pork beautifully caramelised. Perfect recipe to entertain with, as you can prepare it in advance and finish it in the oven before you serve!
TWICE-COOKED GINGER PORK SPARE RIBS
Serves 4 I Prep time 5 min I Cook Time 2.5 hours I Gluten Free I Dairy Free I Egg Free I Nut Free I Soy Free
- 1.5 kg pork spare ribs
- 500ml CAPI ginger beer
- Thumb size piece ginger, skin on, sliced
- 1 small onion, cut into quarters
- 1 clove garlic, whole, crushed
- 1 stick cinnamon
- 2 tsp ground cinnamon
- 2 whole star anise
- Splash fish sauc
- Thumb size piece of ginger, grated
- 1-2 lime, juiced
- Mint, to serve
- Place pork ribs in a medium pot. Pour over ginger beer. Add sliced ginger, onion, garlic, both cinnamon, star anise and a really good splash of fish sauce. Top with a little water, if necessary, so ribs are just covered . Bring to the boil, skimming off any scum from the top and simmer for 1.5 hours.
- 15 minutes before the ribs have finished simmering, pre-heat oven to 200°C. Line a baking tray with foil and baking paper.
- Remove ribs from stock and place on lined tray (you can leave the ribs to cool until you need them, or leave them in the fridge overnight and bake when ready). Meanwhile simmer stock on a low-medium heat to reduce into a sauce.
- Bake ribs skin side up for 45 minutes. Remove from oven and peel off skin, return to bake for a further 15 minutes until top is browned. Remove and rest.
- Meanwhile, when the sauce is reduced take off the heat, add grated ginger and juice from 1-2 limes. Stir and set aside.
- Cut pork into pieces, slicing between each rib. Serve with sauce and garnish with mint.