Rhubarb and balsamic baby back ribs
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- 2 racks baby back pork ribs
- 10g coriander seeds
- 10g fennel seeds
- 10g black peppercorns
- 50g fine salt
- 700g large rhubarb
- 100g balsamic vinegar
- 100g maple syrup
- Place the ribs in a large pan with half the coriander seeds, fennel seeds and black peppercorns. Add 2 litres of water and the salt and braise for 3 hours until tender, not allowing the mixture to rise above 85°C. Remove from the heat, set the ribs aside and allow to cool.
- In the meantime, make the marinade by juicing the rhubarb and setting aside 350g juice. Take 300g of the rhubarb juice and reduce in a pan over medium heat to 50g – then stir in the reserved 50g of fresh juice. In a separate pan, reduce the balsamic vinegar to 50g and add to the rhubarb reduction. Stir in the maple syrup to finish the marinade.
- Cut your cooled ribs into 3-4 bones per section and cover with the rhubarb marinade. Cover and place in the fridge overnight.
- Toast the remaining half of coriander seeds, fennel seeds and black peppercorns in a hot, dry pan until fragrant. Allow to cool slightly then grind using a spice grinder or mortar and pestle.
- Heat your Charcoal or Gas BBQ, then place the ribs on a tray and sprinkle with the spice mix. Place on the grill and baste with the marinade as the ribs char, producing a lovely caramelised sticky glaze.