Andi Oliver’s rum and ginger ribs
Andi's melt-in-the-mouth Caribbean pork ribs are slow-braised in a rich, flavourful rum and ginger ale sauce, perfect for weekend feasting!
Rum & ginger braised pork ribs
Neutral oil, such as rapeseed (canola) or sunflower oil, for frying2kg pork ribs200g sliced onion5 garlic cloves, grated1 tsp cumin seeds15g grated fresh ginger100g chopped tomatillo (if available) 100g tomatoes, grated100g tomatoes, chopped250ml dark or golden rum1 litre chicken stock 1 litre ginger ale200g unsalted butter
1. In a hot frying pan, sear the ribs on each side in a little oil until they take on a deep golden colour. Remove from pan and leave to one side.
2. Set a large, lidded braising pan, that’s wide enough for the whole ribs to fit in, over a medium low heat with a splash of oil. Add the onion and garlic and cook for 10 minutes until softened.
3. Add the cumin seeds and ginger and sauté for a further 5 minutes. Add the tomatillo (if using), and the grated and chopped tomatoes, and sauté for another 5 minutes.
4. Finally, add the seared ribs, rum, chicken stock, and ginger ale. Cover the pan with the lid and leave over a low heat to braise gently for 3-4 hours until the ribs are meltingly tender.
5. Remove the ribs from the pot and place on a large plate or dish to one side. Turn the heat up under the cooking liquid. When it’s bubbling vigorously, whisk in the butter until melted, then pour the sauce back over the ribs and serve.
2 tbsp unsalted butter 1 onion or shallot, finely diced1 small garlic clove, grated4 tbsp unsweetened creamed coconut puree/coconut cream (or use 125ml good qualitycoconut milk)450g long-grain jasmine rice 1 sprig of thyme ½ tsp ground allspice 800ml light chicken stock (or water)1-2 fresh bay leaves1 tsp salt 1 tsp fresh cracked black pepper or ground white pepper 2-4 tbsp toasted coconut flakes (optional), to serve1-2 spring onions, thinly sliced, to serve
1. Gently melt the butter in a heavy-based saucepan over a low heat. Add the onion and garlic and lightly sauté for about 5 minutes, until fragrant. Be careful not to brown the butter or any of the other ingredients.
2. Add the creamed coconut/coconut cream (or milk), rice, thyme and ground allspice. Stir the rice gently into the coconut mixture to evenly coat all the grains.
3. Add the chicken stock (or water), bay leaves, salt and pepper. Cover the pan and cook over a very low heat for about 20-30 minutes, until the liquids have been absorbed and the rice is fluffy and tender.
4. Once cooked, gently fluff up the rice. Stir in half of the toasted coconut (if using) and garnish with the remaining toasted coconut and spring onions.
Makes about 500ml
2 sprigs of thyme 10g fresh bay leaves1 small bunch of flat-leaf parsley 1 small bunch of coriander4 spring onions10 garlic cloves, peeled 1 green chilli or 1 Scotch bonnet (depending on preferred level of heat) 6 little Caribbean seasoning peppers (about 20g), or a mix of red, yellow and/or green mini sweet peppers½ white onion400ml cold pressed rapeseed oil, or any neutral oil Salt and freshly ground black pepper
1. Add all the ingredients to a food processor. Whizz to the consistency of a salsa verde. Season to taste with salt and pepper. Keep in an airtight jar in the fridge for up to 2-3 weeks.
Recipes taken from: The Pepperpot Diaries