W L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
SUCCULENT BABY BACK STICKY RIBS
INGREDIENTS
• 400ml Chicken stock
• Two racks of pork loin ribs
• Lime
• Honey
• Salt
• Cracked black pepper
• Paprika
• Garlic
• Cinnamon stick
• Fennel seeds
• Star anise
• White onion
• Bay leaf
METHOD
• In a large pan cover the pork ribs with cold salted water .
• Add the onion chopped in half , garlic clove , cinnamon stick , star anise and a bay leaf .
• Bring the water to the boil , once boiling turn down to a gentle simmer .
• Cook ribs for 30 minutes then remove to one side .
• Strain off the liquid into a clean pan , add the chicken stock and turn up the heat to reduce the liquid .
• In a bowl mix 300ml honey , 1 / 2 tsp fennel seed , 3 tsp paprika , tsp cracked black pepper and juice of 1 / 2 a lime . Mix the glaze and paint over the ribs .
• When the stock has reduced down to about 300ml , put remaining liquid in a baking tray and put the ribs on top .
• Place in a preheated oven at 150 o C and bake until the ribs are tender , about 30 minutes . Keep basting throughout . The liquid should have reduced down to a sticky glaze . If this is not the case and there is still too much liquid , just heat the glaze until the required consistency .
• To serve , I like to cut the ribs into singles and add some chopped chillies , and spring onions . Use your glaze as a dipping sauce or drizzle over the top .
• These go fantastic with coleslaw and wedges .
34 wirrallife . com