Pork Ribs with Spiced Apple Glaze
About 2 hours before cooking (or the night before), season the ribs with the salt.
Place the ribs into two large roasting tins and leave to stand.
Preheat the oven to 200°C / 400°F / Gas 6.
In a large bowl, mix together the remaining ingredients.
Pour the mixture over the ribs, making sure they are well coated.
Cover each roasting tray with foil and place in the preheated oven for 1 hour.
Remove the foil, give each tray a gentle shake, and baste the ribs with the juices.
Return the trays to the oven uncovered and allow the liquid to reduce into a shiny glaze. Continue basting every 5–10 minutes until the liquid has reduced.
Remove from the oven and allow to cool slightly.
Chop each rack into portions and serve with finger bowls and plenty of napkins.
Persian Rice Pilau
Pre-heat the oven to 180°C/350°F/gas 4.
In a large heavy-based ovenproof pan, sweat the onions in the butter over a medium heat for about 5 minutes until they are soft and transparent. Add the cinnamon, bay leaf, ginger and curry powder and sweat gently for another minute.
Add the rice and hot vegetable stock. Bring to the boil over a medium to high heat. Cover with a tight-fitting lid and place in the pre-heated oven for about 10–15 minutes until the rice is tender.
Remove from the oven and stir in the sultanas and lemon zest and salt if necessary. Replace the cover and leave the rice to steam in its own heat for 5 minutes.
Just before serving, garnish with the toasted pine nuts.
The amount of salt depends on the vegetable stock used, so taste the rice after cooking and add more only if needed.
Pork Ribs with Spiced Apple Glaze
About 2 hours before cooking (or the night before), season the ribs with the salt.
Place the ribs into two large roasting tins and leave to stand.
Preheat the oven to 200°C / 400°F / Gas 6.
In a large bowl, mix together the remaining ingredients.
Pour the mixture over the ribs, making sure they are well coated.
Cover each roasting tray with foil and place in the preheated oven for 1 hour.
Remove the foil, give each tray a gentle shake, and baste the ribs with the juices.
Return the trays to the oven uncovered and allow the liquid to reduce into a shiny glaze. Continue basting every 5–10 minutes until the liquid has reduced.
Remove from the oven and allow to cool slightly.
Chop each rack into portions and serve with finger bowls and plenty of napkins.
Persian Rice Pilau
Pre-heat the oven to 180°C/350°F/gas 4.
In a large heavy-based ovenproof pan, sweat the onions in the butter over a medium heat for about 5 minutes until they are soft and transparent. Add the cinnamon, bay leaf, ginger and curry powder and sweat gently for another minute.
Add the rice and hot vegetable stock. Bring to the boil over a medium to high heat. Cover with a tight-fitting lid and place in the pre-heated oven for about 10–15 minutes until the rice is tender.
Remove from the oven and stir in the sultanas and lemon zest and salt if necessary. Replace the cover and leave the rice to steam in its own heat for 5 minutes.
Just before serving, garnish with the toasted pine nuts.
The amount of salt depends on the vegetable stock used, so taste the rice after cooking and add more only if needed.
