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Author: Spare Ribs | Date: July 19, 2011 | Please Comment!

BBQ Spare Ribs and Fennel Salad

BBQ Spare Ribs and Fennel Salad

Ingredients

MARINADE
8 Spare ribs
200gm Tomato sauce
2 tblspn dark soy sauce
1 tblspn Worcester sauce
2 tblspn Brandy*
1 tspn dry mustard powder
2 tblspn Sugar
3 cloves garlic, crushed
2 tblspn Vegie oil

SALAD
4 med Fennel, finely sliced*
200gm soft Goat cheese
100gm fresh grated parmesan
2 tblspn Mint, finely chopped
1 cup frozen Peas
Juice of 2-3 lemons
4 tblspn Olive oil
S+P



Method 

24 hours before cooking: Place the ribs in a large pot of cold water and bring to the boil, once boiling skim the water and turn the heat down to a gentle simmer and cook for 45mins. Mix the all the marinade ingredients together in a bowl. Remove the ribs and rinse under cold water, pat dry and add them to the marinade making sure they’re well coated. Refrigerate at least overnight/24hrs.

Bring a pot of water to the boil, add the peas let the water return to boiling and cook for 1 min, drain and rinse under cold water, set aside to cool. Add the fennel to large bowl crumble over the goat’s cheese, add the peas, mint and half the parmesan. Season with S+P and add lemon juice to taster and olive oil. Toss together, the easiest way is by hand as the goat cheese can clump together and you may need to work it through the salad. Place in a serving dish and sprinkle reserved parmesan on top.

Remove the ribs from the fridge and cook them on a hot BBQ or grill turning frequently until the outside is caramelized, (approx 15-20mins). Once the ribs are cooked serve with the fennel salad…. and lots of serviettes!! Ribs are best eaten by hand and can be sticky but they are so worth it.
Tips

  • If you don’t have brandy you could try substituting bourbon or whiskey.
  • Boiling the ribs tenderizes them and is a much healthier alternative than using the cocoa cola method. And the ribs are already cooked during the boiling process so they need
    less time on the grill.
  • The longer you marinate the ribs the more flavoursome they will be.
  • It’s important to slice the fennel finely; cut too thickly the texture isn’t great to eat. The best way to do this is by using a mandolin (Japanese slicing instrument – a kitchen essential) or with a food processor. Like potato, fennel will go brown if you cut it and leave it out too long.
  • Dress the salad at the last minute as the lemon and oil will soften the fennel.
  • Fennel has an aniseed flavour, if it doesn’t appeal to you the ribs would work wonderfully with a coleslaw… it’s all about the crunch!

Big thanks to http://www.iga.net.au/igafresh/index.cfm?page_id=2618 for this recipe!

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