SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard

Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier 8th January 2014
Nespresso UK Ltd

Nespresso UK Ltd

Premium Supplier

SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard

SPARE RIBS WITH GINGER, HONEY, GRAPEFRUIT, SOY AND COFFEE by Phil Howard in Association with Nespresso

Ingredients

  • 10 racks of baby back spare ribs
  • FOR THE MARINADE
  • 200g onion ketchup (see below)
  • 140g Dijon mustard 280g runny honey 200ml light soy sauce
  • 5 espresso servings of Nespresso Ristretto
  • 2 chillies, finely sliced
  • 5 cloves garlic, finely grated
  • 80g ginger, finely grated 400ml grapefruit juice
  • 4 grapefruit, zest only
  • FOR THE ONION KETCHUP
  • 5 Spanish onions, peeled and very finely sliced 150ml light soy
  • 200ml runny honey
  • 100m l Cabernet Sauvignon vinegar
  • 50ml vegetable oil
  • TO SERVE
  • Chicory salad Baked potato Sour cream Chives

Method

FOR THE ONION KETCHUP
To make the onion ketchup, place the oil into a large pan and set it over a high heat. Add the onions, a generous pinch of salt and cook, stirring frequently until the onions are caramelised, soft and golden.
Add the soy, vinegar and honey and cook until completely evaporated – leaving a rich dark brown sticky sauce in the pan. Transfer this to a blender and blend to a smooth rich puree. Transfer to a bowl, cover with cling film and set aside.
FOR THE RIBS
Mix the onion ketchup with all of the remaining ingredients except the ribs and whisk to thoroughly combine. Place the ribs onto a large tray, or two, and brush generously with the marinade. Turn them over and coat the second side.
Place all of the ribs into a large bag and leave to marinate overnight. Remove from the fridge, wrap each rack individually in foil and bake them in an oven pre-heated to 140 degrees C for 90 minutes. Remove from the oven and set aside to cool. This can be done well in advance.
TO SERVE
Unwrap the ribs, brush them all on both sides with marinade and return to the oven – pre-heated to 180 degrees C. Turn after 5 minutes. After a further 5 minutes, remove from the oven, brush with more marinade and continue this process until the ribs are hot, caramelised and coated in a rich sticky glaze.
Serve with baked potato and sour cream and chives or a chicory salad.
Grand Crus notes: Ristretto is a blend of South American and East African Arabicas, with a touch of Robusta, roasted separately to create the subtle fruity note of this full-bodied, intense espresso

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.