It’s the one you ALL wanted. The first in our serious of More Mountain “Stay Home” chalet recipes.
Maryland Pork Ribs with a Sticky Prune Sauce
Home Made Slaw
Smashed Rough Pea and Mint Puree
MARYLAND PORK RIBS with a PRUNE Marinade
Serves 8 – 12
1 rack of baby back ribs, per 2 people cut into sections of 3 ribs. Hence 6 ribs per portion chopped in half.
(Approx 380g Uncooked Ribs Per Person)
Marinade (this will make enough for 2 weeks of 8-12 people)
210g of tomato ketchup
175g of soft brown sugar
3 tsp garlic, minced
600ml of soy sauce
125g of sweet chilli sauce
6 tsp paprika
160g of honey
400ml of cider vinegar (check to taste)
500g of prunes, pitted
To make the marinade, place all of the ingredients in a pan over a medium heat and cook for 10–15 minutes until the prunes are very soft and the liquid has thickened slightly.
Switch off the heat, allow to cool a little and place the contents of the pan in a blender. Blend on high power until mushy and incorporated. If necessary add a bit of water to loosen the mixture
If not using immediately, store in a clean jar with the lid on and allow to cool before placing in the fridge. It keeps for 1 week in the refrigerator.
Preheat the oven at 130°C
Cut ribs into sections, approx a palm-width across 3 or 4 ribs per person.
Massage the ribs with the prune marinade (reserving a little for later) and place in a roasting tray. Add 200ml of water to the bottom of the tray, cover with aluminium foil twice over.
Cook in the oven for 4 hours – LOW & SLOW
Remove from the oven and allow to cool. Add more prune marinade and place in the fridge.
Remove the ribs from the refrigerator 1 hour before grilling. Place the ribs into a hot oven 200-220C and cook until they are slightly blackened, glistening and sticky approx 15 mins
Serve with baker chips, wilted greens and slaw (in separate pot)
Cut one large potato into 6 wedges, coat in olive oil, salt and pepper. Lay in baking dish, skin side down. Season with fine salt and pepper. Cook at 180C for 45 mins – 1 hour until golden. Remove from oven and leave aside. Reheat for 10 minutes prior to serving.
Home Made Slaw
Serves: 8 – 12
1/2 a red cabbage
4 spring onions
200 grams mayonnaise
4 tablespoons greek yoghurt
3 tablespoons maple syrup
2 teaspoons cider vinegar
100 grams pecans or walnuts (fairly finely chopped)
salt (to taste)
pepper (to taste)
NOTE – Adding any leftover herbs will be great. Chives, Parsley etc.
Trim and shred the cabbage, either by hand or with a food processor.
Peel and grate the carrots, and finely slice the apple and spring onions.
Whisk together the mayonnaise, yoghurt, maple syrup and vinegar and coat the shredded vegetables with this dressing.
Season, and toss through the chopped nuts.
Smashed Peas with Lemon & Mint
Peas – pour into shallow warm tap water and leave until needed.
Plunge peas into boiling water and cook until tender and bright green (3-4 minutes). Drain well then transfer to a bowl. Add a generous pinch of sea salt and pepper then coarsely crush with a fork. Add garlic, lemon juice and zest, a good dollop of soft butter and chopped mint.
Add extra seasoning if needed. Blend with a hand blender into a rough paste – not a puree. They need to be textured.
Serve as a dollop smeared on the plate under your rib stack – you need a good chunk of it.
Plate up on hot plates, with your bed of peas, pot of yummy slaw and your ribs perched on one side. Plenty of Sauce to dip into on the table too!