280 gr pork spare ribs
15 gr Worcestershire Sauce
15 gr Dijon Mustard
3 gr Sea Salt
1 pinch black pepperor as much as you like
20 gr balsamic vinegar
10 gr Olive Oil
1 gr dried sageturn into powder
2 gr garlic powder
1 boiled corncut in “wheels” of around 2 cm thick
- In a blender, blend all the marinade ingredients together. Blend well to incorporate all the flavors.
- Put the pork ribs on the bone side.
- Using a sharp knife score squares all over the surface. Be careful not to tear the meat apart. This step is crucial for making sure the meat falls off the bone.
- Make sure that you remove (or have your butcher remove) the transparent membrane that protects it or your ribs will become chewy.
- In a bowl, add the ribs and the marinade and massage well.
- Wrap the ribs and marinade in baking paper and then in aluminum foil.
- Marinate overnight preferably or for an hour minimum.
- Preheat the oven to 130°C (266 F) on the fan setting.
- Place the wrapped pork (meat side up, bone side down) in a flat pan.
- Roast without opening for 3 hours.
- Open the wrapping carefully and add the corn.
- Using a brush, brush the ribs and the corn with the liquids from the roast.
- Set your oven to 180°C (356 F) and bake for 10-12 minutes uncovered.
- After baking. I recommend you let the meat rest for a few minutes and keep brushing with liquids to keep it hydrated. Serve as soon as possible or warm up in the oven again on a very low setting. Top with freshly minced cilantro and extra sea salt as well as the liquids from the roast.