Fall-off-the-Bone Pork Spare Ribs with Juicy Corn and Cilantro
Ingredients
- 280 gr pork spare ribs
Marinade:
- 15 gr Worcestershire sauce
- 15 gr Dijon mustard
- 3 gr sea salt
- 1 pinch black pepper as much as you like
- 20 gr balsamic vinegar
- 10 gr olive oil
- 1 gr dried sage turn into powder
- 2 gr garlic powder
- 1 boiled corn cut in "wheels" pf about 2 cm/ about 1 inch thick
Instructions
- 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.
Notes
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