After drooling over most of the Gordon Ramsay’s Ultimate Cookery Course, the Accidental Locavore decided it was time to take at least one of the recipes out for a test drive. First up (because spare ribs were on sale), his spicy spare ribs. This time, watching the show, I took notes. What follows is how I cooked the ribs, with some help from one of my HuffPost followers who had already tried them. See below for my notes on the recipe. It will serve 3-4 people and takes a little less than two hours from start to finish, half of that unattended.
Spicy Spare Ribs Recipe Inspired by Gordon Ramsay
|Prep time||30 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||2 hours|
|Meal type||Main Dish|
- 2 1/2lb pork spare ribs (cut into individual ribs )
- kosher salt & pepper
- 2 tablespoons olive oil
- 1 2 inch piece of ginger, sliced thinly the long way (peel it if you want, I never do anymore)
- 3 cloves garlic, peeled and thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon Szechuan peppercorns
- 4-5 pieces star anise
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 bunch scallions, cut in 1/4
- 2 cups chicken broth
|Preheat the oven to 300°. Put a roasting pan big enough to hold the ribs in one layer on the stove over medium-high heat. Add the olive oil. Generously salt and pepper the ribs. When the oil is hot add the ribs and cook until nicely browned, about 6 minutes. Turn.|
|Add the ginger, garlic, red pepper flakes, Szechuan peppercorns, star anise, honey, soy sauce, and rice wine vinegar. Mix to combine and bring to a boil. Taste and adjust seasonings as needed. Add the scallions and enough chicken stock to come a bit more than halfway up the sides of the ribs. Put in the oven and cook for 30 minutes. Turn the ribs over and cook an additional 30 minutes.|
|Remove the ribs from the pan and put on a plate. Return the roasting pan to the stove top and cook over high heat to reduce the braising liquid, stirring occasionally. When the liquid is reduced and starting to look like a glaze, taste and adjust the seasonings accordingly. Add the ribs back into the pan and toss with the glaze, until they are well coated and warmed through. This whole step took me about 20 minutes. Serve and enjoy!|
My verdict: These were good and could be great. I would definitely make them again with a couple of tweaks (see below). It’s an easy recipe, but does require some attention. My husband thought they were really good and had seconds! I served them with mashed potatoes and green beans.
Notes: The biggest change I would make would be to use country-style ribs instead of regular spare ribs. It needs a meatier rib than the ones I had. Luckily, Bob, my HuffPost follower, gave me a heads-up on lowering the oven temperature and removing the ribs before reducing the sauce. Otherwise they would have been really dried out and tough. Thanks Bob! I would have liked a little more sweetness in the sauce, but not being a big fan of honey, wasn’t sure what would work there-maybe some sort of jam? What would you use?