My father made the absolute best ribs growing up, we ate them on special occasions and boy did I look forward to it. He barbecued large beef ribs but marinated them for hours beforehand and let me tell you, they were yummy!! I came across this (pork) rib recipe in the new Donna Hay magazine, and it looked like (although a different version of my father’s), very good. I usually come up with recipes on my blog based on what I see at the Farmer’s Markets and local farms around Napa, but this looked so good, I had to give it a try.
One of the main ingredients in this recipe is apple cider vinegar, which made me very happy because I use it for just about everything. It not only tastes good, but has numerous health benefits. It has antibiotic properties, which can help with tummy aches, diarrhea, food poisoning. It can help cure sore throats because infections cannot survive in the acidic environment that vinegar provides. It also contains potassium which thins mucus, so the next time you have a stuffy nose, place a teaspoon of apple cider vinegar into a cup of warm water and it will help. I could go on and on regarding it’s health benefits, but you can check this website out for more helpful tips (www.bragg.com).
A dry Rose would pair well with this dish, because the sweetness from the maple syrup and apple juice would compliment it well.
-2 litres apple juice
-1/2 cup brown sugar
-1 cup apple cider vinegar
-3 bay leaves
-2 tbsp salt
-1 tbsp black peppercorns
-2 cups water
-4 racks American style pork ribs
-1 cup maple syrup
-1/2 cup apple cider vinegar
-1 tsp cayenne pepper
-2 cloves garlic, crushed
-1 tbsp sea salt
-Place the apple juice, sugar, vinegar, bay leaves, salt, peppercorns, and water in a large saucepan over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
While the ribs are cooking, make the maple-apple marinade. Place the maple syrup, vinegar, cayenne pepper, garlic, sugar and salt in a bowl and mix to combine.
Carefully remove the ribs from the cooking liquid and place in a large deep sided tray or dish. While the ribs are still hot, pour over the marinade and rub evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight.
Preheat the oven to 425 degrees. Place the ribs on a wire racks set over two baking trays lined with non-stick baking paper. Roast for 20 minutes brush gin with the marinade every 5 minutes, until golden and caramelized.
The Apple, Cucumber and Witlof Slaw; Ingredients
-3 witlofs (belgium endive), shredded
-1 large english cucumber, peeled, seeded, thinly sliced
-3 small granny smith apples, cored and thinly sliced
-1 bunch chives, chopped
-1 cup buttermilk
-1/2 cup greek yogurt
-2 tsp Dijon mustard
-2 tbsp lemon juice
- salt and pepper to taste
-Place the buttermilk, yogurt, mustard, lemon juice, salt and pepper in a bowl and whisk. Place all other ingredients in the bowl and toss to combine. This can be made ahead of time.
I made the slaw first, set it aside and refrigerated it, done