RIBS BY NIGEL SLATER
My husband and I love to cook food but we seldom follow certain recipe literally. This time he did. I took photos and ate with big appetite of course (lucky me,haha)
Few years ago we found Nigel Slater's very nice coffee table cookin book called The Kitchen Diaries from one cosy coffee bar and restaurant in Copenhagen. The book is a year in Nigel's kitchen. He makes seasonal food and have to say he did it long before it came a hit. I remember when I saw the book I was amazed. Somehow it went straigt to my brains and I had to buy it. It's not the fancy one but there is beautiful and strong feeling through the book - thanks for the photographer Jonathan Lovekin. We found the book when we were coming back from our Interrail trip. We travelled by train from Finland to Croatia, Dubrovnik to final destination Kolocep Island. We stopped in Berlin, Zagreb, Split, Prag and Copenhagen if I remember right. It took three weeks. It was a wonderful journey - slow travelling with seasonal food.
Back to the ribs though...
This is simple recipe and I prefere that.
PORK RIBS WITH HONEY AND ANISE BY NIGEL SLATER/ THE KITCHEN DIARIES
thickish honey 6 tablespoons
oyster sauce 3 heaped tablespoons
garlic 4 cloves
dried chilli flakes 1 teaspoon
whole star anise 4
salt flakes 1/4 teaspoon
black peppercorns 1/4 teaspoon
meaty pork ribs 1.5 kg
Make the marinade. Toss the ribs in the marinade. Let them rest for an hour or so. It won't hurt if they stay there overnight.
Roast the ribs at 180 C for an hour and fifteen minutes. Turn them in the sauce from time to time. Ok, here comes important one: keep an eye on them that they don't burn. We burnt them a bit but the taste was still very good. They are ready when the meat is tender.
Serve with rice. Enough for 2-3 people.
Today I'm going to make a version of Nigel's plum cake I tried from this book about two weeks ago. Plums have already gone but yesterday I found Finnish pears in grocery shop so I will use them. I like to save some of them for winter. Have to find a good recipe for that.
Have a relaxing Sunday my friend!