Turn the ribs over to create a cross-hatch pattern and cook for a further 2 minutes.
Cook for about 2 minutes until you get grill marks. Once your grill is hot enough, sear the pork (meat side down and do not crowd on griller). Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grill (grill must be hot when doing this).
Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Place pork on a parchment paper/baking paper and wrap in plastic wrap. ( Recipe taken from Thomas Keller’s Ad Hoc at Home Cookbook)Ģ tsp of Sweet Pimenton (Spanish smoked Paprika)Ģ slabs of Pork Spare ribs (cut into 3-bone portions)Ĭombine all ingredients and rub the pork spare ribs on all sides. Hopefully, to all of you who do not have the book just yet, you get to try this out and enjoy it as much as I had! Into the book he delved and discovered the Rubbed & Glazed Pork Spare Ribs Recipe. As the title suggests, it is designed for cooks at home and not for some fancy pants restaurant (but if they wish to follow this, I too have no objections).Ī while ago, I bought some pork ribs from the market and insisted to the Boy I would like to have a sticky sweet meal out of it. One of the Boy’s favourite cookbooks is actually Thomas Keller’s Ad Hoc at Home. But since our doggie isn’t in existence yet, I shall enjoy it all! We WILL have a dog, and I will give his/her share. He says that, “if we ever had a dog, the poor dog will never get any doggy bags, because you would’ve taken all his/her share!”
The Boy can never understand my fascination with it. For example, lamb chops, lamb cutlets, pork ribs, chicken ribs and etc. And therefore, I love ordering meat dishes with plenty of meat and bones. The meat is sweetest and tastiest right next to the bone area. The best part of any meat dishes (to me) has got to be the gnawing of the bones.
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