STICKY GLAZED SPARE RIBS

STICKY GLAZED SPARE RIBS
Nothing conveys our interdependence more compellingly than the food we eat.
It builds our physical resilience,
brings us joy,
and strengthens our bonds with family and friends.”
In honour of International Women’s Day
here is a recipe by renowned chef Hugh Fearnley-Whittingstall
from the cookbook
Share
(100% of the publisher’s profits of this wonderful cookbook go to Women for Women)
Sticky Glazed Spare Ribs
(modified for Pressure Cooker)
6 tbsp jelly (I used black current)
2 tbsp Honey or Agave syrup
2 garlic cloves, smashed to a paste
1 tbsp grated fresh ginger
1 tbsp chili minced (I used 2 thai chilis that I keep in the same Vodka as ginger) or 1 tsp dried chilis
2 tbsp soya sauce or Bragg Amino Seasoning
1kg ribs cut lengthwise into 1″ pieces
Mix marinade together and add ribs in refrigerator baggy, coating well.
Refrigerate.
Marinate at least 1 hour, preferably several hours.
(Put together in the morning before you sail and they will be perfect to cook for your evening meal)
Place in pressure cooker pot, secure lid, and once pressure is reached set timer for 15-20 minutes.
Once pressure is safely released enjoy ribs ‘as is’ or crisp on barbecue.
Serve with Bean & Napa Cabbage Salad (recipe follows)
Green Bean & Napa Cabbage Salad
Adapted from Steven & Chris
1 English cucumber (I used 2 mini cukes), roughly chopped
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp cumin
1/2 tsp dried chilis
1/2 cup plain Greek yogurt
1/4 cup fresh lime juice
2 cups green beans, trimmed and cut into 2″-3″ pieces
1/2 cup red onion sliced (I used 3 little red shallots)
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds,toasted (I used Gomashio)
1/2 cup fresh mint, slivered
1/2 Napa cabbage (about 4 cups chopped)
Place first 7 ingredients in blender
and combine until smooth.
(lovin’ that no battery life was sacrificed using my little Kitchen Pro)
Steam beans for 2-3 minutes until bright green then decant into cold water to stop cooking and drain.
Place cabbage in large salad bowl.
Add beans.
Toss with 1/2 cup dressing, almonds, Gomashio and mint.
Now, pour yourself a glass of wine,
take time to be grateful for who you are
and this wonderful journey you are on.

 

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