Jamie Oliver

forum: Food & Drink

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#651 Fri 11 Jan 13 8:49am

hippytea

Member
Occupation Chief cook and bottle-washer
From Scotland
Member since Mon 12 Sep 11

Re: Ask me a cooking question

Google cached it! Now print it out quick before this site disappears too!

Sticky spiced pork ribs

First shown on Countrywise.
Recipe by
Mike Robinson
Countrywise
Skill Level Easy
Serves 5

Course
    Main course
Cuisine
    Fusion
Occasion
    Barbecue

TAGS Meat, Marinade

Pork ribs are incredibly cheap to buy, really easy to cook, and are brilliant for sharing outdoors in the summer.

Ingredients

Urgent
Before you start...

The ribs should marinate for at least 4 hours before cooking.

    * 1 large piece of fresh ginger
    * 6 garlic cloves, peeled and crushed or grated
    * 150 ml5¼ fl oz dark soya sauce
    * 175 ml6¼ fl oz maple syrup
    * 150 ml5¼ fl oz hoisin sauce
    * 1 tsp five-spice powder
    * 2 limes, juiced
    * 2x 1.3 kg2¾ lb racks of pork ribs
    * Freshly ground black pepper


Method: How to make Sticky spiced pork ribs

1
Start by grating a couple of thumb-sized pieces of ginger into a bowl. Add the garlic, soya sauce, maple syrup, hoisin sauce, five-spice powder and, finally, the lime juice and black pepper. Mix well.

2
Place the ribs in a deep oven tray. Take two-thirds of the marinade and pour it over the ribs and rub in well. Cover and leave to marinate for at least four hours.

3
Preheat the oven to 180C/Gas 4. Place the tray with the ribs in the oven and cook for 45 minutes until done.

To serve:

4
When you are ready to serve, transfer the ribs to the barbecue and brush with the remaining marinade to form a glaze. (If you don’t wish to use the barbecue, turn your oven up to maximum for the last 10 minutes.)

5
Use a knife, or cleaver, to cut the ribs into individual pieces. Pile up in a bowl and attack with sticky fingers, and lots of cold beer.

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#652 Fri 11 Jan 13 10:16am

Thistledo

Member
Occupation Retired something or other
From English immigrant in S. Wales
Member since Fri 07 Dec 12

Re: Ask me a cooking question

Oh, fgs Hippytea.  You seem to have cracked it and you've absolutely made my day/week/year.
You're an absolute star.
A 1000 thank-yous.
Now safely tucked away in a Word document.

Last edited by Thistledo (Fri 11 Jan 13 10:23am)

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#653 Fri 11 Jan 13 10:50pm

hema3033

Member
Member since Sat 10 Nov 12

Re: Ask me a cooking question

Maree wrote:

hema3033 wrote:

I am working my way through 15MM - wow! was there life before this book! I have now bought 30MM but not yet tried anything from it.
My question is more a request - please please would you consider making a dvd of the tv shows of each of these books. I for one could not put a price on how valuable this would be to me.
Some recipes seem intimidating, but if I watch you cook it before I begin, it feels like a doddle!
Thank you

Hi Hema, During the rush prior to Christmas, I noticed DVDs for 30MM at my local mega electronic store.

I live in Australia. Not sure where you live. Keep a watchful eye and/or try Amazon or similar stores online.

Hey thanks Maree - will look into that! Its a comfort to know it exists though x

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#654 Fri 11 Jan 13 10:57pm

p123b

Member
Member since Fri 11 Jan 13

Re: Ask me a cooking question

Hello
JUst wondered where i can find the POlish recipe of the stew that they make i think it has cabbage sausage and other ingridiants in it  neutral

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#655 Fri 11 Jan 13 11:06pm

mummza

Forum super champ
Occupation avoiding housework
From The land of song.
Member since Tue 04 Oct 05

Re: Ask me a cooking question

P123b welcome to the forum .

I think that stew might be bigos , otherwise known as hunters stew.
The cabbage in it is sauerkraut as far as I can remember.
I don't have a recipe right now but I think there used to be one somewhere amongst the forum pages .
Very quick search and I found this ,
http://www.jamieoliver.com/forum/viewforum.php?id=30
there may be other mentions of it as well , go to the side of the page and click on 'search ' and enter .. bigos .. Into
The subject box , leave author box empty , enter the search and it will bring up a few old threads that you can look at to see what is mentioned.
Sorry I would search for you but I have a busy few days

Last edited by mummza (Fri 11 Jan 13 11:11pm)

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#656 Sat 12 Jan 13 9:32am

greenwom02

Member
Member since Sat 12 Jan 13

Re: Ask me a cooking question

Hi Jamie,

Love you work !!!! I have all your books and have tried many of your recipes. Of note, your Xmas turkey recipe. A real hit this past Xmas.

My partner and I have recently had a huge change to our lives and taken on our autistic grandson (Lachlan) living with us full-time. Have you considered taking on a challenge and developing menus for kids with disabilities?

I consider myself as a competent cook, however given their visual, texture and change resilience tendencies cooking healthy food is a real challenge.

Regards
Marc

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#657 Sat 12 Jan 13 6:46pm

cecilia.karlsson.988

Member
From Sweden, Linköping
Member since Sat 12 Jan 13

Re: Ask me a cooking question

Hi Jamie, how do you know when pork is cooked? I always have to cut in the pork chops to make sure that it´s not raw in the middle. And is it okay for it to be a tiny bit pink?

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#658 Sat 12 Jan 13 6:58pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ask me a cooking question

Pork, if farmed and butchered correctly, Can be served a little "Underdone/pink" unlike poultry.

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#659 Sat 12 Jan 13 7:30pm

lindyloo51

Member
Member since Thu 11 Oct 12

Re: Ask me a cooking question

Hi all!

What I would really like to know is how to have a nice flavour in my Cottage pie? It always seems to come out bland so would like to make it more savoury without overkill? Any suggestions please? crossed

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#660 Sat 12 Jan 13 7:40pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Ask me a cooking question

Teaspoon of bovril, and maybe some dried thyme (or fresh if you have it)

Splash of worcestershire sauce...

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