John Myers
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Cured, Spicy Pork Rib from Oven
The perfect cured, spicy pork rib from oven recipe with a picture and simple step-by-step instructions.
Ribs and brine:
- 1300 g Thick pork rib
- 1000 ml Water cold
- 60 g Nitrite curing salt
- 20 g Smoked salt
- 2 tbsp Juniper berries
- 2 size Bay leaves
- 2 tbsp Honey
- 1,5 tsp Smoked peppers (alternatively normal)
Root vegetable:
- 200 g Carrots
- 150 g Parsley root
- 1 medium sized ball Beetroot
- 2 Shallots
- 80 ml Olive oil
- 1 tbsp Harissa powder
- 1 tbsp Berbere (African blend of spices)
- Pepper salt
Mashed potatoes:
- 600 g Peeled potatoes
- 80 g Onions
- 20 g Garlic
- 50 g Butter
- 2 tbsp Sour cream
- Pepper salt
Ribs:
- Make a brine from water, curing and smoked salt, juniper and laurel. Mix well until everything has dissolved.
- Cut the ribs into 2-bone portions and add to the brine. Cover with a plate smaller than the size of the bowl and weigh it down a little so that the ribs cannot rise and they are all well covered with the brine. Let it steep for a night and a day.
Vegetables:
- About 1 hour before the meat is in the oven, make a marinade with the oil, harissa, berbere, pepper and salt. Peel the carrots and parsley roots, cut in half lengthways and cut into thick slices. Peel the beetroot (possibly with gloves) and cut into pieces of the same size. Peel the shallots, cut in half and cut into thick slices. Put the vegetables in the marinade and let them steep until they come to the meat in the oven.
Potatoes:
- About 30 minutes before the end of the cooking time, cut the peeled potatoes into large cubes and cook them in salted water. Peel the onion and cut into very small cubes. Skin the garlic, finely chop. Steam both in the butter until translucent and brown a little. Drain and mash the cooked potatoes (do not use a hand blender). Add butter, onion and garlic mixture to the mash and mash everything well again. Small pieces of potato may still be left. Finally fold in the sour cream and season with salt and pepper and keep warm.
Preparation of meat:
- Preheat the oven to 220 ° O / bottom heat. Lift the ribs out of the brine, let them drain a little and place – with the bone side up – in a larger roaster. Put it in the middle of the oven and cook for 30 minutes. Take the roasting pan out of the oven for a moment, remove the ribs and distribute the marinated root vegetables in the roasting pan. Place the ribs – now with the bone side down – on the vegetables and brush them with the remaining marinade of the vegetables. Cook for another 30 minutes. Then mix the honey with the smoked paprika and brush the ribs with it again. Turn the oven up to 240 ° and let it caramelize for another 15 minutes.
- When serving, lift the vegetables out of the roaster, if possible without the additional fat that has escaped from the ribs.
- A pre-Christmas winter dish, which has a slight touch of the Orient ……… ;-))), ‘n Gut’n ……………
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