amateur Posted November 9, 2023 Report Share Posted November 9, 2023 (edited) Pork spare ribs, in the slow cooker overnight with finely chopped onion, garlic, ginger, mushrooms and a 1/2 packet of El Paso smoky barbecue fajita mix and a splash of water. Next day, remove the ribs, blitz the vegetables and juice and add a good glug of bourbon whiskey, maple syrup and tomato passata and reduce to half volume. Pour over the ribs, put in the airfryer at 200° and allow to char slightly. Served with rice, salad and beer. Mmm. Mmmm. Edited November 9, 2023 by amateur Ruddy predictive text Quote Link to comment Share on other sites More sharing options...
Rob85 Posted November 9, 2023 Report Share Posted November 9, 2023 I have just took a screenshot of this to hopefully give it a go, me and my brothers are rib fanatics! it looks and sounds so good it should be illegal. I suppose if some had their way it would be illegal, it is world vegan month after all 🤣 Quote Link to comment Share on other sites More sharing options...
ditchman Posted November 9, 2023 Report Share Posted November 9, 2023 yup like that Quote Link to comment Share on other sites More sharing options...
amateur Posted November 9, 2023 Author Report Share Posted November 9, 2023 (edited) 2 hours ago, Rob85 said: I have just took a screenshot of this to hopefully give it a go, me and my brothers are rib fanatics! it looks and sounds so good it should be illegal. I suppose if some had their way it would be illegal, it is world vegan month after all 🤣 I used to do a "one pot" method, whereby I formed a container out of aluminium foil to fit in a steamer above a saucepan. The day before we intended eating them, the ribs, garlic, ginger and El-Paso mix went in there and were steamed for a couple of hours. The excess juice was poured off into a small bowl and put in the fridge overnight, together with the ribs in their foil packet. The next day, I scraped the pork fat off the now jellied juice and used that to fry the finely chopped onion to light brown, added a chopped mushroom or two, a glug of bourbon, passata, maple syrup and the jellied stock, and reduced it on the hob to a nice thick sticky sauce. This is poured over the ribs, still in their aluminium pouch and put into a 200° oven for 1/2 hour to brown the ribs. With this method you only have the saucepan to wash up as the steamer just gets a rinse and the foil goes into the recycling Edited November 9, 2023 by amateur Quote Link to comment Share on other sites More sharing options...
welsh1 Posted November 9, 2023 Report Share Posted November 9, 2023 That sounds and looks great. Quote Link to comment Share on other sites More sharing options...
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