Indonesian Pork Ribs
Summer has finally established itself so it’s time to break out the bar-b-que/grill. Now I know some of you get the horrors when it comes to cooking over a naked flame, but worry not. Here’s the trick, do NOT leave it’s side. Whoever is doing the grilling must commit. So grab a drink and stay put.
Keep the temperature on medium and grill away, flipping often. When you think it’s done, move it up to the higher bit. If the whole grill takes on a life of it’s own through a manifestation of hell, i.e. goes up in flames due to drippy fat, stand back a bit and throw a little beer at it. Be careful as it can spit or put out the burners. Re-ignite if necessary and carry on as if you know exactly what you are doing. Believe me it works and doubles as extra moisture for the food.
The big decision is what to cook. Don’t go mad and do seventeen different things. If you do the poor sucker doing the cooking will be at it all evening. Pick a theme and stick to it. One of the best and easiest is several different types of gourmet sausages (Gubbeen and Caherbeg in Ireland) served with a gorgeous gratin of potatoes with Cashel Blue or Roquefort cheese and a big green salad. But if you want to go a little crazy, try ribs. Very quick to cook as you start them in the oven. Here is the most delicious recipe for pork ribs.
Indonesian Marinade for Pork Ribs
What you need:
4 cloves of garlic minced
1 inch of ginger peeled and minced
1/4 cup peanut butter
1/4 cup dry sherry (Marsala, brandy or white wine will also work)
1/4 cup of orange flavour liqueur (or use juice and zest of one orange and double up on the sherry)
1 medium onion finely chopped
1/2 cup soy sauce
3 tablespoons hot salsa (yep, from a jar!)
3 teaspoons lemon juice (nope, not from a bottle…..squeezed from a real lemon)
What you do:
Combine the lot and marinate the ribs in it for at least three hours, overnight is best. Cover with foil and cook in 160-180 degree oven for 45-50 minutes then grill to perfection as described above. Eat and enjoy.