Another Panty-Dropper recipe Gwyneth Paltrow's Goop
A divine recipe with complex layers of flavours that slowly reveal themselves like a gorgeous perfume. The bite of the lemongrass with the grease of the pork compliment each other beautifully. I used my oven, however the original recipe was written for a Slow Cooker, so you could do this before work, set the device to low and come home to dinner that’s practically made itself.
Serves 2 (for four people only double the Ribs quantity).
- 1.5 Tbs fish sauce
- 1.5 Tbs water
- 1 Tbs soy sauce
- 1 Tbs sesame oil
- 4 garlic cloves, peeled and smashed
- 9 cm piece ginger, peeled and roughly chopped
- 2 eschallots/green onions, roughly chopped
- 14 coriander stems, roughly chopped (reserve the leaves for later)
- 2 red jalapeños chillies, roughly chopped (originally said Thai Chillies but couldn’t get)
- 2 lemongrass stalks, roughly chopped
- 2 Tbs raw sugar
- 1 Tbs desiccated coconut (original asked for 3Tbs coconut sugar so I replaced with raw and some actual coconut – I’m not buying a bag for one recipe)
- 2 key limes or 1 Regular Lime, zest only (reserve the juice for later)
- 700g Pork Baby Back Ribs
- 1/4 Cup Honey
- Aluminium Foil
- Baking Paper
- Those Coriander leaves from earlier, chopped
- 2 Eschallots/Green Onions, finely sliced
- 1 Handful Toasted sesame seeds, optional
- 1/2 Head Cauliflower, grated
- 2 Key Limes or 1 Regular Lime from earlier, juice only
- 4 Springs Mint leaves, finely chopped
- 1 Handful Asparagus, woody ends removed
- Salt and Pepper to season
Preheat oven to 85 degrees C or if you oven doesn’t go this low, set the lowest temperature (185 degrees F).
Line a baking tray with Aluminium Foil.
Prepare all sauce ingredients and toss into a Blender or Food Processor and whizz until smooth. My blender actually couldn’t handle the work. I was able to get this lot to look like a fabulous laksa paste consistency only, it worked a treat. So don’t despair if you can’t get it runny as. In a bowl toss ribs with sauce to coat well. Place in the baking try and cover with foil. Braise for 7.5 hours.
Remove Ribs from oven and line up with space between on a baking paper lined tray, reserving the sauce.
Heat Oven to 230 degrees C (450 degrees F). Pour sauce into a saucepan, add the honey and cook until reduced behalf and sauce is super thick.
Baste Ribs with thickened sauce and bake for approximately ten minutes or until golden brown. Remove from oven and cut into portion sized pieces.
Plate up with your favourite vegetables or salad. Or alternatively do what I did, and make a cauliflower rice (super healthy, light and low calorie).
Season the grated cauliflower. Heat frypan to a medium temperature and squeeze lime juice into a pan. Add the cauliflower and cook until tender. Set aside.
In a bowl, cover the asparagus with boiling water and cook for a minute or so until they turn a luscious green colour (may take longer if you have thick asparagus). Don’t overcook or they’ll become limp not crunchy. Drain and dry with paper towel.
Arrange on a plate with your ribs and enjoy.
*Note I have amended a few things just because those easy replacements were already in my cupboard.