It has been ages that I have not had pork spare ribs. Went to butcher to get it. Thinking of making it kicking ass spare ribs. This mean that it’s going to be spicy.
After I came back home, I realised that I didn’t get any vegetables to go with it. Search my fridge and found that I have leftover some stir fry kale, bacon, mushroom in apricot amaretto and kumquat sauce. For you, I have added the recipe so you can cook and try it. I just warm up and add to my pork spare ribs
Well, now I got ready cooked vegetables to go with pork spare ribs. Went to my garden to check if I do have bird eyes chilies. Yes, but not very fresh, dry up. I decided not to add it in. Instead, I double long red chili, it’s not as spicy with bird eyes chili.
Finally got what I have not had for ages. The meal is delicious and spicy ok for me but would love it a bit more spicy. Let’s cook!!!!!
2 pork spare ribs
Kick-Ass Chili Sauce
4 long red chillies
2 garlic cloves
125 ml olive oil
125 ml white vinegar
4 Tbs white sugar
½ lemon, juiced
5 Tsp chili powder
2 Tbs oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1 bunch of kale, stems removed and chopped
1 Tbs minced garlic
150 g diced bacon
2 Tbs apricot amaretto jam (bought)
5 Tbs kumquat jam ( friend made and gave me)
100 g sliced mushrooms
5 Tbs extra virgin olive oil
1 Tsp sugar
Salt and pepper to taste
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened.
Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.
Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1-1 1/2 hours, or until tender. Glaze the sauce after 30 minutes in oven. Then put back in continue to roast. Depend on the thickness of meat; might need to roast 2 hours. Check that it doesn’t burn.
Heat olive oil in a large frying pan. Add garlic cook until soft. Add kale and cook 5-7 minutes stirring frequently. Stir in bacon. Toss well.
Add mushroom, kumquat and apricot amaretto and cook for an additional 2-4 minutes, until the sauce thickens and coats the ingredients. Season with sugar and salt to taste. Taste for sweet, peppery and sour taste. Remove from the heat and serve with rice.
To assemble: Place the ribs overlapping each other than spoon the warm up vegetables on to the plate. Enjoy!!!!
Note: Reduce red chili if you can’t take extra hot spicy chili. Oven temperature may vary. You might need more or less time also depend on the thickness of meat. You might need longer time if you have more spare ribs.