Travers rôti, ail grillé (roast spare ribs with toasted garlic)


You'll need

1.25 kg pork ribs 8 garlic cloves, finely chopped 2 golden shallots, finely chopped 100 gm peanuts, coarsely chopped 1 bunch coriander, finely chopped 80 gm tomato sauce 150 ml soy sauce 100 ml olive oil 3 onions, halved 2 leeks, white part only, halved 1 celery stalk, halved 1 bouquet garni (see note)

Method

  • 01
  • Preheat oven to 180C. Combine the garlic, shallot, peanut and coriander with the tomato sauce, soy sauce and olive oil and mix well into a marinade. Season to taste.
  • 02
  • Put the onion, leek and celery into a large saucepan of water and allow to simmer over low heat. Add the bouquet garni, then immerse the ribs and simmer for 30 minutes over medium-low heat, skimming regularly.
  • 03
  • Transfer ribs to a flameproof roasting pan (discard cooking liquid and vegetables). Cover with the marinade so they are well coated, then roast in the oven for about 20-30 minutes, making sure the meat is well basted with the marinade. The ribs should have a glazed appearance and the meat should come away from the bones.
Note To make bouquet garni, tie 3 sprigs of flat-leaf parsley, 6 sprigs fresh thyme and 3 fresh bay leaves together with kitchen string.

This recipe is from the July 2010 issue of Australian Gourmet Traveller. Reprinted from Rôtis ($49.95, hbk) by Stéphane Reynaud. Copyright © 2009. Published by Murdoch Books. Reynaud's recipes have been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied Provençal rosé.

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