Name: Travers rôti, ail grillé (roast spare ribs with toasted garlic)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 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)

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

Australian Gourmet Traveller recipe for travers rôti, ail grillé (roast spare ribs with toasted garlic) by Stéphane Reynaud.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

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

Main

1.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.

2.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.

3.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.
Drink Suggestion: Full-bodied Provençal rosé. Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.