Recipe by Donna Hay
Ingredients
- 1 brown onion, quartered
- 1 clove garlic, halved
- 6 stalks curly parsley
- 1 lemon, quartered
- 1 small bunch lemon thyme
- 2 tbsp green peppercorns
- 2 cups dry white wine
- 2 tbsp table salt
- 2 litres water
- 2kg american style pork ribs
- vincotto for drizzling
- dill pickles, to serve
Salsa Verde
I added to this salsa Verde, 4 anchovies, basil as had heaps in my garden and mint .so ended up doubling the recipe .
- 1 cup curly parsley leaves, finely chopped
- 2 tbsp capers, rinsed and finely chopped
- 1 tbsp finely grated lemon rind
- 1 tbsp lemon juice
- 1 tbsp green peppercorns, finely chopped
- 1/3 cup extra virgin olive oil
Method
- Place the onion, garlic, parsley, lemon, lemon thyme, peppercorns, wine, salt and water in a large saucepan over high heat and bring to the boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
- Carefully remove the ribs from the cooking liquid and place in a large deep-sided tray. Pour over half the cooking liquid, cover with plastic wrap and refrigerate for 30 minutes until cool, or overnight. Discard the remaining cooking liquid. ( I was a bit pushed for time and just rested them in the sauce for 30 minutes off the heat )
- To make the salsa verde, place the parsley, capers, lemon rind and juice, peppercorns and oil, in a bowl and mix to combine. Set aside.
- Preheat the oven to 220 degrees. Place the ribs on wire racks set over 2 baking trays lined with non-stick baking paper. Brush with oil and roast for 20 minutes or until golden.
- I heated the BBQ placed the ribs on the grill fro 15 minutes , careful not to burn them the Bbq created a lovely flavour to them
- Drizzle with salsa verde and vincotto and serve with dill pickles.
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