Recipe 1: Rock'N'Roll Ribs for Metallica

Rock'N'Roll RIbs

The Recipe

24 hour pork ribs, blood orange, chilli and spiced rum glaze, charred broccoli, kale slaw

Recipe by Rockpool Chef Simon Mitchell (@faceplantfood)

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Serves 4

Warning – start the day before you want to eat!

TIP – if you don’t have a sous vide setup, you can cook these ribs in a slow cooker or the oven, but you’ll need to reduce the cooking time to around 8 hours In a slow cooker (or follow the slow cooker’s guidelines) and 4 hours for the oven, since the process is more intense using these methods. You’ll also need to use the glaze as a sauce to cook the ribs, otherwise the oven/slow – cooker will dry the ribs out…

Ingredients:

1.6 kg pork ribs (if in doubt get more)

Dry Rub:

½ tsp Cayenne powder
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Cinnamon
4 tbsp Brown Sugar
2 tsp Smoked Paprika
2 tsp Black pepper
2 tsp Sea Salt
1 tsp Mustard Powder

Rib Glaze:

4 x Blood Oranges (or regular) – zest & juice
200ml Dark spiced rum
A handful of dried chillies of your choice – de seeded and toasted
1 x white onion – finely diced
1 x big squeeze tomato purée
500 ml chicken stock
1 tbsp dark muscovado sugar
1 tbsp maple syrup
1 tsp ground cumin
1 tsp oregano
1 tsp cinnamon
1 x fresh red chilli
Half a bunch of chives
Pinch of Salt and Pepper

Broccoli:

1 head of broccoli – cut into steaks
A sprinkle of chilli flakes
1 head of smoked garlic
Pinch of Salt and Pepper

Kale Slaw:

1 x head of pomegranate – de-seeded
1 bunch of kale – finely shredded
4 x carrots
½ a small head of white or red cabbage

Slaw Dressing:

A handful of soaked cashew nuts (1 hour in tepid water)
1 clove garlic
1 lime – juice & zest
Handful of spinach
Handful of parsley (stems and all)
Handful of coriander (stems and all)
Pinch of Salt and Pepper
Water to loosen
Olive Oil to loosen

Method:

Prepare the pork rub by mixing all the dry ingredients in a bowl.
Rub all over the ribs like you mean it.
Set up your sous vide set up / water bath to 65 degrees C.
Bag up those pork ribs, seal and place in the water bath for 24 hours
Make the rib glaze – sauté the onion, tomato purée & garlic in a heavy based pan on a medium heat for 10 minutes, then deglaze with the dark rum.
Add the orange juice & zest, the dried chillies, the chicken stock, maple syrup, muscovado sugar, cumin, oregano, cinnamon, salt & pepper, and then reduce, down to half. Taste and adjust the seasoning & reserve this glaze for later.
The next day, prepare the slaw by combining the ingredients and blending the dressing. Incorporate as much or as little dressing into the slaw as you need and reserve the rest for another time.
After 24 hours the ribs will be perfectly cooked – all that is left to do is to roast them in the oven with the glaze to wake them up and brown them. At this point, turn up the flavour of your glaze by adding the rib juice from your sous vide bag (passing through a sieve).
Glaze the ribs (reserving some for the table) and whack them in the oven at 180 degrees C for 10 minutes, then re-baste, then back in the oven for another 10 minutes - while this is happening, take a griddle pan over a high heat, and sear the broccoli on each side for a few minutes, brushing with the smoked garlic, oil & sprinkling with the salt, pepper & chilli flakes.
Finely chop the chives and fresh chilli and add to the remaining glaze for people to add at the table & plate the ribs on to a board. Place the slaw into a bowl, the broccoli on to a platter & garnish with lime wedges & fresh herbs for all to seek and destroy.

Studio Kitchen

Watch Rockpool's Rock'N'Roll Ribs come to live in episode 1 of Studio Kitchen, hosted by Rockpool's chef for Metallica, Simon Mitchell (@faceplantfood). Studio Kitchen is a brand new series of cookery lessons by our awesome touring chefs. Watch mouthwatering dishes come together with stories from the road.

Watch Studio Kitchen: Episode 1.