Pork Spareribs with Mashed Potatoes
- 1/4 cup oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, smashed
- 1 green bell pepper, finely diced
- 1 1/2 tablespoons brown sugar
- 1 lemon, zested and juiced
- 1/2 cup tomato ketchup
- 1/2 cup malt vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon dried tarragon
- 4 (14-ounce) pork spareribs, punctured with a knife
- Salt, to taste
- Black pepper, to taste
- Mashed Potatoes, recipe follows
- Mashed potatoes:
- 2 pounds large potatoes
- Salt, to coat and more to season
- Clarified butter
- 3 ounces bacon, finely chopped
- 2 tablespoons butter
- Pepper, to taste
- Nutmeg, to taste
- 1/2 lemon, juiced
- 1 egg white, stiffly beaten*
Preheat oven to 350 degrees F. Heat oil in saucepan and add onion, garlic, and green pepper. Cook for 2 minutes. Stir in brown sugar; when dissolved, add lemon zest and juice, ketchup, vinegar, Worcestershire sauce, cayenne, and tarragon. Reduce heat and simmer 5 minutes.
Place rack in roasting pan and brush with oil. Place ribs on rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.
Remove and section ribs. Serve sticking out of mashed potatoes, to resemble a hedgehog.Mashed potatoes:
Preheat oven to 350 degrees F. Slice off ends of potatoes. Coat each potato in salt and bake for 1 1/2 hours.
Remove potato from skins and place in a bowl. Heat a little clarified butter in pan. Add bacon and fry until crisp. Remove bacon with slotted spoon and add to potato. Mash in butter, and season with salt, pepper, nutmeg, and juice. Add egg white and whisk until smooth. Serve in a mound, speared by ribs.
Yield: 4 servings
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Graham Kerr