Thursday, 11 October 2012

Matt Moran's Asian Ribs: One for the boys

As you can imagine, MasterChef is always pretty popular in my house. Assuming we were home, my flatmate Ange and I were pretty glued to the TV when it was on. If we weren't, we could often be found watching the Sunday morning catch-up (maybe slightly hungover). I think I even got a few strange looks from one of the creatives at work when I was clearly frustrated at having to work late on the nights of the second last and last nights of MasterChef. Luckily (for a lot of people) I did make it home in time to see most of the last episode.

One of the episodes that I distinctly remember Ange and I drooling over more than usual was the ep where they made ribs in the master class. In fact, I think if it had have been smell-a-vision, we make have actually licked the screen.
Since then, I've been waiting for the perfect opportunity to make one of the rib recipes. So when one of the girls organised a BBQ the other week, it was the perfect time to try out Matt Morans Asian Ribs. It slow cooked, so I new it would be nice and tender (I think I may be getting a little too obsessed with slow cooked food), and has beautiful asian flavours. It's quite a fatty dish, so I'm not sure I'd serve it as the main protein in a dish, but certainly delicious as a teaser or accompanied with some other meat.

Quick tip: you need to marinate this recipe for at least an hour, so make sure you make the time for it.

1kg of lamb breast riblets, cut into single ribs (this was about 14 riblets for me)
2 tbsp brown sugar + 1 tbsp for the dipping sauce
2 tbsp soy sauce + 1 tbsp for the dipping sauce
2 tbsp fish sauce + 1 1/2 for the dipping sauce
2 tbsp peanut oil
2 tbsp tamarind paste
2 tsp sambal oelek
1 tsp ground coriander
2 small garlic cloves + 1 more for the dipping sauce + 1 extra lime to serve
2 tsp finely grated fresh ginger
1 tsp sea salt flakes
2 spring onions
2 tbsp lime juice + 2 - 3 more for the dipping sauce
1 tbsp rice wine vinegar
1 long red chilli
Olive oil for serving

Start by making the marinade, which is super simple. Peel and roughly chop the two garlic cloves and the 2 spring onions. Combine the garlic cloves, spring onions, 2 tbsp brown sugar, 2 tbsl soy sauce, 2 tbsp fish sauce, 2 tbsp peanut oil, 2 tbsp tamarind paste, 2 tbsp sambal oelek, 1 tsp ground coriander, 2 tsp fresh ginger, 1 tsp sea salt flakes and 2 tbsp lime juice in the chopper attachment of a stick blender.
If you don't have that attachment, just anything that will chop and blend the ingredients really well.
Coat your ribs in the marinade and refrigerate for an hour, or overnight. I left mine overnight, just to make sure those amazing flavours soaked in nicely. I ended up marinating them in the tray that I was baking them in. It meant one less dish to wash up, but also because it was flat, the marinade was pretty evenly spread across all the ribs, rather than just falling to the bottle of a boat and only soaking into the bottom ribs.
When you're ready to start cooking, heat the oven up to 160 degrees celsius. Put the ribs onto a rack over an oven tray, and put aside all the left over marinade. Bake the ribs for 1 1/2hrs, basting them with the marinade once during cooking.
After you've basted the ribs, put the rest of the marinade into a pan and bring it to the boil and make sure it cooks well as it's had raw meat sitting in it.

Now, time to make the dipping sauce. Start by either chopping really finely or crushing the 1 small clove of garlic. Then deseed and finely chop the 1 long red chilli. Next combine the garlic, chilli, 1 tbsp of brown sugar, 1 tbsp soy sauce, 1 1/2 tbsp fish sauce, 1 tbsp rice wine vinegar and 2 - 3 tbsp fresh lime juice in a bowl or jar. Mix it well until the sugar dissolves.
When the ribs have cooked for 1 1/2hrs, remove them from the oven and brush with the hot marinade, and drizzle with a little olive oil. Serve with wedges or lime and the dipping sauce on the side. Don't forget to have plenty of serviettes on hand, as this isn't one to eat with a knife and fork...

1 comment:

  1. Oh my god, I will have to make this for The Beard. He will die of the deliciousness!