Gordon Ramsay
Gordon went hog hunting on the F Word and racked up another classic with this meaty treat
Serves 4
1.In a large saucepan add the water, tomato paste, onions, garlic, peppercorns, cloves and chilli. Bring to the boil and simmer rapidly for 15 minutes.
2.Add the spare ribs making sure they are covered (if not add more water) and bring back up to a gentle simmer. Simmer for approx 45 minutes, adding more water if it reduces too much. Remove the pan from the heat and allow to cool to room temperature.
3.Meanwhile place ½ pt of the liquid from the ribs in a small saucepan. Boil the liquid until reduced by half. Add the molasses, chopped onion mustard, vinegar, hot sauce, lemon and salt. Stir over the heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them.
4.Meanwhile remove the woody ends from the larger asparagus and chop into inch long pieces. Steam the asparagus over a pan of boiling water until tender – roughly five minutes for the larger spears and three minutes for the baby ones. Once cooked, immediately plunge into ice cold water
5.Cook the ribs on a barbecue or grill for approx 1-2 minutes each side until done.
©Gordon Ramsay 200[8]. All rights reserved
A selection of healthy recipes from the F Word are available in Gordon Ramsay's Healthy Appetite, published by Quadrille
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