Roast Belly Pork Ribs – With Barbismoked™ Tamarind and Cane Sugar Smoked Garlic
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Roast Belly Pork Ribs - With Barbismoked™ Tamarind and Cane Sugar Smoked Garlic

You Will Need:
A large slab of belly pork with the ribs. (For 4 people 6 ribs as it will shrink during cooking)
A roasting tray with a rack.
Salt to rub into the skin
Stock: beef or chicken – or red/white wine

Method

Wash and thoroughly dry the pork.
In the roasting tray add rough chopped Sage Smoked Red Onions and crushed Tamarind and Cane Sugar Smoked Garlic and enough stock or wine to keep vegetables from drying out; place the pork on the rack, rub the salt over the skin.
Place into the oven at 180c for around 3 to 3 and a half hours, make sure you check the stock tray periodically and keep the liquid level up to help keep the pork moist, and prevent the veg from burning.
Remove the roast pork and cover with honey the heat from the meat will be sufficient for the honey to run all over the pork……use the onions and garlic to flavour your gravy……
NB To get the bubble effect on the skin us your grill for the last ten minutes of cooking time.

Recipe kindly donated by Chris’ Home Kitchen


SMOKED GARLIC
SMOKED ONIONS

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