Tamarind-Baked Back Ribs With Stuffed Baked Onions

Name: Tamarind-Baked Back Ribs With Stuffed Baked Onions
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1-2 pork back rib backs, about 1.5-2kg; 110g/4oz tamarind paste; 110g/4oz pomegranate molasses; 6 garlic cloves, peeled and crushed; 60g/2¼ oz root ginger, peeled and grated; ½ tbsp ground cumin; 4 medium sized red onions, peeled; a good knob of butter; 75g/3oz fatty minced pork; salt and freshly ground black pepper; 2 tsp ground cumin; 125ml/4 ½ floz water; 30g/1¼ oz fresh white breadcrumbs; 2 tbsp chopped parsley; a little vegetable or corn oil, for brushing

2 hours
medium
4

Recipe by

Saturday Kitchen

Ingredients

1-2 pork back rib backs, about 1.5-2kg
110g/4oz tamarind paste
110g/4oz pomegranate molasses
6 garlic cloves, peeled and crushed
60g/2¼ oz root ginger, peeled and grated
½ tbsp ground cumin
4 medium sized red onions, peeled
a good knob of butter
75g/3oz fatty minced pork
salt and freshly ground black pepper
2 tsp ground cumin
125ml/4 ½ floz water
30g/1¼ oz fresh white breadcrumbs
2 tbsp chopped parsley
a little vegetable or corn oil, for brushing

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Introduction

Well known for his commitment to seasonal British food as shown in his cookery books and restaurants, Mark Hix made his name as Chef Director at Caprice Holdings, and opened his first restaurant in 2008. He is one of the UK’s most knowledgeable individuals concerning food providence.

Method

Method for ribs

Smear the ribs with the marinade ingredients in a stainless-steel or non-reactive bowl. Cover with cling film and leave to marinate in the fridge for at least 24 hours (the longer the better)
Preheat the oven to 190°C/ 375°F/ Gas mark 5. Transfer the marinated ribs to a baking or roasting tin and cook for 30 mins, basting as they are cooking.
Turn the oven down to 160°C/gas mark 3, cover the tray and continue cooking and basting for another hour, then remove the foil and cook, basting, for a further 30-45 minutes.
Remove the ribs from the oven and serve whole or cut into sections.

Method for stuffed onions

Preheat the oven to 200°C/ 400°F/ gas mark 6.
Wrap the onions in foil, stand them on a baking tray and cook for about 45-50 minutes, or until they are fairly soft. Remove from the oven, take off the foil and leave to cool a little.
Meantime, prepare the stuffing. Melt the butter in a frying pan. Season the pork with salt, pepper and ground cumin, add to the pan and fry over a medium heat for a few minutes, stirring, until lightly coloured. Add the water and simmer gently for about 10 minutes or until the water has evaporated. Transfer to a bowl and leave to cool.
Once the onions are cool enough to handle, chop about 1cm off the tops each, then carefully remove the skins, keeping the onions intact. Scoop out the centre of each onion with a spoon, leaving a couple of layers of flesh to hold them together. Reserve both the onion tops and scooped flesh.
Finely chopped the scooped onion flesh and mix it together with the pork, breadcrumbs and parsley. Season to taste. Spoon the filling into the onions and replace the tops. Place on a baking tray, brush with oil and bake for about 15-20 minutes, until the onions are lightly coloured and the filling is hot.