Bistro des Z'Artes

 4 servings

Ingredients

3kg pork ribs (entrecosto)

250ml Maple syrup

4 cloves Garlic

100ml Vinegar

100ml White wine

3 pce Star anise

Salt & pepper to taste

Method

1.       Blend the garlic, vinegar, star anise & white wine.

2.       Cut the pork ribs into the sizes you would like to finish (I cut them after cooking, but you will need a big pot to do this)

3.       Rub the marinade all over the pork & leave for up to 3 days in the fridge

4.       Remove from the fridge & mix in the maple syrup

5.       Place in a freezer bag or 2 with the marinade & remove all the air possible.

6.       Tie the top of the bag well & place in a pot of cold water with a plate in the bottom.

7.       Bring this up to a simmer & turn down to just below a boil about 80C. A digital thermometer can help here, but is not necessary.

8.       Leave this to cook for 4 hours.

9.       Cool the pork in the liquid. Then open the bags carefully in a tray (keeping all the juice)

10.   Place the ribs on a roasting tray &  season with salt & pepper

11.   Bring the juices to a boil in a pot & reduce down until they become sticky & concentrated (be very careful  the difference between concentrated & burnt does not take  too much time)

12.   Put in a very hot oven (220C) until crispy, basting frequently with the reduced juices.

13.   Serve on large plates with finger bowls of hot water & lemon slices.

Note

Get your butcher to cut up the ribs for you

The idea of the plate in the bottom of the pot is that when the water boils the plate will rattle & you turn down the temperature, also there is no direct heat between the bottom of the pot & the plastic bag which could melt the plastic

The longer you cook this & the more patient you are with the temperature, the better the result will be. This can be cooked up to 3 days in advance & finished in the oven on the day.

Bom Apetite