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Monday, October 19, 2009

~~~PORK RIBS glazed by A HONEY-WINE GLAZE SAUCE~~~




PORK RIBS GLAZED WITH HONEY-WINE GLAZE THAT PERFECTLY COMBINE WITH THIS SWEETISH & SOUR PAN ROASTED PORK RIBS!








Not everybody at my home eat pork but goan sausages is surely an execption to that. The other day with our meat supply came a packet of pork ribs,along with a request to make some.Well got thinkin &my thought process began


 
 



I'd never personally prepared pork ribs but with my limited knowledge got around a pound marinating in a glazed sauce with honey & wine. Marinated 24 hours in advance. They were delicious & am sure u can try this for any meats or ribs but decrease the amount accordingly.





MARINATE AROUND A POUND OF RIBS IN THE FOLLOWING:-


~~~1 Tbh freshly lightly pounded whole white & black pepper
~~~1 tbh freshly pounded garlic& a whole red chilli cut into bits
~~~1 tbh soy sauce
~~~1 tbh wine(red)
~~~1 tsp of mild garlic pepper tabasco sauce(optional)
~~~splash of lime/vinegar
                                        


FIrst rub in the pepper & garlic well on to the ribs. Next mix the rest & toss well in a shallow glass dish to coat all.



Now drizzle a good 2 tbh honey all over ,cover with cling wrap & refrigerate.


~~~Now all u need to get done is heat little olive (pomace for this) place the ribs in hot oil to brown them well.




(i caramalised a little sugar here but then our palatte is very much on the sweeter side so if u love spicy leave this out & add some extra chilly here or loads of pepper for a peppery sauce)


Place a plate over them with weight on & cover pan.Let it cook on a slow fire,incase its drying tip in some water.
Turn sides & repeat.I took around 14 mins each side.



Now pour the marinade in. SImmer on low fir to reduce sauce.Season to ur palatte. thats it.ur done.

 
 
 

Served creamy mashed potatoes with capsicum on the sides & that's a real quick but very filling,all in all hearty dinner, for a few of us.
 

Oh yes my little bro wen along with dad to pick more than just a few lemony limes ,from the local market...yeah all on high demand for a bigggeeerrr quantity of 'lemon curd'


i didn begin with a name to the recipe in mind,well wen on with the flow & what i had after plating was just that, Honey glazed pork ribs or is it pork ribs with a honey wine sauce....to me it's both of a glaze & sauce with the honey & wine coming thru deliciously...oh yeah when i find a litle jar of hungarian paprika...will have a generous sprinkling




the pics did take awhile but the phone camera i use to shoot doesnt co-opererate too well after sunset so maybe ,when i  cook this up again will do it for lunch ,and ,viola...better pics



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