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Salt and pepper pork ribs with salsa verde

Name: Salt and pepper pork ribs with salsa verde recipe
Yield: 4
Ingredients: 2 tsp coriander seeds; 2 star anise; 4 juniper berries; 200g Dijon mustard; 120g honey; 1.5kg American-style pork ribs, cut into 4-5 rib joints; Vegetable oil, to deep-fry; Lemon wedges, to serve; 50g plain flour; 40.00 ml rice flour; 40.00 ml cornflour; 50.00 ml coarsely ground Sichuan pepper; 20.00 ml coarsely ground black pepper; 187.50 ml roughly chopped flat-leaf parsley (you’ll need 1 bunch); 187.50 ml coriander leaves (1 bunch); 1/2 bunch long green shallots, green part only, thinly sliced (see notes); 40.00 ml capers in vinegar (or in brine), roughly chopped; 1 garlic clove, crushed; 50.00 ml extra virgin olive oil; 30.00 ml red wine vinegar; Finely grated zest of 2 lemons

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by Tom Tilbury

CHEF

Oct 02, 2024

Chef, Tom Tilbury transforms the classic pork ribs recipe in this vibrant new take. Expect bright, delicious flavours in a sweet and earthy marinade of juniper berries, star anise and coriander seeds with a good drizzle of honey, as well as a salt and pepper rub paired with a fresh salsa verde on the side. Perfect for weekend entertaining, this pork ribs recipe is sure to become a long-lunch staple.

Recipe note: Begin this recipe a day ahead.

This recipe is by Tom Tilbury

2 tsp coriander seeds
2 star anise
4 juniper berries
200g Dijon mustard
1/3 cup (120g) runny honey
1.5kg American-style pork ribs, cut into 4-5 rib joints
Vegetable oil, to deep-fry
Lemon wedges, to serve

Salt and pepper flour

1/3 cup (50g) plain flour
2 tbs rice flour
2 tbs cornflour
2 1/2 tbs coarsely ground Sichuan pepper
1 tbs coarsely ground black pepper

Salsa verde

3/4 cup roughly chopped flat-leaf parsley (1 bunch)
3/4 cup coriander leaves (1 bunch)
1/2 bunch long green shallots, green part only, thinly sliced (see notes)
2 tbs capers in vinegar (or in brine), roughly chopped
1 garlic clove, crushed
2 1/2 tbs extra virgin olive oil
1 1/2 tbs red wine vinegar
Finely grated zest of 2 lemons

Method

1.

Grind spices to a coarse powder using a mortar and pestle or small spice grinder. Place in a large bowl with mustard, honey and 1 1/2 tsp coarsely ground black pepper. Stir to combine, add pork and turn to coat. Refrigerate, covered, overnight.
2.

Preheat oven to 160°C/140°C fan-forced. Place ribs on a large baking tray and pour over the marinade. Cover with baking paper and seal airtight with foil. Roast for 1 hour, or until ribs are tender but not falling apart. Transfer to a board and pat dry with paper towel. Set aside to cool to room temperature.
3.

For the salt & pepper flour, mix all ingredients in a shallow dish.
4.

For the salsa verde, combine all ingredients in a small food processor. Pulse until the texture of a rough salsa. Season.
5.

Heat 5cm vegetable oil in a wok to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Toss ribs in salt & pepper flour, then fry, in batches, for 1 minute 30 seconds-2 minutes until golden. Drain on paper towel. Serve ribs with salsa verde and lemon wedges alongside.