Pork

Palisa Anderson's smoky chilli sloe gin glazed pork ribs

Name: Smoky chilli sloe gin glazed pork ribs recipe
Yield: 6
Ingredients: 3kg pork ribs with skin on, skin scored and French-trimmed; 500.00ml pork; Extra virgin olive oil, for brushing; Fresh herbs and edible flowers (such as marigold, flat-leaf parsley, coriander, mint and fennel fronds), to serve; 60ml olive oil; 60g garlic cloves (1-2 bulbs), chopped; 3 small onions, thickly sliced; 100g salted cultured butter; 5 dried, toasted large chillies, broken; 100g jam; 180ml passata; 60ml cherry; 60ml cider vinegar; 125ml gin

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P56 Smoky chilli sloe gin glazed pork ribs

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by Palisa Anderson

PALISA ANDERSON, RESTAURANTEUR

Mar 21, 2023

"It’s the most important thing, truly understanding where your food comes from.” Palisa shares her pork ribs recipe, made using local Tassie produce.

3kg pork ribs with skin on, skin scored and French-trimmed
1 cup (250ml) pork or good-quality chicken stock
Extra virgin olive oil, for brushing
Fresh herbs and edible flowers (such as marigold, flat-leaf parsley, coriander, mint and fennel fronds), to serve

Chilli sloe gin glaze

1/4 cup (60ml) extra virgin olive oil
60g garlic cloves (1-2 bulbs), chopped
3 small onions, thickly sliced
100g salted cultured butter
5 dried, toasted large chillies, broken
1/3 cup (100g) raspberry or blackberry jam (we used Christmas Hills Raspberry Farm)
3/4 cup (180ml) passata
1/4 cup (60ml) cherry vinegar (we used Spreyton Cider Co., substitute good-quality red wine vinegar)
1/4 cup (60ml) apple cider vinegar
1/2 cup (125ml) sloe gin (we used Western Tiers Distillery)
1 cup (250ml) pork or good quality chicken stock

Method

1.

Preheat oven to 170°C/150°C fan-forced. Season ribs well on both sides with salt flakes and freshly ground black pepper. Divide ribs and stock among 2 large baking pans, so the ribs sit in a single layer, placing ribs skin-side down. Cover tightly with 2 layers of foil. Bake for 2 hours or until meat falls easily away from the bone.
2.

Meanwhile, for the chilli sloe gin glaze, heat oil in a medium saucepan over medium heat. Add garlic and onion and cook, stirring occasionally, for 5 minutes. When it starts to look like the onions have absorbed all the oil, add butter and saute for a further 20-25 minutes until caramelised down as much as possible. Add remaining glaze ingredients and 1 tbs salt flakes and cook, stirring occasionally, for 15-20 minutes until liquid has reduced by half. Cool in pan, then blend with a stick mixer until smooth.
3.

Heat oven grill to high. Transfer ribs to 2 large baking trays. Brush with oil. Grill, brushing with glaze every couple of minutes for 10 minutes until it’s well glazed, with a caramelised crust on top.
4.

Sprinkle the smoky glazed pork ribs generously with edible flowers and herbs and serve with the remaining chilli sloe gin glaze alongside.