Sriracha Oven Ribs

Sriracha Glazed RibsLiving in London makes BBQ-ing particularly hard. So few people have decent outdoor space, so unless you’re going to use a disposable in the park, you’re going to struggle. The fact that the weather hasn’t exactly been playing ball so far this summer hasn’t really helped that either, but hey. I’ve already posted a seriously good Veggie Pulled ‘Pork’ recipe if you’re interested in something else you can do on your stove top. I’ve been meaning to try my hand at oven BBQ for a while, but never really have the excuse. I’ve wanted to do some form of Sriracha Pork Ribs for a long while, but with about 95% of butchers near where I live not even stocking pork it can make things quite tricky too. Even the local supermarket only had some fairly poor pre-packaged ribs.

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Hope Cove – Part 2 – Pulled Pork

Well, it’s time for my second post from my trip to Devon last week. I’d intended to get this up last week but unfortunately life got in the way and I just completely ran out of time. That should mean you have a double recipe week now though.

Now, you’ve already seen my quick, if lackluster write up on arriving in Hope Cove and presenting my friend with is cake. If not, you can read that here. Day two dawned with the unexpected joy of the sun poking it’s head out. It had been overcast the day before and I’d not had high hopes for the Sunday weather. Out of nowhere the British summer decided to momentarily revive itself. I grabbed a cup of tea and headed down to sit by the sea and enjoy not being in Leeds. I was in charge of the evening’s food and had opted for a Maple and Mustard Pulled Pork. It’s perfect for a largish group and great for an occasion like this as you can just stick it in the oven and come back to it about 6-7 hours later.

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After a fairly lazy morning I took out the meat (which I’d prepared the night before) and stuck it in the oven at about 12. After this we were free to do anything until the evening. We opted to head up onto the headland and prepare an area for a campfire to have later that night, before coming back down to the flat and doing a nice afternoon session of centurion in the sunshine.

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After that came sea-kayaking, which I’d have to say, probably isn’t the best thing to do after you’ve done a full game of centurion. We capsized, but no one died so it’s fine, right?

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The evening was spent stuffing out faces with the pulled pork, which was sided by Isobel’s sweet potato wedges, homemade garlic bread and some creamed corn. After filling our bellies we headed up to the campfire spot, where we all proceeded to fall asleep next to the fire (too much food and a packed day didn’t really do much for our energy levels). All in all it was a great way to round the weekend off.

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This recipe is great because it doesn’t require a slow cooker, or for the pork to be completely submerged in liquid, which means that all you need is a standard roasting tin, rather than a slow cooker or pot. It still falls apart amazingly and the sauce it creates is beautiful.

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Hope Cove - Part 2 - Pulled Pork
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 200g sea salt
  • 300g light muscovado sugar
  • 2kg/4lb 8oz piece pork shoulder
  • 100ml maple syrup
  • 100g wholegrain mustard
  • 2 tbsp English mustard powder
Instructions
  1. Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
  2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
  3. Spoon the remaining maple mixture over the pork and roast for 1 hour more.
  4. Rest the meat for 30 minute on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

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