GLAZED PORK SPARE RIBS WITH TOFFEE SWEET POTATO PUREE

GLAZED PORK SPARE RIBS WITH TOFFEE SWEET POTATO PUREE

3/5

50 minutes

3-4 hours

6-8

Glazed Pork Spare Ribs with Toffee Sweet Potato Purée is a celebration of smoke, sweetness, and soul-warming comfort. These slow-grilled ribs are basted with a rich stout beer glaze, giving them a sticky, smoky exterior that melts into tender meat. Paired with velvety sweet potato purée enriched with butter and homemade toffee, this dish strikes the perfect balance between savoury depth and caramelised luxury. Finished with toasted almonds and a touch of green onion, it’s built to impress both rustic appetites and gourmet palates. Read the full recipe to create this smoky-sweet showstopper.

INGREDIENTS

FOR THE SPARE RIBS:
3.5 kg of pork ribs
20 grs of coarse salt
black pepper
2 tbsp cinnamon

FOR THE BASTE: 
1 tbsp salt
1/2 cup of rum
3 tbsp brown sugar 
1 tbsp honey
250cc of black beer

FOR THE PUREE:
8 medium-sized sweet potatoes 
80 grs butter
5 springs of fresh oregano
salt and pepper to taste
300 grs of sugar 
2500 cc of cream 
100 grs of almonds 
1 scallion

PREPARATION

  1. First, season the pork ribs with salt and pepper. Place them on the clamp grill and secure them tightly.
  2. Install the clamp grill on the BBQ02 grill model. Regulate the heat level with the wheel, as we are looking for a slow heat (test by placing the hand close to the grill, and count to 12 without feeling a burning sensation).
  3. Cook for 3 to 4 hours on the bone side. Turn and cook on the other side for another 45 minutes.
  4. In a bowl, place the sugar, honey, mustard, pepper to taste and stout beer. Stir until everything is dissolved with this preparation. Then, brush the pork with it every 10-15 minutes.
  5. Place the sweet potatoes one by one on an aluminium foil. Add 10 grs butter, a spring of oregano, thyme, salt, pepper, and olive oil. Close the paper and place the sweet potatoes on the grill for about 40 minutes.
  6. In a saucepan, place the sugar and put it on the grill. When it turns golden, add the 250 ml of whipping cream and beat to dissolve. Return to the heat for a few minutes until it is well dissolved. Finish with a little butter, salt and pepper.
  7. On the griddle, place 20 cc of olive oil, the almonds and the salt. Leave them until they turn a tan colour.
  8. When the sweet potatoes are soft, peel them on a chopping board. Add 2 tbsp butter and make a mash.
  9. Pour half of the toffee on the mash and mix.
  10. For the plating: place a tablespoon of the puree, a few threads of chopped toasted almonds, and a thread of the toffee.
  11. Place the pork on top and finish with a little green onion. Enjoy with a cold beer.

🔥 Craving fall-off-the-bone ribs with a sweet twist? Watch now and master these Glazed Pork Spare Ribs with Toffee Sweet Potato Purée. Your grill deserves this! 🍖✨

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