GLAZED PORK SPARE RIBS WITH TOFFEE SWEET POTATO PUREE
Prep Time 15'
Cook Time 50'
Serves 6
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 size 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 almond
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 until 12 without feeling burning sensation) .
3. Cook for 3 to 4 hours on the bone side. Turn and cook on the other side for another 45 min- utes.
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 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 dis- solved. Finish with a little butter, salt and pepper.
9. On the griddle, place 20 cc of olive oil, the almonds and the salt. Leave them until they turn a tan color.
10. When the sweet potatoes are soft, peel them on a chopping board. Add 2 tbsp butter and make a mash.
11. Pour half of the toffee on the mash and mix.
12. For the plating: place a tablespoon of the puree, a few threads of chopped toasted almonds, and a thread of the toffee.
13. Place the pork on top and finish with a little green onion. Enjoy with a cold beer.
