- 1 rack (about 700 g) American-style pork ribs (see Note), cut in half lengthwise
- 2 onions, 1 halved, 1 finely chopped
- 2 bay leaves
- 1 tbsp black peppercorns
- 4 large beetroot, trimmed
- 2 tbsp white vinegar
- 100 g salo or bacon fat, chopped
- 3 carrots, cut into julienne
- 2 celery stalks, finely chopped
- 3 large desiree potatoes, peeled, cut into 2.5 cm cubes
- 115 g white cabbage, sliced
- ¼ cup chopped dill, plus extra, to serve
- sour cream and bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place pork ribs, halved onion, bay leaves, peppercorns, 1 tsp salt and 3 litres water in saucepan over high heat. Bring to the boil, then skim any scum from the surface. Reduce heat to low, cover and cook, skimming regularly, for 1½ hours or until meat is tender. Transfer ribs to a bowl. Cool. Remove meat from bones and reserve. Strain and reserve stock.
Bring beetroot to the boil in a pan of water, then reduce heat to low and cook for 40 minutes or until tender. Drain, cool, peel, then cut into julienne. Toss with 1 tbsp vinegar. Set aside.
Place salo in a saucepan over medium heat. Cook, stirring, for 8 minutes or until mostly melted. Add carrots, celery and chopped onion. Cook, stirring, for 10 minutes or until softened. Add reserved stock, potatoes and beetroot. Bring to the boil, then reduce heat to low and cook for 10 minutes or until potatoes are tender. Stir in reserved meat and cabbage. Cook for 15 minutes or until cabbage is tender. Add the remaining 1 tbsp vinegar and dill, and season. Serve with sour cream, extra dill and bread.
• American-style ribs are back ribs from the top of the rib cage, which unlike spare ribs, contain a bone; you may need to order them for your butcher.
As seen in Feast magazine, Issue 9, pg147.
Photography by Brett Stevens.