Ross presents a tart alternative to a regular rack of ribs for his Cheap and Cheerful contribution.
- 1 kg rack American-style pork ribs
- 30 ml olive oil
- 50 g brown sugar
- 100 ml tomato sauce
- 100 ml balsamic vinegar
- 2 garlic cloves
- 3 cm piece ginger, peeled
- 1 orange, zested
- black pepper, to taste
- 200 g (1 cup) black beluga lentils
- 60 ml (¼ cup) olive oil
- 60 g finely chopped French shallots
- 60 g finely chopped celery stalk
- 60 g finely chopped carrot
- 20 g ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 1 small bunch coriander, coarsely chopped
- 1 small celery heart, including leaves, chopped
- 2 tomatoes, chopped
- 1 lemon, juiced
- Good drizzle of extra virgin olive oil
- Sea salt, to taste
- Finely sliced iceberg lettuce, 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.
- Preheat the oven to 220˚C.
- For the glaze, place all the ingredients in a blender and process until smooth.
- Place the ribs in a heavy-based baking dish, pour over the glaze, turn to coat well, then stand for 15 minutes. Cover the dish tightly with foil, then roast for 1 hour or until tender. Remove the foil and reduce the heat to 180˚C, then roast for another 25 minutes, brushing with the glaze from the bottom of the pan several times during cooking. The ribs are done when they’re well glazed and a little burnt at the edges.
- Meanwhile, for the lentil salad, place the lentils in a saucepan and add enough cold water to cover well. Bring to the boil, then drain. Repeat this step 3 times, then drain well and set aside.
- Heat the olive oil in a heavy-based saucepan over medium heat. Add the shallot, celery stalk, carrot, ginger and garlic and stir for 5-6 minutes or until soft but not coloured. Add the blanched lentils and enough water to cover well. Place a piece of baking paper on top of the lentils to prevent them drying out, then simmer over medium heat for 20 minutes or until the water is absorbed and the lentils are al dente. You may need to add a little extra water during cooking if they look a little dry. Remove from the heat and allow to sit for about 10 minutes, then pour into a sieve to drain any excess liquid. Place the lentils in a large bowl and stand until cooled to room temperature.
- To serve, stir all the remaining ingredients into the lentil salad and season to taste. Cut the ribs into individual portions, then serve with the lentil salad and shredded lettuce on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.