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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Greenlands Cafe and Restaurant pork spare ribs
2 racks pork ribs
salt and pepper
3 Tbsp crushed garlic
2 Tbsp crushed ginger
1 cup of dark soy sauce
3 Tbsp tomato paste
2 Tbsp brown sugar
2 Tbsp malt vinegar
3 tsp mild smoked paprika
2 tsp mustard powder
2 tsp Worcestershire sauce
pinch chilli flakes
30ml Kentucky bourbon whiskey
½ cup of Monteith's Crushed Apple Cider
Heat the oven to 160degC on bake.
Heat a large fry pan over a high heat. Brush each pork rib rack with oil and season with salt and pepper and cut in half so they fit in the pan.
Sear in batches, meaty side down, in the pan until nicely browned. Transfer to a large roasting tray.
Put all marinade ingredients in a bowl with 1 cup of water and mix well. Pour over the seared ribs.
Cover the tray with aluminum foil and bake in the oven for 2½ hours until the meat falls off the bone.
Remove from oven and allow to cool before separating the ribs. Sieve the sauce and simmer until it is thick enough to make a syrupy sauce.
Serve half a rack of ribs topped with sauce on fries and with a fresh salad.
Recipe requested by Robin Fitzpatrick, of Dunedin.
Recipe provided by Dishna Dissanayake, Greenlands Cafe and Restaurant.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.