Because on the 4th of July, this seemed like a good American-style recipe to share…
Most of you know I don’t really eat meat. I used to be a strict vegetarian, then about 5 years ago I introduced fish back into my diet. About 2 years ago, when I realised I wanted to be a food photographer and recipe developer more than anything in the world, I decided that photographing and cooking it again was essential to my work and have been tasting as I cook (you can’t cook without tasting!) ever since.
But Instagram? Well, a lot of the food lovers that followed me seemed not to like meat so I’d refrain from posting.
Which was silly, because I want to be a photographer, not an Instagram star.
So when the fab team at Westfield Fountain Gate got chatting to me about their new fresh food precinct and wondered if we could work together on a meaty recipe? I was so excited to bring meat, something I do develop recipes with and cook for M very regularly, back to my feed and use it as an opportunity to practise photographing something I’ve had very little practise photographing! And I’ll admit, they’re some of my favourite photos ever (and the first client job with the new 24-70mm lens. Yahoo!)
I love this recipe because I just make the sauce in a large bowl, toss the ribs in and then take them straight into an oven tray and cook. Simple as. They do take a while to cook, though, so plan ahead as the wait is well worth it (and they are not the kind of thing you can rush).
- 2 racks (approx. 1 kg) of American Style Pork Ribs
- (which you can find at Pretty's Prime Cuts or Hillsview Gourmet Butcher at Westfield Fountain Gate)
- 2 cloves of garlic, crushed
- ¼ cup of honey, melted until runny
- 4 tbsp of worcestershire sauce
- ⅓ of a cup of sweet chilli sauce
- ¼ cup of hoi sin sauce
- 1 tsp of chilli flakes or finely chopped fresh red chilli (optional)
- Extra chilli, lemon wedges and salad greens, to serve.
- Preheat the oven to 220c (fan forced) and either line a baking tray with baking paper, or get a large disposable foil tray ready (my recommendation as good ribs means sticky parts will burn and get very stuck on your tray!).
- In a large bowl, combine the garlic, melted honey, Worcestershire sauce, sweet chilli sauce, hoi sin sauce and chilli (if using). Mix well.
- Add the rib racks to the mix, coating well (I use tongs and a spoon because I hate mess, but I can imagine others telling me I should be massaging them with my hands!).
- Once coated, spoon a little of the marinade into the bottom of your baking tray and lay the ribs flat on top. Pour over the remaining marinade.
- Cover with foil and place into your oven at 220c for 1 hour, turning the ribs over halfway.
- After the hour has passed, remove the foil and turn the oven down to 180c.
- Bake for a further 30-60 minutes or until all the juices are drying up and the pork is glossy and sticky. Be sure to turn every 10 or so minutes, basting with sauce.
- Serve immediately with a squeeze of lemon juice and some extra chilli.
That lens though..
Of course when I make something this sticky, indulgent and delicious I am always popping some greens and veggies alongside it. A simple green salad with olive oil and capers and some charred corn feature here (and pickles, because I am obsessed with pickles).
So there it is, my first meat recipe in a super long time and you know what? I am totally going to share some more!
Let me know if you try it, I’d love to see.
Happy 4th of July to all of my American friends!
This post was sponsored by Westfield Fountain Gate, but the words, recipe and thoughts are my own x
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