Bourbon-Glazed Pork Spareribs with Smoked Corn Salad
First rub the spare ribs with salt and set aside for an hour, then rinse and dry. Onions, garlic and ginger and spices to be chopped up and put into a solution of chicken stock, rice wine, rice vinegar and spices. The ribs are then added and simmered for an hour. So far, so good.
Now for the fancy bit. Remove the corn husks and place in a saucepan. Put on the heat until the husks start to steam. Place the corn cobs into a steamer and place on top. Lid on and smoke for about 5 minutes. Remove from the heat and leave for another five minutes. I reckon that was a bit too long, for my taste at least.
While waiting, make the dressing for the salad - Oil, maple syrup and lime juice.
When cool, slice the kernels from the cob.
Now to make the glaze - More shallots, maple syrup, lemon juice, tomato sauce, rice vinegar, Szechuan peppercorns, chili and of course the bourbon. After the pork ribs had been simmered for an hour, they were removed, the stock strained and then reduced in quantity but more concentrated in flavour. Some of that is then added to the glaze solution, all simmered up and then the ribs get added. I found the ribs had been cooked so much they were incredibly tender but almost falling off the bone.
Finally, the greens for the salad are prepared and the corn kernels and dressing added. Interesting but not sure smoking the corn salad was worth the extra trouble.
Now for the fancy bit. Remove the corn husks and place in a saucepan. Put on the heat until the husks start to steam. Place the corn cobs into a steamer and place on top. Lid on and smoke for about 5 minutes. Remove from the heat and leave for another five minutes. I reckon that was a bit too long, for my taste at least.
While waiting, make the dressing for the salad - Oil, maple syrup and lime juice.
When cool, slice the kernels from the cob.
Now to make the glaze - More shallots, maple syrup, lemon juice, tomato sauce, rice vinegar, Szechuan peppercorns, chili and of course the bourbon. After the pork ribs had been simmered for an hour, they were removed, the stock strained and then reduced in quantity but more concentrated in flavour. Some of that is then added to the glaze solution, all simmered up and then the ribs get added. I found the ribs had been cooked so much they were incredibly tender but almost falling off the bone.
Finally, the greens for the salad are prepared and the corn kernels and dressing added. Interesting but not sure smoking the corn salad was worth the extra trouble.
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