Sick of turkey dinners already but not quite ready to throw in the towel, shout "BAH HUMBUG" and give up on Christmas altogether? Why not try this Christmas twist on a classic rack of pork spare ribs to tantalise your taste buds. Guaranteed to stop you turning into the Grinch.
Have I got your attention now?
CHRIMBO RIBS - PORK SPARE RIBS WITH A CRANBERRY MUSTARD GLAZE
- 1 rack of pork spare ribs see below link to the Meat Man website
- 2 tbsp Jack's Meat Dust
- 1 tsp Cherry Smoked Salt
- 1 tbsp cranberry Sauce See our notes below for the link to a homemade version
- 1 tsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp dijon mustard
Pre heat the oven to 135C. Prepare the ribs by removing the membrane from the rack.
Coat both sides of the meat with Jack's Meat Dust and the Cherry smoked salt. Ensure you cover the meat all over.
Place the rack on a baking tray and cover with foil. Get them in the oven and slow cook for two and a half hours to get the meat nice and tender.
Get the rack out and unwrap and crank the oven up to 180C. Mix the cranberry sauce, lemon juice, mustard and brown sugar to create a glaze. Coat the top of the ribs and place back in the oven for about 20 minutes until the glaze is just turning brown.
Once cooked, rest the ribs for about 5 minutes and cut ready for serving.
For our recipe we acquired our pork spare ribs from THE MEAT MAN.
The Meat Man was formed in 2009 by father and son Phil and Tom Brown. As you know we are all about family and quality here at the Shack so we were mightily impressed when the postman delivered us our meat package.
The Meat Man began serving restaurants and hotels before moving on to serving the general public standing by their commitment to sell “Quality Meat at the Right Price”.
I'm definitely giving them top marks for quality and price, but why not check them out for yourselves.