1公斤西班牙Duroc豬肋骨。以初榨橄欖油、少少鹽、蜜糖同歐洲香草輕輕醃足24小時，再放入焗爐慢煮3小時至「差唔多熟」。客人落單後會再焗一焗，最後上鐵板火烤，做到外層微微焦糖化。配薯條沙律，或者烤薯同時蔬，啲肋骨嫩到用叉輕輕一拉就散。最啱配一支厚身澳洲Shiraz，如圖所示。想食就早啲嚟，因為準備時間長，數量有限。
Doing my daily ‘Quality Control’ check to make sure the chefs are on the ball- yes it’s bloody delicious.
1 kg of Spanish Duroc Pork ribs. Gently marinated in extra virgin olive oil and a pinch of salt, honey and European herbs for 24 hours, before being slow cooked for 3 hours in our ovens to ‘almost done’. When you order they are given a final bake and seared on the grill for a lovely caramelised finish. Served with fries and salad or roast potatoes and vegetables, the ribs are so tender the flesh falls off with a gentle tug of a fork. Pairs well with a meaty Australian Shiraz as shown . Get in early because stocks are limited due to the preparation time.
#durocpork #westernfood #bbqribs