serves
4-6
prep
20 minutes
cook
2:45 hours
difficulty
Mid
serves
4-6
people
preparation
20
minutes
cooking
2:45
hours
difficulty
Mid
level
Ingredients
- 1 kg baby back pork ribs
- 250 ml (1 cup) barbecue sauce
- 500 ml (2 cups) sugarcane molasses, plus 2 tsp extra
- oil, for deep-frying
- 2 Lebanese eggplant, cut into 1 cm-thick slices
- plain flour, for dusting
- 2 French shallots, finely chopped
- 2 tbsp roasted chopped almonds
- splash of sherry vinegar
- olive oil, for drizzling
- micro cress, to serve
Smoked eggplant dip
- 2 large eggplant
- 2 tbsp tahini
- 1 garlic clove, finely chopped
- 1 lemon, juiced
- 60 ml (¼ cup) olive oil
- sea salt, to taste
Instructions
Preheat the oven to 140°C.
Place the ribs in a baking paper-lined baking dish. Combine the barbecue sauce and molasses and use to generously baste the ribs. Reserve the remaining sauce, then cover the dish tightly with foil and bake for 2-2½ hours or until very tender. Remove the ribs from the oven and increase the temperature to 200°C.
Meanwhile, to make the smoked eggplant dip, cook the eggplants over a naked flame, turning regularly, until the skin is blackened and the flesh is soft. Remove from the heat and stand until cool. Peel the eggplant and discard the blackened skins. Place the flesh in a food processor with the tahini, garlic and lemon juice, and blend until smooth. With the motor running, add the olive oil until well combined, then season to taste.
Pour the reserved sauce from the ribs into a small saucepan, bring to the boil, then simmer for 1-2 minutes or until sticky. Brush the glaze over the ribs, then return to the oven, uncovered, and bake for 15 minutes or until sticky and golden.
When the ribs are almost cooked, heat the oil in a large saucepan or deep-fryer to 180°C. Dust the eggplant in the flour, then deep-fry for 2-3 minutes or until golden. Drain on paper towel, then place in a bowl with the shallot, almond, vinegar, olive oil and extra molasses, and toss gently to combine.
To serve, cut the ribs either side of the bone. Spread a large spoonful of eggplant puree over the base of each serving plate, top with the ribs and fried eggplant mixture, then scatter with micro cress. Serve with plenty of napkins and fingerbowls.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
