Pork Ribs Roasted in Josper

I can’t even remember a time when I first fell in love with cooking, but I recall so vividly watching my grandmother in the kitchen, filled with awe and excitement, asking her to let me help with dinner. From that early childhood, I have approached cooking and all its related tasks with the same love, discipline, and dedication as I did back then. I know I still have a long journey ahead, with many culinary adventures awaiting me. I’ve always dreamed of the day when I could become part of a grand revolution in Georgian cuisine, and I still hold on to that hope..Natia Ghlonti, age 27

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Ingredients

Portions :

2.5 gram

young potato

62.5 gram

Cherry tomatoes

12.5 gram

Swiss chard

7.5 gram

Olive oil

5 milliliter

dried coriander seeds

0.25 gram

Black pepper

0.25 gram

Butter

12.5 gram

Brown sugar

25 gram

Honey

12.5 gram

mustard

12.5 gram

ketchup

0.25 liter

Worcester sauce

7.5 milliliter

pork ribs

0.25 kilogram

White wine

125 milliliter

Garlic

2.5 gram

white onion

25 gram

Green beans

50 gram

step

First, prepare the pork ribs for roasting by placing them on a baking sheet, adding white wine, and baking for 12 hours at 100°C.

step

Next, make the barbecue sauce: finely chop the onion and garlic, place them in a pot with some oil, and sauté. Add butter, ketchup, brown sugar, honey, mustard, and Worcestershire sauce.

step

Mix all ingredients thoroughly and bring the sauce to a boil. Once boiling, let it sit briefly, blend with a hand blender, and then strain. The sauce is now ready.

step

After 12 hours of baking, transfer the ribs to a Josper to achieve a nice browning, coating them generously with the barbecue sauce on all sides. While finishing the ribs, prepare the side dish.

step

In a heated pan, pour some oil, add chopped onion and garlic, then add the pre-boiled potatoes and combine with the onion and garlic. Once the potatoes are golden, add blanched green beans, cherry tomatoes, dried coriander, salt, and finally, chard and fresh green coriander. The side dish is ready.

Serve

Arrange the green bean and potato garnish on a serving platter, and place the Josper-roasted ribs on top. The dish is ready. Enjoy!

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