Issue1 TasteBound compressed - Flipbook - Page 70
FLAME TO FORK
Berbere ribs
SERVES 6-8
These baby back ribs are both rubbed
and sauced with an Ethiopian spice blend
called berbere, which is a tangy combination
of toasted and ground spices. Some versions
include lesser-known spices like korarima,
which grows wild in Ethiopia.
For the ribs
100g brown sugar
●
3tbsp berbere
●
1½tbsp salt
●
1tbsp smoked paprika
●
1tbsp garlic powder
●
1tbsp onion powder
●
2tsp dried thyme
●
4 racks baby back ribs or 2 racks St
Louis-style pork spareribs
●
Start with the ribs. In a small bowl, combine
1½tbsp salt and all the ingredients except the
ribs. Place the ribs on a baking sheet and sprinkle
evenly with the rub, covering both sides of the
ribs. Cover and refrigerate for 12 hours.
To make the sauce, heat the oil in a large
saucepan over a high heat. Add the onion
and sauté for 5 minutes or until softened.
Add the tomatoes, garlic and ginger. Bring
to the boil, then reduce the heat to medium-low
and simmer.
Stir in the chilli, tamarind paste, berbere, cumin
and coriander seeds. Pour in the coffee and
475ml water and bring to the boil. Reduce the
heat to medium-low and simmer for 40 minutes.
Stir in the honey, then simmer for another 10
minutes until the sauce has thickened. Set
aside to cool.
Preheat the oven to 105°C. Place a wire rack in
a roasting pan, then lay the ribs on top. Brush half
of the sauce over the ribs, then pour 240ml water
into the pan. Tightly cover with foil and roast for
5 hours, or until the meat is tender. Set aside to
rest for about 10 minutes.
Preheat the grill to a medium-high heat. Brush
the ribs with the remaining sauce. Place the ribs
on the grill and cook for 10–15 minutes or until
caramelised and slightly charred.
Transfer the ribs to a serving dish and
serve immediately.
68
TA S T E B O U N D
PHOTO: NICO SHINCO
For the sauce
●
2tbsp olive oil
●
1 onion, chopped
●
5 tomatoes, seeded and chopped,
or 560g canned chopped tomatoes
●
2 garlic cloves, minced
●
1 x 5cm piece ginger, peeled
and grated
●
1 serrano chile, seeded, deveined and
finely chopped
●
1tbsp tamarind paste
●
2tsp berbere
●
¼tsp ground cumin
●
¼tsp coriander seeds, coarsely
crushed
●
4tbsp strong coffee
●
4tbsp honey
