John Torode's Southern-style feast
As the warmer weather finally arrives, it’s time to fire up your grills and get ready to make John Torode’s famous barbecue ribs. He's creating the ultimate Southern-style feast, complete with his fresh apple and fennel slaw, and his cracking corn muffins!
Ultimate Pork Ribs
Serves: 4-6
Ingredients
1.5 kg pork ribs in rack (usually best to use 2 racks, 600-800g each)
For the spice rub:1 tbsp cayenne pepper 1 tbsp oregano1 tbsp garlic powder1 tbsp smoked sea salt1 tbsp dried thyme1 tbsp paprika 2 tbsp brown sugar 500ml apple cider or beer
For the sauce: 200ml oyster sauce 200ml soy sauce200g soft brown sugar200ml sherry or Chinese Shaoxing wine1 hunk ginger, grated 2 cloves garlic, grated4 star anise (optional)1 stick cinnamon 200ml water
Method
1. Preheat the oven to 160C/Gas Mark 3.
2. Combine all the ingredients for the spice rub together, and coat the ribs with the mix, making sure to rub it in well.
3. Place the ribs in a large roasting tray so that they sit up and pour in the cider. Cover the ribs with greaseproof paper followed by foil, and pop into the oven to bake for 1.5 hours.
4. Remove the foil and turn the ribs over. Baste with the juice in the pan.
(Steps 1-4 can be done the day before: simply warm the ribs through for 10 minutes before carrying on with the next steps)
5. Mix all the ingredients for the sauce together, pour into a pan and bring to the boil, then turn off the heat.
6. Increase the oven temperature to 180C/Gas Mark 4.
7. Drain off the cooking juices from the pan. Brush the ribs with the sauce, and bake for 10 minutes. Turn over, add more sauce and bake for another 5 minutes, until they are hot and sticky, and fall apart.
Apple and Fennel Slaw
Serves: 6
Ingredients
For the dressing:50ml cider vinegar 50ml white wine vinegar 35ml extra virgin olive oil 35g caster sugarJuice and zest of 1 unwaxed lemon1 large red onion, sliced
For the slaw:2 tsp fennel seeds200g white cabbage, sliced 1mm thick with a mandolin or sharp knife
1 small fennel bulb, sliced 1mm thick with a mandolin or sharp knife 2 large green apples, skin on, cut into matchsticksMixed handful of fresh herbs (e.g. parsley, coriander, mint), finely chopped 1 tsp Maldon sea salt flakes1 tsp freshly ground black pepper
Method
1. Whisk together all the ingredients for the dressing, except for the onion. Once the sugar has dissolved, drop in the onions and store in a sealed container so it pickles (this can be done the day before).
2. Toast the fennel seeds in a dry pan until golden. Toss together with cabbage, fennel, apples, herbs, salt and pepper, so that it is all well combined and the herbs are evenly spread throughout the slaw.
3. Whisk the dressing again 20 minutes before serving and add to the slaw. Toss thoroughly, check and adjust seasoning as necessary and serve.
Corn Muffins
Makes 12 small muffins
Ingredients
120g self-raising flour, sifted130g cornmeal or polenta1 tsp baking powder 2 tsp sugar 240ml milk170g butter, plus extra for greasing 1 egg, beatenBlack pepper
Method
1. Preheat the oven to 190C/Gas Mark 5.
2. Mix the dry ingredients together in a large bowl.
3. In a saucepan, heat the milk and butter over a low heat until the butter melts. Mix the milk and butter into the dry ingredients along with the beaten egg until the mix is free of any lumps.
4. Grease a 12 hole cupcake tin with a good amount of butter. Pour the mix into the moulds and sprinkle over some black pepper. Bake for 25 minutes, then remove from the oven and leave to cool for 5 minutes or so before serving.