Hey guys hope you're well, I'm going to give you a delicious recipe now, this is my gorgeous lemon
honey pork ribs from my new cookbook One where everything's cooked in one pan. This
is a delicious dish, tender glazed sweet and sour ribs, so good with lovely potatoes, sweet onions,
fennel, it's big flavour with minimal effort. So, we're going to cook it in this pan here a lovely
little kind of casserole pan like this. This is for four people. I've got some lovely pork ribs
that we're going to make tender and then we'll glaze at the end so it's really sweet and sour
and just falls off the bone. So let me show you how to do it we'll start with the potatoes we just
want to cut these into quarters lengthwise, so in half like this. Nice big confident rustic chunks,
just give them a nice little scrub and wash, I love to keep the skins on. It saves me a job,
it's more nutritious, and it gives you a more kind of nutty sort of potato-like flavour dare
I say it. We're going to go dry into the pan bear with me okay. Peel two lovely onions red or white,
and then I'm going to just cut these into quarters. Then fennel, it's a lovely
vegetable. A lot of people have still never tried it it's amazing, it's super delicious,
and when you kind of cook it and stew it or roast it it goes sweet and delicious, really
really good. So get some nice chunks like that and we're going to go in again. And then a bulb
of garlic we'll just break in like that keeping the garlic in the skin. So for about 10 minutes
now what I'm going to do is give this a stir every now and again, I'm going to let it catch and scald
and then I'll add a little bit of olive oil and we'll start to fry it and bring out the sweetness.
So we got the onions, fennel and potatoes in the pan and we're dry frying. If I move
it around you can see it happening right, you can hear it -- kch kch kch! So let's just kind
of start thinking about introducing some other flavours, so later on we will glaze with a kind of
sort of Greek influence, honey and lemon right? With pork it's going to be sweet and
sour and delicious and like tacky and gorgeous. We're going to treat the ribs almost like a lid
on these potatoes right, we're going to use it to sort of trap all of that lovely goodness. What I'm
going to do now is just add a little bit of the oregano right, with some basic seasoning now.
Sea salt, pepper, quite generous on the pepper, now we're going in with a couple of
tablespoons of olive oil. Can you hear the difference in sound? So move that around.
Starts to shine. It feels quite full and that's good because as that cooks it'll
shrink down and down and down and I want this to be a lovely generous meal for four people.
Let's just talk about ribs, go to your butcher ask him for baby back ribs, the sweetest meat,
and then you've got all the kind of marrow and the goodness in the bones. We can give it a
little kiss of olive oil and we'll give it a nice little season and we'll rub that around both sides
like that. So let me just wash my hands. So look you can see we've got a nice bit of colour there
now, we've softened up the onions and the fennel. Just go in with about 100 ml of water just to stop
the frying, so that goes in, let that boil up. And then I'm going to lay the ribs into the pan,
that is what's protecting the vegetables. And as these ribs cook, all the goodness from the
bones is going to cook into those veggies it's going to give you the best potatoes ever right.
So we'll squeeze and push that in. So that is going to go into the oven for an hour and
a half at 180 degrees Celsius right, which is 350 Fahrenheit. So here we go, that goes in.
There you go. In an hour and a half I'll tell you what to do next. Now
halfway through that cooking time, sort of 45 minutes in, I'm just going to turn the
ribs and give it a little basting and a move around and that will be absolutely delicious.
So halfway through just turn the ribs over and get those juices basted over the top.
Okay so the ribs have had an hour and a half at
180 degrees Celsius, 350 Fahrenheit, so what I'm going to do is turn this now down to like
150 which is like just before 300 degrees. So look here we've got cooked ribs right,
they're not quite tender enough yet let's have a little look at them. And the veggies
will be soft and tender look at that look so they're nice and tender look right,
but we want them more juicy and more tender. The lovely potatoes they're definitely cooked.
The colour the sweetness from the fennel... it's amazing, it's going to be absolutely amazing. So
what I want to do now is glaze these ribs, so let me show you a little preparation just use the zest
of the lemon first and I'm just going to leave this to one side for when I serve, that's really
fragrant and delicious. And then I'll use this juice from a lemon, give it a little roll like
that and it breaks the little capsules so you'll get maximum juice out of this and it smells nice.
So juice into a bowl, catch the pips in your hand, every last bit of that juice get it out,
really nice. Then we're going to use honey for the sweetness. About four tablespoons of honey,
nice runny honey goes in, that much. And then I'll mix that up. So that has to be
one of the simplest you know and most natural glazes ever. Obviously that sugar can burn
and caramelise very easily so that's why I've turned the temperature of the oven down right,
we don't really need to cook so much now we need to just like let it stick to it and go
really gnarly and gorgeous. Now what I like to do is use a herb like oregano, it could be thyme it
could be rosemary if you want, take a nice little wodge like this and actually use this as a brush
like a painting brush right. So I love that with herbs, so we'll take that lemon and honey
and literally just baste it beautifully over the top of those ribs, look at it shine! The smell is
phenomenal, and once every last bit of it has gone in what I like to do is then take this oregano
and strip it on top and that will go crispy and delicious. So this will go back in the oven for
half an hour, it will smell amazing at this stage, and what I want to do as well is just get those
little bits of garlic and just squeeze them out look at that, and it's so sweet and caramelised
and gorgeous and that's what I love that's what we've done with this dish we've really amplified
y'know the sweetness of the onions, the garlic and the fennel, look at that.
So back in the oven for half an hour at 150 degrees Celsius which is 300
Fahrenheit and then I'll have a little clean down and then I'll show you how to serve it.
Okay so half an hour is up on our beautiful ribs, smells amazing. What's lovely about
putting that oregano on at the end is you get that amazing fragrant hit.
Look at that. Beautiful colour. Let's get some of those juices basting.
Let's just serve it up, let's have a little go let's get some of those ribs.
We'll hack those up like that.
You know you can do little ones big ones whatever you want. A little bit of lemon
zest over the top. Look at the potatoes! So what I love about this, you kind of get these almost
fondant potatoes and we've got the skin on. Look at those sweet onions. Almost jammified.
Let's go and get a bit of fennel, hello Mr fennel. The fennel's actually broken up and that's
absolutely fine I quite like that. Okay. What I love about this dish is it's rustic, very rustic.
Just mix a nice little salad. Just with a little olive oil
and lemon juice. So there you go guys absolutely gorgeous, let's try some of these ribs.
Lemon, honey, oregano. Really love it really simple. A lovely method where you
use those ribs to create that little lid. Everything flavours each other.
I've got to try one of those potatoes, it's a sticky y'know messy naughty
dish - oh... oh yeah. Everything good about that dish is in that potato. So there you go
what're you waiting for? Enjoy the recipe, get shopping, get cooking, that's from my new book
One Pan Wonders and of course the great thing is - one pan to wash up, couple of plates, happy days.