Whenever I’m home, I like to be a little extra, especially, in the kitchen department. I will try out a recipe and as usual, my family will be the guinea pigs of my trial ❤
It was no different a month ago when the inter-county borders were finally opened and I was able to travel home.
I told my mum I wanted to try out a certain recipe and she told me to write the ingredients down. Just before I did, we had a short conversation, and it went something like this…
Me: This recipe needs wine
My mum: Eh! ?
And that is how, my friends, I ended up making wine-braised honey pork, a little different!
Here’s what you will need
For the pork marinate
Pork ribs, which I got from a local butchery
For the seasoning
For the bbq sauce
Red grape juice.
What to do
Place the ribs in a container. Mix all the marinade ingredients in a bowl then pour over the ribs. Marinate overnight – refrigerated.
The following day, remove your ribs from the marinade container and place them in another container where you can now add the seasoning spices. Set the marinate container aside as you will need that liquid later.
Once that is done, place the seasoned pork on a baking tray. Wait, before that, cover your baking tray with foil (it’ll make the cleaning process a little easier). Pour the remnants of the flavor from the marinate container over the pork and add ½ a cup of grape juice.
Cover the baking tray with foil, the shiny side up. Let it braise for 2 hours at 150oC. (After this, the oven was a whole mess wueh! But it was all worth it)
As this is going on, prepare the bbq sauce: the onion, then garlic. Sautee until softened, then add the tomato sauce, honey, and wine (1/2 cup). Mix it up, simmer for 10-15 minutes then set aside.
After the ribs are done, take them out. They should be tender. Drain the remaining liquid and fat from the baking tray (as you won’t need all that liquid, throw it away).
Pour the bbq sauce you have just made over the ribs and pop the ribs back into the oven, this time without the foil, for 10 minutes.
After the 10 minutes, plate and garnish with dhania.
I accompanied mine with fries and it was just the best!
How do they look? Tasty, right?
ION, shout-out to an upcoming blogger who I’d really love for you to check out. Her consistency is admirable. Check out some of her writing on this link, https://sylelife.wordpress.com and while at it, leave a comment ?
See you next week!