Sticky Pork Ribs with Smoky Marmite Braised Beans Recipe
Serves: 4-6
Ingredients:
Marinade
½ cup malt syrup
½ cup malt vinegar
2 x 375ml bottles pale ale beer
1 tbsp garlic powder
¼ cup Marmite (or Vegemite)
2kg (4 racks) American-style pork ribs
Glaze
1 brown onion, chopped
1 cup tomato passata
1 tbsp Marmite (or Vegemite)
⅓ cup malt syrup
¼ cup malt vinegar
1 tbsp smoked paprika
1 tsp ground coriander
Smoky Marmite Braised Beans
2 tbsp extra virgin olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
200g puy (French-style) lentils
2 tbsp Marmite (or Vegemite)
¼ cup malt syrup
500ml chicken stock
1 tbsp ground coriander,
1 tbsp cumin
1 tbsp smoked paprika
2 x 400g can black beans, rinsed and drained
Method:
To make the marinade, combine malt syrup, malt vinegar, beer, garlic powder and Marmite in a large bowl and whisk to combine. Season. Place the ribs in a large, non-reactive container, pour over the marinade to cover the ribs and refrigerate for 6 hours or overnight to marinate.
Preheat oven to 170°C (150°C fan forced). To make the glaze, place the onion in a blender with tomato passata, Marmite, malt syrup, malt vinegar, paprika and coriander; blend until smooth. Place in a medium saucepan and season. Place over medium heat, bring to a simmer and cook, stirring occasionally for 15-20 minutes, or until thickened and sticky.
Remove the ribs from the marinade (discarding the marinade). Place on a large baking tray lined with foil. Pour over the glaze, cover with foil and roast for 2 hours, or until tender. Increase oven to 220°C (200°C fan-forced). Uncover the ribs and cook for 15 minutes, brushing with glaze until sticky and caramelised.
Meanwhile, for the beans, heat oil in a large, heavy-based saucepan or skillet over medium heat. Add the onion and garlic and cook, stirring occasionally for 6 minutes or until tender.
Add the puy lentils and stir to coat. Add the Marmite, syrup, stock and spices. Bring to a simmer, reduce heat to low, cover with a lid and cook for 1 hour, or until lentils are tender. Add the beans and stir to combine; cook for a further 10 minutes.
Serve the ribs, cut into portions with beans.
Smart Tip:
If you don’t want to use beer for your marinade, swap with apple juice. You can pre-cook the ribs ahead of time on the lower heat. When ready to serve, cook in a preheated oven at 220°C (200°C fan forced) and cook, brushing with glaze for 30 minutes, or until sticky and heated through.
