James Martin's pork ribs with licorice butter glaze

Serves 6 Starters and mains

BUTTER ribs 4440

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Ingredients

  • 2kg pork ribs
  • 1 onion
  • 2 carrots
  • 1 garlic bulb
  • 1 small bunch flat-leaf parsley
  • a few peppercorns
  • 10 star anise
  • 2 cinnamon sticks

For the glaze

  • 200g butter
  • 150g caster sugar
  • 100ml treacle
  • 100ml condensed milk
  • 3 drops liquorice extract (no more)

To serve

  • 6 large baking potatoes
  • drizzle olive oil
  • 1tbsp sea salt
  • 1tbsp dried seaweed, finely chopped
  • 200g butter

Method

Preheat the oven to 200C/180C F/Gas 6. Put all the ingredients for the ribs in a pan, cover with water and simmer for 1½ hours. Allow them to cool in the cooking liquor, then remove and transfer to a roasting tray.

Put the potatoes on a baking tray, coat with the olive oil and sprinkle with the sea salt and seaweed. Cook in the oven for 1–1½ hours.

Put all the ingredients for the glaze in a pan and bring to the boil. When the potatoes have about 30 minutes left to cook, pour the glaze over the ribs and put them in the oven to roast for 30 minutes. Split the baked potatoes, fill with the butter and serve alongside the ribs.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.

Recipes and photographs taken from Butter by James Martin, photography by John Carey (Quadrille, £22).
BUTTER ribs 4440
Recipes and photographs taken from Butter by James Martin, photography by John Carey (Quadrille, £22).

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