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Wednesday, 7 November 2012

Recipe LXXVIII - Spiced Pork Ribs


Supermarkets and food companies have one thing to thank for their success over the last 50 years - that the human being is inherently lazy. They know this, and that's what makes them able to control profits and sell you all kinds of stuff that you could easily make yourself. There are rows upon rows of ready-made foods: canned, packaged, frozen, even put in a bag for you and sold for a higher price than if you put it in your own bag. If you go to the meat counter, they'll even sell you a lump of meat with its own marinade. In Germany, this amounts to three flavours: brown flavour, orange flavour, or red flavour. Goodness knows what they taste like, but they're pretty distressing to lok at. I feel sorry for the poor animal who sacrificed its life only to find itself painted a gaudy luminous colour and sold for a ridiculous price.
For this healthy recipe, you need very little, and it's so cheap. For the same amount as the supermarket's price mark-up, you'll have enough of this stuff to last the rest of the year: and unlike its supermarket counterpart, it doesn't have a use-by date. Firstly, pay a visit to your local spice merchant - the local merchant deserves your business much, much more than any vast food wholesaler ever did.

Ingredients:
Pork ribs, however many you need
33% cumin
33% ground coriander
33% tandoori massala
2 onions
Carrots, potatoes and other veggies
1 freezer bag
You need no salt for this recipe, as the spices provide the savoury flavours for you.



Instructions:
Switch on the oven to a low temperature of 150°C and put some oil in a baking tray.
Take the spices and mix them well in a bowl. Put a proportionate amount in the freezer bag, take one of the pork pieces and slide it in, giving the bag a good shake.



Massage the spices into the meat until it is totally covered. This has a second effect, tenderising the meat.



Halve the onions and put them in the baking tray. Lay the meat on top of the oil and onions. Put it in the oven for a minimum of one hour.



You can add parboiled carrots and potatoes to the roast a little later on. For the last 10 minutes, turn up the heat to 180°C to give it a crisp finish.



Serve with steamed vegetables and a nice bottle of Gew├╝rztraminer!


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