Pork ribs with Sichuan pepper

For a more festive lunch, here’s a slightly more advanced recipe from a master of his craft – Martin Baránek, sous chef at Entrée Restaurant in Olomouc. You’ll find our miso, tamari, and honey vinegar featured in this dish.

Pork Ribs

Ingredients:

• Pork ribs – 1.5 kg
• Sichuan pepper – 5 g
• Ground ginger – 15 g
• Black pepper – 3 g
• Salt – 10 g
• Sugar – 10 g

Method:

1. Blend the salt, sugar, black pepper, Sichuan pepper, and ground ginger into a fine powder.
2. Rub the ribs generously with the spice mix on both sides and let them marinate for at least half a day, ideally overnight.
3. Place the ribs in a roasting dish, add a bit of water, cover with a lid, and roast at 150°C for 4 hours.
4. After roasting, remove the lid and increase the oven temperature to 200–220°C.
5. Baste the ribs every 2–3 minutes with the lime glaze until it caramelizes and coats the ribs beautifully.

Lime Glaze

Ingredients:

• Honey – 130 g
• Mead vinegar – 60 g
• Fresh lime juice – from 3 limes
• Lime zest – from 3 limes
• Ginger – 20 g
• Garlic – 10 g
• Pea tamari – 50 g

Method:

1. Wash the limes thoroughly.
2. Zest the limes.
3. Juice the limes.
4. Finely grate the ginger and garlic.
5. Mix all ingredients together well.

Parsley Purée with Miso

Ingredients:

• Parsley – 500 g
• Butter – 100 g
• Heavy cream (31%) – 200 ml
• Salt – 3 g
• Miso of your choice – 30 g

Method:

1. Wash and finely chop the parsley.
2. In a pot, combine butter, a splash of water, salt, and parsley.
3. Cover with a lid and cook slowly on low heat until the parsley is soft enough to mash between your fingers (about 40 minutes).
4. Once tender, pour in the cream and simmer for a few more minutes.
5. Add the miso.
6. Blend into a smooth purée.
7. Strain through a fine sieve.

Roasted Parsley Root

Ingredients:

• Parsley root – 0.5 kg
• Salt
• Pepper
• Oil

Method:

1. Clean the parsley root with a soft brush; no need to peel.
2. Drizzle with oil, season with salt and pepper to taste.
3. Wrap in aluminum foil and roast until tender, about 40 minutes.
4. After roasting, slice the parsley roots in half and sear until golden.

We recommend serving with pomegranate seeds and fresh coriander.

This dish is an absolute flavor bomb! 💥

Enjoy!