TF recipe of the month by Estrella Ruiz Campos: Iberian ribs with honey and ginger and barbecue sauce.

For the recipe for October, the quintessential month of autumn, our chef Estrella Ruiz Campos brings us the power of the flavor of this Iberian ribs roasted with honey and ginger and accompanied by the classic barbecue sauce, in the purest Gordon Ramsay style.

After the light and fresh recipes that she has proposed to us this summer, the head chef of our blog returns with the fall to those hearty dishes to lick your fingers in a meal for a Sunday afternoon with friends at home while the rain falls.

Furthermore, as always, the preparation is simple and the presentation on our stoneware tray in the Blanco Mate collection is worthy of the best American restaurant. However, on this occasion, we can also use Torres Ferreras kitchenware for cooking.

Ingredients:

• A rack of Iberian pork. You can cook it and present it whole or cut it into pieces.
• Salt
• Pepper powder and peppercorns
• Ginger
• 1 clove of garlic
• 2 or 3 cayenne, chili or hot paprika.
• 4 or 5 star anise
• 6 or 7 tablespoons of honey
• 1 tablespoons of soy sauce
• 2 tablespoons of rice vinegar
• 300ml Brandy
• 400ml chicken broth
• Chives.

(For the barbecue sauce)

• 1 chive
• 15gr. approx. of brown sugar
• 1 clove of garlic
• 30 gr. of ketchup
• 15 gr. concentrated tomato
• 15 gr. of Worcestershire sauce or mustard.
• 30g. of honey
• 10 gr. of sweet paprika
• 15 ml. of extra virgin olive oil
• Salt and pepper to taste

Preparation:

(For the ribs)

1. Season the ribs with salt and pepper to taste.
2. We preheat the oven to 180º.
3. In a frying pan or clay cooking pot, brown the ribs on both sides over medium heat with a little oil.
4. We lower the heat a little.
5. We cut the ginger into very thin slices and put a slice on top of each rib. You can also grate it on top.
6. We add the very minced garlic, the cayenne or hot pepper, the peppercorns and the star anise.
7. We spread the honey on the ribs.
8. We add soy and rice vinegar.
9. We add the brandy and let the alcohol evaporate a little.
10. Then we add the broth.
11. On top we put the finely chopped chives.
12. We remove it from the heat and put it in the oven (if we have used a refractory clay casserole, we can put it in the oven directly. If we have used a normal frying pan, we can transfer the preparation to a Torres Ferreras baking tray and put it in the oven)
13. We keep the ribs in the oven at 180ºC for 30 minutes.
14. After the first 30 minutes, we turn the ribs over and keep them for another 30 minutes.
15. After that, we take it out of the oven.
16. If you have a lot of sauce left, take it out into a saucepan and let it reduce. Meanwhile, you can brown the ribs in a frying pan for a few seconds, but be careful as they will burn quickly.
17. Then strain the sauce and drizzle the ribs with it.

(For the barbecue sauce)

1. We will begin by placing a frying pan with olive oil on the heat, add the finely chopped chives and the clove of garlic with the brown sugar. 
2. We fry everything for a few minutes until it begins to caramelize. 
3. We salt and pepper. 
4. We remove it from the heat.
5. We add the ketchup, tomato concentrate, Worcestershire sauce, honey and paprika, with an optional spicy touch. 
6. We mix and blend with a blender until it is homogeneous. 
7. We test and rectify any ingredients, if necessary.

Finally, with the two preparations ready, we present the ribs on a good table with quality ceramics tableware from Torres Ferreras, and some bowls with barbecue sauce in case anyone wants to dip. Potatoes can be made as an accompaniment or to dip in the sauce.

Autumn, cold and rain, friends, movies or board games, a good lunch and beautiful handmade Spanish ceramics tableware. 

What more could you ask for?