The secret of Hugo Saint-Jacques.
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Difficulty level: Learner
Total yield: 4 servings
Preparation time: 20 minutes
Cooking time: 60 to 80 minutes
Marinating time: 8 hours
- 2 x 750g, Olymel pork back ribs
- 2 carrots, peeled and roughly chopped
- 2 stalks of celery, coarsely chopped
- 1 yellow onion, roughly chopped
- 3 cloves of garlic
- 2 inches (5cm) finely chopped ginger, peeled and finely chopped
- 4 sprigs of thyme
- 2 bay leaves
- The amount of water
Marinade/sauce:
- 1⁄2 cup (125ml) brown sugar
- 1⁄2 cup (125ml) soy sauce
- 2 tbsp. (30 ml) vinegar
- 1⁄4 cup (60ml) Gochujang chili paste
- 2 tbsp. (30 ml) sesame oil
- 2 tbsp. (30 ml) finely chopped ginger
- 3 minced garlic cloves
- 2 tbsp. (30 ml) corn flour
- 2 tbsp. (30 ml) water
Coleslaw:
- 1 small nappa cabbage, thinly sliced
- 2 carrots, cut into thin juliennes
- 1 small red onion, finely chopped
- 1 cup (250ml) kewpie mayonnaise
- 2 tbsp. (30 ml) vinegar
- 1 C. 1 tablespoon (15ml) Gochujang chili paste
- 1 C. (15 ml) sesame oil
- 1⁄4 bunch cilantro, chopped
Part 1 : Using the tip of a knife, remove the connective tissue from under the ribs.
Step 2: Arrange the ribs in the cauldron, along with the onion, carrot, celery, garlic, bay leaf, thyme and ginger. Moisten with water to 1 inch above the ribs. Bring to a boil and reduce the heat to a simmer, covered, for 45 to 60 minutes. Then remove the ribs and let them cool.
Part 3 : While the ribs are cooling, prepare the sauce by combining all the ingredients in a pot, except the water and the cornstarch. Bring to a boil and cook for one minute. Then dissolve the cornstarch in the water and mix it, shaking it vigorously and let it cook for another minute. Pour over the ribs to marinate them. Refrigerate for 8 hours.
Section 4 : For the coleslaw, mix the cabbage, carrots and onions with the vinegar. In a bowl, put mayonnaise, paste and sesame oil. Then pour over the mixed vegetables and add cilantro. Season with salt and pepper and set aside to serve.
Step 5: Preheat the oven to 400°F and line a baking sheet with parchment paper. Prepare the marinated ribs and cook for 25 minutes, basting them with sauce in between. Serve immediately with coleslaw.