Organic Pork Belly Spare Ribs

Organic Pork Belly Spare Ribs from rare-breed Organic Pigs. These ribs are perfect marinated, or grilled on the barbecue. 

Ian, one of the farmers and owners here at Gazegill fancies himself as a bit of a pro in the kitchen... here is his recipe for Sticky Belly Pork Ribs.

Ingredients:

• Plum or damson jam
• Bunch of Spring Onions
• Sesame Seeds
• Fresh Red/Green Chilli
• Dark Soy Sauce
• Rice Wine Vinegar (not essential, can use white wine instead)
• Olive Oil
• Chicken Stock

1 - Put some olive oil in a heavy pan on medium heat and add belly slices to pan, place lid on.

2 - Turn when browned ensuring any moisture is allowed to escape. As a guide, these need about 15 mins each side.

3 - Meanwhile, mix some Jam with 4-5 tbsp Soy Sauce, a glug of rice wine vinegar (or white wine), 50ml Chicken Stock, and mix to a runny, but sticky consistency.

4 - When Ribs are cooked, add sauce to Ribs in the pan and sprinkle over Sesame seeds. Ensure Ribs are all coated and cook for an additional further 20-30 minutes to allow the sauce to coat the Ribs.

5 - When cooked, add a liberal amount of chopped Chilli and Spring Onion.

6 - Serve and enjoy!

Tip: If you’d like to serve these on the Barbecue, allow the Ribs to cool after cooking, add the Chilli and Spring Onion, and reheat the Barbecue until piping hot.