Musky wrote:
Got a couple of racks of ribs to do tomorrow and looking for recommendations if anybody has any for them. Have looked at most of the obvious sights for them but nothing is appealing. I don't like anything too hot but open to suggestions for chinese/bbq styles etc. Got plenty of time to prepare and slow cook them if needs be.
Rub them with course salt ASAP. Rinse when ready to cook and pat dry.
Pre-heat oven to 150˚C.
Quarter and core some sharp dessert apples (Granny Smith are ideal). Place in a roasting dish that just large enough for the meat. Add a peeled and sliced onion and a couple of sprigs of thyme. Pop the pork belly on top, cover with foil and cook in the oven for three hours.
Remove from the oven and lift off the skin. Cover the rest of the meat in foil and leave in a warm place.
Increase the oven to 180˚C. Place the pork skin on a baking tray and bake for about 10 minutes until crisp. Slice the crackling into pieces and serve with the pork belly.
Remove the thyme and any large amounts of fat from the roasting tray; transfer the apples, onion and cooking liquid to a blender and blend until smooth
Check and adjust seasoning. Serve on the side of the meat.
