洋蔥醬烤黑毛豬仔骨 Grilled Iberico Pork Spare Ribs with Onion Sauce

做法 Directions:

【洋蔥醬】【Onion Sauce】

三個洋蔥切絲，加油起鑊，中小火炒20分鐘，並加鹽調味
加入紅酒醋至鑊底分解焦香物（deglaze）加黑胡椒碎和糖，再炒10 – 20分鐘至焦糖化
加入茄汁拌勻
試味並作最後調味，加水，用攪拌器攪至順滑
過篩隔渣，分開洋蔥醬和洋蔥肉泥備用

Slice 3 onions and sauté at medium-low heat for 20mins, then season with salt.
Add in red wine vinegar for deglazing, then black pepper and sugar and stir for 10 – 20mins to be caramelised.
Stir in ketchup
Season the sauce if needed, then add in water and stir with a whisk.
Separate the sauce and the onion by using a sift.

【豬肋骨】【Iberico Pork Spare Ribs】

沖洗抹乾，加鹽及塗匀洋蔥醬（一半分量），醃24小時
用錫紙完全包裹着豬肋骨（連醃料） ，放入已預熱焗爐以200℃焗2小時
移除錫紙包，塗上餘下的洋蔥醬，250℃焗10分鐘，或至表面金黃上色
塗上蜜糖烤5分鐘
取出Rest 5 – 10分鐘就完成

Rinse the rub dry the spare ribs. Then marinate the spare ribs with salt and the onion sauce for 24 hours.
Wrap the spare ribs and marinate with foil and grill in a pre-heated oven at 200℃for 2 hours.
Remove the foil wrap and brush the onion sauce onto the spare ribs. Then grill at 250℃ for 10mins or until the surface turns brown.
Brush honey onto the spare ribs and grill for 5mins.
Take out, let it rest for 5 – 10mins and done.

Recipe and Photo: Mr. Joseph Yip