Hello America!
I hope you're all really well, Jamie Oliver here, so exciting news, on the 10th of January
this beautiful book comes out.
This is my latest cookbook it's called One.
Everything's cooked in one pan, it's quick, it's easy, it's delicious.
Breakfast, brunch, lunch, dinners we're covering all the bases and I know you're gonna love it.
So you can pre-order it now but what I'm gonna do right now is give you a perfect recipe
for the holiday season, this is my gorgeous lemon honey pork ribs it's absolutely delicious.
Very simple ingredients and those ribs are so good, let's do this.
So, we're going to cook it in this pan here a lovely little kind of casserole pan like
this.
This is for four people.
I've got some lovely pork ribs that we're going to make tender and then we'll glaze
at the end so it's really sweet and sour and just falls off the bone.
So let me show you how to do it we'll start with the potatoes we just want to cut these
into quarters lengthwise, so in half like this.
Nice big confident rustic chunks, just give them a nice little scrub and wash, I love
to keep the skins on.
It saves me a job, it's more nutritious, and it gives you a more kind of nutty sort of
potato-like flavour dare I say it.
We're going to go dry into the pan bear with me okay.
Peel two lovely onions red or white, and then I'm going to just cut these into quarters.
Then fennel, it's a lovely vegetable.
A lot of people have still never tried it it's amazing, it's super delicious, and when
you kind of cook it and stew it or roast it it goes sweet and delicious, really really
good.
So get some nice chunks like that and we're going to go in again.
And then a bulb of garlic we'll just break in like that keeping the garlic in the skin.
So for about 10 minutes now what I'm going to do is give this a stir every now and again,
I'm going to let it catch and scald and then I'll add a little bit of olive oil and we'll
start to fry it and bring out the sweetness.
So we got the onions, fennel and potatoes in the pan and we're dry frying.
So let's just kind of start thinking about introducing some other flavours, so later
on we will glaze with a kind of sort of Greek influence, honey and lemon right?
With pork it's going to be sweet and sour and delicious and like tacky and gorgeous.
We're going to treat the ribs almost like a lid on these potatoes right, we're going
to use it to sort of trap all of that lovely goodness.
What I'm going to do now is just add a little bit of the oregano right, with some basic
seasoning now.
Sea salt, pepper, quite generous on the pepper, now we're going in with a couple of tablespoons
of olive oil.
Can you hear the difference in sound?
So move that around.
Starts to shine.
It feels quite full and that's good because as that cooks it'll shrink down and down and
down and I want this to be a lovely generous meal for four people.
Let's just talk about ribs, go to your butcher ask him for baby back ribs, the sweetest meat,
and then you've got all the kind of marrow and the goodness in the bones.
We can give it a little kiss of olive oil and we'll give it a nice little season and
we'll rub that around both sides like that.
So let me just wash my hands.
So look you can see we've got a nice bit of colour there now, we've softened up the onions
and the fennel.
Just go in with about 100 ml of water just to stop the frying, so that goes in, let that
boil up.
And then I'm going to lay the ribs into the pan, that is what's protecting the vegetables.
And as these ribs cook, all the goodness from the bones is going to cook into those veggies
it's going to give you the best potatoes ever right.
So we'll squeeze and push that in.
So that is going to go into the oven for an hour and a half at 180 degrees Celsius right,
which is 350 Fahrenheit.
So here we go, that goes in.
There you go.
In an hour and a half I'll tell you what to do next.
Now halfway through that cooking time, sort of 45 minutes in, I'm just going to turn the
ribs and give it a little basting and a move around and that will be absolutely delicious.
So halfway through just turn the ribs over and get those juices basted over the top.
Okay so the ribs have had an hour and a half at 180 degrees Celsius, 350 Fahrenheit, so
what I'm going to do is turn this now down to like 150 which is like just before 300
degrees.
So look here we've got cooked ribs right, they're not quite tender enough yet let's
have a little look at them.
And the veggies will be soft and tender look at that look so they're nice and tender look
right, but we want them more juicy and more tender.
The lovely potatoes they're definitely cooked.
The colour the sweetness from the fennel... it's amazing, it's going to be absolutely
amazing.
So what I want to do now is glaze these ribs, so let me show you a little preparation just
use the zest of the lemon first and I'm just going to leave this to one side for when I
serve, that's really fragrant and delicious.
And then I'll use this juice from a lemon, give it a little roll like that and it breaks
the little capsules so you'll get maximum juice out of this and it smells nice.
So juice into a bowl, catch the pips in your hand, every last bit of that juice get it
out, really nice.
Then we're going to use honey for the sweetness.
About four tablespoons of honey, nice runny honey goes in, that much.
And then I'll mix that up.
So that has to be one of the simplest you know and most natural glazes ever.
Obviously that sugar can burn and caramelise very easily so that's why I've turned the
temperature of the oven down right, we don't really need to cook so much now we need to
just like let it stick to it and go really gnarly and gorgeous.
Now what I like to do is use a herb like oregano, it could be thyme it could be rosemary if
you want, take a nice little wodge like this and actually use this as a brush like a painting
brush right.
So I love that with herbs, so we'll take that lemon and honey and literally just baste it
beautifully over the top of those ribs, look at it shine!
The smell is phenomenal, and once every last bit of it has gone in what I like to do is
then take this oregano and strip it on top and that will go crispy and delicious.
So this will go back in the oven for half an hour, it will smell amazing at this stage,
and what I want to do as well is just get those little bits of garlic and just squeeze
them out look at that, and it's so sweet and caramelised and gorgeous and that's what I
love that's what we've done with this dish we've really amplified y'know the sweetness
of the onions, the garlic and the fennel, look at that.
So back in the oven for half an hour at 150 degrees Celsius which is 300 Fahrenheit and
then I'll have a little clean down and then I'll show you how to serve it.
Okay so half an hour is up on our beautiful ribs, smells amazing.
What's lovely about putting that oregano on at the end is you get that amazing fragrant
hit.
Look at that.
Beautiful colour.
Let's get some of those juices basting.
Let's just serve it up, let's have a little go let's get some of those ribs.
We'll hack those up like that.
You know you can do little ones big ones whatever you want.
A little bit of lemon zest over the top.
Look at the potatoes!
So what I love about this, you kind of get these almost fondant potatoes and we've got
the skin on.
Look at those sweet onions.
Almost jammified.
Let's go and get a bit of fennel, hello Mr fennel.
The fennel's actually broken up and that's absolutely fine I quite like that.
Okay.
What I love about this dish is it's rustic, very rustic.
Just mix a nice little salad.
Just with a little olive oil and lemon juice.
So there you go guys absolutely gorgeous, let's try some of these ribs.
Lemon, honey, oregano.
Really love it really simple.
A lovely method where you use those ribs to create that little lid.
Everything flavours each other.
I've got to try one of those potatoes, it's a sticky y'know messy naughty dish - oh...
oh yeah.
Everything good about that dish is in that potato.
A beautiful rustic dish from my brand new book One, out on the 10th of January in the
USA it's gonna be amazing, please enjoy you can pre-order it now.
But until next time, take care.