Oven roasted pork ribs in a home-made barbecue sauce, with spicy sweet potato wedges, a chilli mayonnaise dipping sauce, some bottled burger relish and garlic bread.
The pork ribs (from Murray’s butchers of Gloucester Rd) were simmered in water with dried chillies, a cinnamon stick, star anise and bay leaves for about 40 minutes.
The barbecue sauce was made from some Amora barbecue sauce, dark soy, cider vinegar, honey and some Jamaican chilli and tomato sauce. The joy of this is that all of the ingredients are readily available.
I lightened the sauce with some of the cooking water from the ribs and covered the ribs with the sauce and roasted them for about 40 minutes, turning them occasionally.
The sweet potato wedges were cooked in sunflower oil and seasoned with Tex’s Jerk Seasoning.
The garlic bread was a small shop-bought baguette (M&S) cut on the bias and filled with ready made garlic butter.
We drank a rich Argentinian red wine with this meal, a Finca Flichman Reserve Malbec from Waitrose.
This kind of food needs a wine that is big enough to stand up to the rich spicy flavours and the sweet stickiness and in Argentina, the tannic Malbec produces a wine that has the ability to work brilliantly. The oak rounds out the tannins and softens the wine, while giving it depth and allowing the fruit to come through. There is a wonderful black cherry sour spiced fruit in this wine.
I am a huge fan of Argentinian wines, they really deserve to be better known.