SANAFIR Mediterranean Dry Ribs | From Our Home To Yours

September 22, 2011

Inspired by the Silk Route, SANAFIR takes one of your classic favourites and delivers it with a Glowbal twist. Mediterranean Dry Ribs are always in high demand at SANAFIR, known for their succulant flavors and meat that falls right off the bone. Now SANAFIR is giving you an opportunity to try them in your own kitchen by following the recipe below. (Serves 4)

What you’ll need:
1 Rack pork ribs whole
2 litres chicken stock
100 grams salt
100 grams grated Parmesan cheese
1 tbsp chilli flakes
100 mls extra virgin olive oil
50 mls lemon juice
1 litre vegetable oil
1 bunch fried parsley

Method
Using a sharp knife, score the back of the ribs and cut in half. Place into an oven proof pan with high sides. Preheat oven to 350 degrees. Add chicken stock and salt to the ribs in pan. Bring to a boil on the stove, then cover with aluminum foil and place in oven for roughly 1 hour or until meat is tender and close to falling off the bone. Once finished, take ribs out of liquid and let cool. Once cool, slice into individual ribs. Preheat vegetable oil in a large high rimmed fry pan until oil reaches 350 degrees and fry ribs until crispy and golden brown. Carefully remove and toss together in a bowl with parmesan cheese, chilli flakes, olive oil and lemon juice. Using the remainder of the oil from the ribs, fry the parsley until crispy. Carefully drain and add to the ribs. Toss all together and plate sprinkling the garnish on top.

Enjoy!