Croc­o­dile spare ribs

Chef: Kelly and Rick Bel­lamy Res­tau­rant: Croc Eye Cafe

Port Douglas & Mossman Gazette - - GROOVE -


In­gre­di­ents 2L Mas­ter stock 4 croc­o­dile spare ribs (roughly 240g each) 60g red cap­sicum 200g fen­nel 200g red cab­bage 40g car­rot 2 spring onions 1/2 bunch of chives 10-15 small mint

Place the croc ribs in a deep roast­ing pan lined with grease proof pa­per. Pour in the mas­ter stock un­til ribs are fully sub­merged then place an­other sheet of grease proof pa­per over the top of the ribs. Seal the tray with foil and make a small hole in the cen­ter. Place the tray in the oven at 130C for 2.5 to 3 hours. When cooked the ribs will be very ten­der to the touch. Re­move ribs from stock and place in cen­ter of the plate. For the glaze, place the palm su­gar and co­conut vine­gar in a sauce pan and sim­mer over a medium heat. Keep brush­ing the sides of the pan

leaves 250g su­gar 300ml co­conut vine­gar 2 limes plus wedges


palm for gar­nish 1tbs green ants 3tbs av­o­cado oil

11/2tbs white bal­samic vine­gar

down with wa­ter to stop any crys­talli­sa­tion. When re­duced by half, add the juice of two limes and green ants. Fur­ther re­duce un­til the glaze slightly thick­ens then re­move from heat to cool. Driz­zle the glaze and ants over the cooked ribs and lightly around the plate. For the Asian slaw, finely shave the red cab­bage, fen­nel, spring onion, car­rot and red cap­sicum. Cut the chives into half fin­ger length pieces and pick fresh mint leaves. Com­bine in a bowel and place aside un­til ready. Whisk the av­o­cado oil and white bal­samic vine­gar to­gether and dress the salad lightly be­fore plac­ing on top of the ribs. Add lime wedge to fin­ish. Serves four.

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