Crocodile spare ribs
Chef: Kelly and Rick Bellamy Restaurant: Croc Eye Cafe
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.