Pip Wiley heads Auckland's ever-popular Ripe Deli.
Serves 6
• 6 racks pork ribs
For the glaze
• 2 tbsp oil
• 2 medium onions , finely chopped
• 4 cloves crushed garlic
• 2 red chili finely chopped (include the seeds in if you want hot or leave them out if you want milder)
• 1 sprig fresh rosemary
• 3 bay leaves
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 1 tbsp smoked paprika
• 2 cinnamon sticks
• 2 tbsp maple syrup
• 2 tbsp back strap molasses (or use treacle)
• 600g can plums in syrup
• 1 cup strong espresso coffee.
1. Add the oil to a large pan and warm it to a medium heat. Cook the onions, garlic and chili slowly, stirring often until they are soft.
2. Add the herbs and seeds, then the smoked paprika. Stir well to combine, continuing to cook.
3. Add the cinnamon sticks, then the syrup and molasses, stirring well.
Then add the plums, their syrup and the coffee. Cook the mix down until it is a paste and the plums have broken down, which will take about 45 mins on a medium heat. Be careful to stir every so often to avoid sticking to the pan base. If you need, mash to help break up the last plums. Once the glaze is thick, dark and sticky it is ready.
4. Place the ribs in a roasting dish with a little water and cook in the middle of a preheated oven (180C) for 10 mins. Then generously brush the ribs with the glaze. Continue brushing more glaze on to the cooking ribs, about every 10 minutes, turning the ribs as you go.
To serve: allow the ribs to cool a little before serving to avoid the hot glaze burning your tongue.