Sunday, 26 February 2012

Sticky Spare Ribs with Watermelon Salad

Saturday we went out for a huge birthday lunch for my cousin at a lovely winery. I had a massive slab of pork belly, which was totally yum, and then a giant Bombe Alaska, sprinkled with popping candy, which made for a very cool multi-sensory dessert! One of the sides during the meal really shined for me - a simple salad of cubed watermelon, torn basil, and feta cheese. I replicated it at home; it was hard to guess the dressing but in the end I went for the juice of half a lemon, between two people, and that was exactly right. Just a tiny touch of acidity to balance the sweetness of the watermelon.

At the local butcher's, I picked up a short rack of spare ribs, which we BBQd for five minutes a side, and basted frequently with sweet barbecue sauce, until totally caramelised and sticky. Plain white rice was all we needed to complete the meal, cooked as usual in a 2:1 water:rice ratio. I'm glad we went for a 40k cycle ride or it would all have been a bit too decadent!

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