Main Course
Blackcurrant-Glazed Ribs with Potato Gratin
For the main course, we take a small step away from the true Christmas classics while keeping firmly within the flavours of the festive season. Blackcurrant-glazed ribs paired with warmly spiced Christmas red cabbage make this one of the highlights of the menu.
Ingredients
Red Cabbage
- Fresh red cabbage10.6 oz
- Apple1 pcs
- Onions1/2 pcs
- Blackcurrant jelly1.7 fl oz
- Dark syrup1.7 fl oz
- White wine vinegar1 fl oz
- Water3.4 fl oz
- Cloves4 pcs
Blackcurrant-glaze
- Soy sauce1.7 tbsp
- Honey1.7 tbsp
- Oil1.7 fl oz
- Blackcurrant jelly1 fl oz
- White wine vinegar1 tbsp
Potato Gratin
- Potatoes1.8 lb
- Yellow onion1 pcs
- Cream1.1 cups
- Milk1.1 cups
- Salt
- Pepper
- Thin spare ribs2.2 lb
Nutrition per serving
Instructions
Red Cabbage Finely shred the cabbage and chop the apple and onion. Sauté together with the jelly and syrup. Add the vinegar, water and freshly crushed cloves. Leave to simmer for about 1 hour, stirring occasionally to prevent it from catching on the bottom.
Potato Gratin Thinly slice the potatoes and onion. Layer them in an ovenproof dish, seasoning with salt and pepper as you go. Pour over the milk and cream. Bake at 175°C (350°F) for about 35–40 minutes, until golden on top and soft and creamy in the centre.
Glaze Combine all the ingredients in a saucepan and simmer until the glaze has thickened slightly.
Ribs Place the ribs in an ovenproof dish and cover with foil. Slow-roast at 140°C (285°F) for about 1½ hours. Remove the foil and continue cooking for another 30 minutes, or until the meat is tender.
Increase the oven temperature to 225°C (435°F). Brush the ribs generously with the glaze and return them to the oven for about 20 minutes. Turn the ribs during cooking and brush with more glaze several times, particularly when turning them, until beautifully browned and caramelised.