For the love of Cassis

When I saw Cassis marinated ribs in Rachel Khoo's "Little French Kitchen" (one of my favourite of last years Christmas gifts) I knew it would be love. From his side, because it was a way I'd happily cook ribs at home, from mine as an excuse to buy another bottle of Crème de Cassis, having just finished the last dribbles.


If you've only ever had Kir Royale I urge you to try Kir, I much prefer my fizz unadulterated, but a splash of Kir in a nice bit of white wine, utter bliss.  Not least because its usually an illicit glass from the bottle kept for cooking.

But back to the ribs, as amazing as they are. They were the first thing to be put in my jar and, by sheer coincidence, the first recipe out.

Sticky Cassis Ribs

125ml Cremé de Cassis
160g blackcurrant jam
4tbsp runny honey
1 Lemon, zested and chopped
Fresh ground pepper
Salt
1.5kg pork ribs

Mix until smoothe with the Cassis, blackcurrant jam, honey, zest and seasoning. Add the chopped lemon and put into a freezer bag with the ribs. Seal up the bag and shake up so the ribs are covered. Leave for at least an hour, but preferably overnight.



To cook the ribs, roast at 150c for 2 hours in a tray covered in tin foil. After 2 hours, remove the foil, baste, and turn the temperature up to 200c. Give them another 15-30 minutes in the oven, basting a couple of times, then remove the ribs from the oven and transfer to a dish (leaving the sauce behind) and cover in foil to keep warm. Put the marinade from the tray into a pan, and boil for 5-10 minutes to reduce, then pour over the ribs.

Rachel Khoo serves these with couscous and broad beans but we just had a huge salad (to try and compensate!).

Bon Appétit!

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