Chomp on Maple Glazed Spare Ribs
Olive Oil, 1 kg Pork Spare Ribs, 2 Onions, 3 large Garlic Cloves, 120 ml Maple Syrup, 3 tbsp. Red Wine Vinegar, 480 ml Organic Chicken Stock, Salt and Pepper to taste.
Preheat the oven to 180ºC. Season the ribs with salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes. Peel and finely dice the onions. Peel the garlic. Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown. Add the maple syrup and bring to boil, then reduce until the bubbles become slow and thick. Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to boil. Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50 ml of water at a time to keep the juices from running dry and burning. Serve the maple-glazed pork with your favorite vegetables. You can also use the pressure cooker for this recipe for about 5-6 whistles depending on the size of the ribs.
Cheers With Avocado Daiquiri
50 ml Light Rum, 20 ml Lemon Juice, ½ Avocado, 1 Lemon wedge, Ice as required.
Remove the flesh of the avocado and keep aside. In a blender, blend all the ingredients except the Lemon wedge until smooth. Add ice to get the required consistency. Garnish with Lemon wedge. You can also add sugar syrup, if you find the drink too bitter.