London is a good place to cook meat. Fresh (unfrozen) cuts of chicken, lamb, pork and beef are available daily, in the groceries, butcher's shops and markets.
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| We had some mushrooms which went in with the final baste in the last half hour. |
Because of specific circumstances, I have developed recipes for oven-baked pork ribs. No need for grilling or stove top cooking. From the shop, arrange the ribs in a large oven dish. Mix marinade and spread over the ribs. Cover with foil and let stand for an hour or two. Or you can put straight into the oven at 350F (175C) for two hours.
In the last half hour, remove the foil, pour off the juices and baste the ribs. Return to the oven uncovered.
Pork ribs, 2-3 lbs (1-2 kg)
Marinade: Soy sauce (3 tablespoons), sugar (3 tablespoons), balsamic vinegar (3-4 tablespoons), large piece of ginger chopped fine, 3 cloves garlic chopped fine, small piece hot pepper (optional)
Of course, you can vary to suit your taste the more you use this basic recipe. You can cook in 90 minutes at slightly higher temperature - 400F or 200C - but you also want the meat to soak up and soften in the sauce. Good cooking.
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