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PALS… the home of all of Australia’s great wines.

Download recipe here

TWICE COOKED STICKY RIBS

INGREDIENTS
2 RACKS OF MEATY PORK RIBS (BABYBACK)
POACHING STOCK
1 ONION SLICED
¼ CUP GARLIC CHOPPED
1 CUP TAMARIND PASTE
½ CUP GINGER CHOPPED
2 TABLESPOON CANOLA OIL
¼ CUP WHITE OR RICE WINE

place all the ingredient in a baking tray and cover with water, make sure the
tamarind paste is dissolved into the water

bake in an oven at 130 degrees 3-4 hours

check the meat is coming away from bone and allow to cool slightly

when cool enough to touch carefully pull out the bone

cut the ribs into 1 rib pieces

soak in buttermilk

STICKY HOISIN CHILLI SAUCE
½ CUP HOISIN
1.5 CUPS SWEET CHILLI SAUCE
¼ CUP RICE VINEGAR
¼ WHITE SUGAR
2 TABLESPOON FISH SAUCE
2 TABLESPOON SOY

Combine all ingredients and bring to boil

FRYING & SERVING
CORN FLOUR
CANOLA OIL
CORIANDER

heat the oil to 180 or you can use an air fryer if using an air fryer. don’t put to many in at a time

roll each rib in the corn flour and fry until golden brown about 2-3 minutes, place on some paper and allow to cool slightly

to serve dip each rib or toss in a bowl in the sticky sauce garnish with coriander, finely shredded carrot & spring onion

Product: David Franz ‘Eden Edge’
Variety/Style: Riesling/Semillon Blend
Region: Eden Valley, SA
Normal Price: $33 per bottle
FIVEAA Special: $26.99 per bottle
Weblink: https://palsliquor.com.au/white-wines/white-blends/david-franz-eden-edge-semillion-riesling

Tasting Notes: Riesling and Semillon. Two of our favourite white varieties playing off their citrus awesomeness in a textural zippy ode to Eden Valley! Bold rich structure of ripe lemon/lime curd with a dollop of sorbet. Firm and balanced acidity with a pleasing and delicious mid palate. Long on flavour, rich and supple in the mouth. An excellent candidate for aging but equally as brilliant in the first flush of youth.