Imagine treating yourself to a restaurant style meal in the middle of the week!This recipe is ridiculously easy to make yet it has a fine dinning classy feel.
Different colors of plates have a different effect on plated food. Light colored food pops on dark plates, dark colored food stands out on light plates.Black plates are my favorite because they have a way of making food pop on the plate regardless of the color.
The flavor of the pork ribs lingered in my mouth hours after eating them- that’s how bomb they were! The trick to making mouthwatering ribs is to let them seer in a pan till they are slightly crispy and slightly burnt before coating them in the sauce.
When making the rice cylinders, try not to use basmati rice because it is very fluffy hence it will be very hard for the rice grains to stick to each other in order for the cylinders to remain intact.
Slightly undercooking the rice is also another way to have intact rice cylinders.
Servings:2
INGREDIENTS
1 Packet of pork ribs 650g ( preferably pre-marinated)
For the rice cylinders:
- 1 cup cooked rice ( seasoned with salt)
For the pork rib sauce:
- 1/2 cup bbq sauce
- 1/2 cup tomato sauce
- 3/4 cup water
- 1/4 cup sugar
- 1 tsp black pepper
For the garnish:
- 1 lime (cut into small wedges )
- 1 avocado ( peeled and sliced into small slices into small rectangles)
- 1 beetroot ( thinly sliced and lightly fried in a hot pan with a bit of oil)
- sesame seeds
- Fresh curly leaf parsley
- Carrot ribbons ( use a potato peeler)
- 3 small radish (thinly sliced)
- Season the pork ribs with salt if you are not using pre-marinated ribs.
- Fry them on high heat in a non-stick skillet for about 8 minutes on each side (let them crisp up a bit in the pan).
- Remove the ribs from the skillet.
- Place the ingredients for the pork rib sauce in the same pan and let the sauce cook on medium heat until it has thickened.
- Coat the ribs in the sauce.
- To make the rice cylinders, cut out a long precise of cling wrap.
- Place about 10 teaspoons of rice on the edge of the cling wrap in the shape of a cylinder.
- Cover the cylinder of rice with the other side of the cling wrap and refine the shape of the cylinder by gently pressing on the cylinder.
- Uncover the cling wrap and cut out small cylinders.
- Place the fresh curly parsley on each of the rice cylinders.
- To plate the dish, arrange the radish slices in a row, then leave some space and arrange the avocados in a row.
- Place the rice cylinders on top of the avocado.
- Arrange the bbq ribs in a row . Add beetroot slices leaning against the ribs then add lime wedges and the carrot ribbons to the plate.
- Sprinkle the sesame seeds on top of the ribs and on the plate. Your restaurant style dinner is now ready to serve!
