For Father's Day, I wanted to do an original dish for family dinner. I prepared Spare ribs, dish I had tasted (and adored) in family MiniCook, and whose recipe has been directly imported from Louisiana by the head of household. They're pork ribs marinated in a sweet and sour sauce made from ketchup and traditionally cooked on the barbecue. Yummy!!! I had accompanied potatotes home, the opportunity to test the super recipe “French fries without frying” by Julie Andrieu from her book “Secrets of a gourmet to keep the line…”. And to finish off, One of my father's favorite dessert pie rhubarb as it is still the season.
Resting time: 1hour
Serves 5 people
- 1,5kg of pork ribs (unsalted)
- 2 onions
- 10 tablespoons ketchup
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 3 tablespoons honey
- 4 tablespoons balsamic vinegar
- Salt, pepper
Cut the ribs. Chop onions.
In a bowl, mix honey, soy sauce, Worcestershire sauce and balsamic vinegar until a preparation fluid. Add the ketchup.
Dip the ribs in the marinade and place them on your oven tray. Do the same with the onions and place them on the tray around the ribs.
Let stand 1 hour then pour the remaining marinade over the ribs and add pepper. Let stand 1 hour again for the meat soak in marinade.
Preheat oven to 200 °. Bake 20 minutes at mid-height and set aside until dinner.
Before serving, return to the oven to 200 degrees and finish cooking under the grill for 5 minutes maximum heat.
Remove the ribs and sprinkle with coarse salt. Serve immediately accompanied by potatoes or rice.
Potatoes – “French fries without frying”
Recipe Julie Andrieu
Serves 4 people
- 1kg of potatoes with firm flesh
- 2 tablespoons olive oil
- 1 egg white
- 1 teaspoon coarse sea salt
- pepper or chili (I put paprika)
- 2 tablespoon thyme leaves
Preheat oven to 200 °.
Wash and dry potatoes. Cut in half, then fried “Rustic”, keeping the skin. In a bowl mix the olive oil and egg white. Add the potatoes and mix again.
Once coated with the mixture of olive oil / egg white, arrange on a baking tray lined with parchment paper. Sprinkle with thyme, paprika and pepper. Cook for 30 minutes at 200 °, turning occasionally.
Remove from oven and season with salt while still hot. Serve immediately.
Cooking: 15 then 30 minutes
Serves 6 people
- 1 pastry
- 2 eggs
- 70g the sucre en poudre
- 50gr brown sugar
- 1 tbsp vanilla sugar
- 1 tablespoon cornstarch
- 25cl single cream
- 6 large rhubarb stalks
Pre-heat the oven to 180°C/Gas 4. Peel the rhubarb stalks by removing the thin film envelopping them. Cut into small pieces of 1.5 cm.
Prick the dough and arrange the rhubarb on top. Sprinkle a little brown sugar and bake at 180 degrees for 15 minutes.
Meanwhile prepare the migaine: Mix the sugar and eggs until the mixture whitens. Add the cream and a tablespoon of cornstarch.
Remove the pie, migaine then pay back 30 minutes in the oven until top is golden.
Sprinkle with brown sugar before serving.