Pastrami-Spiced Pork Ribs
Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.
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Cooking tools:
- Mortar and pestle
- Roasting pan
- Pastry brush
- Saucepan
- Colander
- Chef's knife
- Mixing bowl
- Baking sheet
- Parchment paper
- Aluminum foil
- Plastic wrap
- Airtight container
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Stove
- Refrigerator
Ingredients
- 3 kg American-style pork rib racks
- 125 ml apple cider vinegar, plus extra for brushing (½ cup)
- 60 gm molasses
- 40 gm Dijon mustard
- Pastrami spice rub
- 2 tbsp black peppercorns
- 2 tbsp white peppercorns
- 2 tbsp yellow mustard seeds
- 2 tbsp coriander seeds
- 3½ tbsp smoked paprika (25gm)
- 1 tsp cayenne pepper
- 2 tsp brown sugar
- Potato salad
- 2 kg chat potatoes, halved
- 100 gm sour cream
- 50 gm mayonnaise
- 1 tbsp apple cider vinegar or a splash of pickling liquid from the pickles
- ½ onion, coarsely grated
- 1 garlic clove, finely grated
- ½ cup coarsely chopped flat-leaf parsley
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