Last November I missed out on going to the inaugural Margaret River Gourmet Escape which by all accounts from various people was a fantastic weekend. Parental duties (The Wiggles final concert) meant that I had to stay put in Perth that weekend but fortunately I didn’t miss out entirely thanks to Rekorderlig and their delightful new cider flavour, Orange Ginger.
Cider has certainly hitched a ride on the 80s comeback wagon along with fluoro accessories and Rick Astley. Back in the day, Strongbow was pretty much your only cider option (other than Dry or Sweet) but today you have a veritable plethora of ciders. Even bars and pubs have at least one type on tap, such is its popularity. Indeed, any sort of half decent hipster eschews the amber ale in favour of cider. Coronas and socks? Sooooo last decade.
I myself often enjoy a thirst quenching cider in lieu of wine, particularly over the summer months. I’ve got a list of favourites although what I eventually crack open depends greatly on the occasion too. I find the drier, unflavoured ciders (like Magners original) great with meals (pizza, BBQs etc.) but if I’m after something to sit back with and enjoy with friends, I can’t go past a sweet, fruit-spiked concoction. Last year saw me become firm friends with Rekorderlig’s Strawberry-Lime cider.
In Summer 2013, I think I my new cider BFF is going to be Rekorderlig’s latest addition. Orange Ginger is probably the least sweet cider in their range but it’s still packed full of flavour. What screams summer more than a zesty orange bevvie with a gingery kick? It was recommended that I have the cider on ice with a slice of lemon and I second that recommendation. I loved the citrus tang :)
I could have quite happily imbibed the entire bottle but as I was keen to try a new ribs recipe, I spared a quarter of a cup of Orange Ginger. A lot of pork ribs recipes involve Asian flavours and ingredients so when I discovered the use of cider in some Northern American ribs recipes, I simply had to use this lovely cider to experiment.
The ribs weren’t super sticky but they were definitely infused with amazing flavours, most notably the orange and ginger. I’m sure I will tinker with this recipe again over summer. That’s if I manage to not drink all of the cider in a sitting!
600g pork ribs
1/4 cup Rekorderlig cider (Orange Ginger preferrably, but plain apple is fine too)
1/4 cup freshly squeezed orange juice
1 tsp fresh ginger, roughly chopped
2 gloves garlic, crushed
2 tbsp honey
2 tbsp BBQ sauce (I love Beerenberg Farm’s Cooper’s Ale Sauce)
salt and pepper to season
To Make: Combine all ingredients except ribs and BBQ sauce in a small bowl to make marinade. Place ribs in a shallow dish and season with salt and pepper. Cover ribs with half the marinade. Cover and place in fridge for at least 2 hours (preferably overnight), turning ribs once during the process. Add BBQ sauce to remaining marinade and combine well to make a basting sauce. Store in fridge until ready to use.
When ready to cook, pre-heat oven to 220C and take ribs out of fridge, covering ribs with some of the basting sauce. Place ribs in oven uncovered and cook for 20 minutes. Take ribs out of oven and baste again. Cook for a further 10 minutes. Lower oven temperature to 170C and remove ribs, basting again. Cover ribs with foil and cook for 30 minutes. Remove once done and baste again for the last time. Place back in oven for another 10 minutes, uncovered. Ribs are ready when glazed and smelling good. Please note that if your ribs are meaty, you may need to cook the ribs covered for a longer period.