Ingredients: 2 Racks St. Louis Style Pork Ribs (Pork Spare Ribs)
for the sauce: 1 1/2 tablespoon canola oil 1/2 white onion, diced 1/2 tablespoons finely minced fresh ginger 2 garlic cloves, finely minced 1/4 teaspoon cayenne 1/8 teaspoon black pepper 1/2 cup cider vinegar 1/4 cup water 3 ounces tomato paste 1/4 cup soy sauce 2 tablespoon sesame oil 1 cup pure maple syrup 1 1/2 tablespoon dry mustard 1/8 teaspoon dried thyme 1/2 tablespoon kosher salt
for the dry rub: 1/4 cup sweet paprika (use 1/2 pimento if you prefer some for a smokier flavour) 1/2 cup brown sugar 1 tablespoon black pepper 1 tablespoon garlic powder 2 teaspoons cumin 2 teaspoons salt 2 teaspoons cayenne 1 teaspoon dry mustard 1/2 teaspoon dried oregano Mix all ingredients in a bowl, set aside.
to make the ribs: Generously coat both sides of the racks of ribs with the dry rub and rub it in well. Place the ribs (meaty side up) on a foil covered, rimmed sheet pan and place in the fridge to marinate for 5-6 hours. Heat the oven to 225℉ or 107C and set in the middle of the oven. Cook for 3 1/2 to 4 hours, rotating the pan front-to-back a few times to ensure even cooking, until the ribs are done. To check for done-ness, pick a rack up from the centre with a set of tongs. When fully cooked, the rack will droop like an upside down U, and the meat at the centre will start to crack. Pull the ribs from the oven and set the oven to BROIL or Grill. Slather the ribs on both sides with sauce, then place back in the oven and broil until the ribs are bubbling and the sauce is set, about 4-5 minutes.
For the Rice Pizza Crust: 1 cup Spekko Saman White Long Grain Rice Salt to taste 2 ½ cups water ¼ cup yoghurt ½ cup mozzarella cheese, grated 3 egg yolks
For the toppings: 2 tbsp tomato paste Mayonnaise to taste 1 cup shredded rotisserie chicken ½ cup ham ¾ cup mushrooms, sliced ½ Red onion, sliced ½ cup sliced green pepper ¾ cup mozzarella, grated Fresh parsley to garnish
Method: 1. Cook rice according to the pack instructions and add salt to taste. 2. Mix the yogurt and egg yolks together. Add them to the rice & mix. 3. Once combined add the grated mozzarella and stir to combine. 4. Line a baking sheet with baking paper. 5.
Spoon the rice mixture onto a greased pizza pan (a baking sheet will
work perfectly too) and use a spatula to press into the tray to the
edges. 6. Bake for 20 minutes at 180°C until crisp and slightly browned. 7.
Spread the tomato paste over the top of the pizza, followed by the
shredded rotisserie chicken, ham, mushrooms, red onion and green
pepper. Drizzle generously with mayonnaise and top with mozzarella
cheese 8. Bake for a further 10 minutes until golden & crispy. 9. Remove from the oven, sprinkle with fresh parsley, slice & serve. ENJOY!
