Tasting Table NYC: Manuka-and-Marmite-Braised Baby Back Ribs

To learn more about this recipe, see our related story, Ribs Go Kiwi, in our New York City Edition. 

Recipe adapted from Mark Simmons, Kiwiana, Brooklyn, NY

Manuka-And-Marmite-Braised Baby Back Ribs
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Make Manuka-and-Marmite-Braised Baby Back Ribs from Kiwiana in Brooklyn, NY.
Servings
4
servings
Ingredients
  • 2½ pounds baby back ribs
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, chopped
  • 2 medium carrots, chopped
  • 4 medium celery ribs, chopped
  • 4 garlic cloves, thinly sliced
  • One 1-inch piece ginger, scraped and thinly sliced
  • 3 whole pieces star anise
  • 2 sticks cinnamon
  • 1 bay leaf
  • 8 cups chicken stock
  • ¼ cup palm sugar (or light brown sugar)
  • ½ cup manuka honey
  • 3 teaspoons Marmite
  • 1 tablespoon Champagne vinegar
Directions
  1. Season the pork with salt and pepper. Heat a large grill pan over high heat and sear the ribs until golden brown, about 10 minutes.
  2. In a medium saucepot set over high heat, heat the vegetable oil until almost smoking. Add the onions, carrots, celery, garlic, ginger, star anise, cinnamon sticks and the bay leaf and lower the heat to medium. Cook until the vegetables are soft and aromatic, about 10 minutes.
  3. Add the chicken stock, palm sugar, manuka honey, Marmite and Champagne vinegar and season with salt. Simmer for 3 minutes, then remove the braising liquid from the heat.
  4. Preheat the oven to 325°. Place the ribs in a roasting pan and pour the reserved braising liquid over top. Cover the pan with aluminum foil and cook for 3 hours, shaking the pan every hour or so. Remove from the oven and set aside to cool slightly.
  5. Serve immediately or cool the ribs in the liquid and refrigerate overnight. The following day, scrape off the fat, strain the liquid and serve the liquid as a sauce for the reheated ribs.
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