Juicy Marbles

Olive Oil Caramel Glazed Ribs

Cream Cheese Mushroom Sauce

I love recipes that seem complicated, but are actually very simple. Recipes that possibly include a blow torch. Recipes with which I know that the chances of blowing my guests’ minds are above 99%. This is one of them. The smokey sweet profile of the olive oil caramel and the cozy and rich profile of the cream cheese mushroom sauce creates a range of flavors that is the culinary equivalent of Whitney Houston’s vocal range. It will make you wanna dance with somebody.

SHOP BABY RIBS (ONLY IN US 🇺🇸 FOR NOW)

Ingredients

FOR THE OLIVE OIL CARAMEL
• 50ml olive oil (we used Graza)
• 50ml maple syrup
• 1tsp smoked paprika
• 1tsp liquid smoke (optional)
• salt to taste

FOR THE SAUCE
• 200g of mushrooms (shiitake or button)
• 100g of creme cheese
• 250ml of vegetable bullion
• 2x spring onion1x small red onion
• 1x sprig of rosemary
• 3x garlic cloveblack pepper to tastesalt to taste

• 1x Juicy Marbles Baby Ribs
• tiny blow torch

35MIN / SERVES 2

preparation

1. Making the caramel olive oil is ridiculously simple. Just throw all the ingredients in a small, shallow bowl and mix with a fork until the texture becomes consistent. If it’s too runny, put it in the fridge for 10-15minutes. After that, glaze the ribs generously, but leave some for a later ;)

2. Chop all the ingredients for the sauce as you wish. There is no wrong way. Sometimes one feels chonky, sometimes one feels smol.

3. Put the glazed ribs in the oven, preheated to 200C/390F, and set a 15-minute alarm. Heat the pan.

4. Now take a pan and sauté the mushrooms & red onion first. Just before they start developing dark edges, toss in the chopped spring onions & garlic. Introduce a pinch of salt to the scene.

5. Once your happy with how things are looking, pour the bullion and chuck the creme cheese in there. Stir and have a taste. Introduce more salt if you feel like it. The time may be nigh to throw that sprig of rosemary in there too.

6. The ribs should be ready somewhere at this point. Take em out of the oven and cut them immediately into 4-6 pieces. Then lay them into the sauce to baste. Take a second to enjoy the bubbles of creamy goodness popping as the ribs drink up the flavor. Think of the pleasures that will soon unfold. Baste for about 5min and if the sauce becomes too thick, just add a bit more water.

7. Turn off the heat, but only to introduce a different, more primal kind of heat. A tiny blow torch. Slather the top of the ribs with the remaining caramel glaze and torch it. Burn that caramel nice and carefully. Spread the fire evenly, but with gusto. Torch until it becomes sufficiently crispy.

8. Serve the dish in the pan with desired side dishes. Proceed to live deliciously.