Hundreds of guests will get to sample the cuisine of Australia and New Zealand at the MDA's Taste of Down Under event next week.
We got a taste of Chef Mark Simmons' popular New Zealand dishes in the Good Day Cafe. He is from Kiwiana, which is about combining the rich cultural and culinary traditions of New Zealand.
PORK RIB RECIPE
Yield: 4 servings; cook time: 3-1/2 hours
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
1 (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
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.
MDA's A Taste of Down Under is an Australian and New Zealand Food and Wine Tasting event to benefit the Muscular Dystrophy Association being held on Monday, June 18, 2012 from 6pm to 10pm. A Taste of Down Under will gather over 600 guests at the Bridge & Terrace Room at Bridgewaters, located in the Historic district of the South Street Seaport, to sample culinary delights from some of New York City's most acclaimed restaurants. In addition, the event offers entertainment, celebrity appearances and live and silent auctions.