Pork ribs i bought one peace with skin on
Half of pumpkin
1 head of garlic
Salt
Pepper
Rosemary
Few leaves of spring onion or chives
Prepare ribs by scorching the skin nicely , drying it out with paper towels and salting quite well.
leave it aside to salt in for half an hour.
De-seed your half of the pumpkin, salt well, add a bunch of rosemary (i used dried one from the garden, mashed it with hands and equally sprinkled inside of the pumpkin).
Put the pumpkin in preheated oven at 160 C, for couple of hours, constantly removing excess of pumpkin juice gathered inside. Once pumpkin is nice and soft (easily removable from skin with spoon), scoop it out into oven suited cooking pan.
Meanwhile after half an hour of salting in, add ribs on a grate on top of pumpkin, allowing juice to drip into pumpkin,
it took me 1,5 h to cook them through and get a nice crunch on the skin.
Around half an hour before pumpkin is done, throw in the oven unpeeled garlic cloves (full head - around 5 -7 cloves of garlic), once it is softened push it out of the skin straight to the cooking pan with pumpkin puree, mix it in and put it back to the oven.
Now the easy part, put ribs on top of pumpkin puree with garlic, crank the temperature to 220 C and keep it for 10 - 15 min, constantly watching the crackling as it is easy to burn it, i would advice from time to time add a bit of salt as it is helping to form very crisp crackling on top and who doesn't love crunchy crackling? :)
Now chop up spring onion or chives real nicely and once serving sprinkle it on top of pumping puree.
try it out and please comment!
Half of pumpkin
1 head of garlic
Salt
Pepper
Rosemary
Few leaves of spring onion or chives
Prepare ribs by scorching the skin nicely , drying it out with paper towels and salting quite well.
De-seed your half of the pumpkin, salt well, add a bunch of rosemary (i used dried one from the garden, mashed it with hands and equally sprinkled inside of the pumpkin).
Meanwhile after half an hour of salting in, add ribs on a grate on top of pumpkin, allowing juice to drip into pumpkin,
Around half an hour before pumpkin is done, throw in the oven unpeeled garlic cloves (full head - around 5 -7 cloves of garlic), once it is softened push it out of the skin straight to the cooking pan with pumpkin puree, mix it in and put it back to the oven.
Now the easy part, put ribs on top of pumpkin puree with garlic, crank the temperature to 220 C and keep it for 10 - 15 min, constantly watching the crackling as it is easy to burn it, i would advice from time to time add a bit of salt as it is helping to form very crisp crackling on top and who doesn't love crunchy crackling? :)
Now chop up spring onion or chives real nicely and once serving sprinkle it on top of pumping puree.
try it out and please comment!
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