Recipe: The ultimate spare ribs from Chef Stuart Blair – Constance Moofushi

Alizee restaurant, Constance Moofushi, Seychelles

Relaxed barefoot chic at Constance Moofushi's Alizee restaurant, Maldives

Barefoot luxury is what Constance Moofushi Resort, Maldives is all about.

Alizee restaurant is serving simple, generously sized dishes made out of the best produce – in other words, ‘bare food’.

Stuart Blair, the executive chef at Moofushi, has brought back from his native Australia a very special recipe for spare ribs.

The ultimate Moofushi spare ribs

The ultimate Moofushi spare ribs

No cutlery is needed. At Moofushi, you’re given warm wet towels regularly during the meal to clean your hands.

Chef Stuart never shares his recipes with anyone. But he made an exception… just for you.

Ingredients

  • 400g pork ribs

For the marinade:

  • 220g soft brown sugar
  • 70ml chilli sauce
  • 120ml dark rum
  • 60ml soy sauce
  • 60ml tomato ketchup
  • 60ml Worcestershire sauce
  • 2 cloves garlic
  • 3g dry mustard
  • Black pepper to taste

Vegetables to serve:

  • 1 medium carrot, sliced
  • 1 medium courgette, sliced
  • 1 red pepper, cut into wedge shapes
  • 6 Asparagus
  • Cauliflower, a handful of the flowers

1. Clean and prepare the ribs.
2. For the marinade – combine all ingredients in a saucepan and simmer for 30 minutes, stirring occasionally until all ingredients have dissolved. Cool and refrigerate until ready to use.
3. Marinate the pork ribs for 12 hours before cooking.
4. For the prepared vegetables – sprinkle with olive oil, and season with salt and pepper. Chargrill until ready.
4. Chargrill the pork ribs until cooked through, and serve hot.

Let us know how you get on and send us your comments and pictures of your own spare ribs.

You can get in contact with us via Twitter, Facebook or the comments section below.

2 thoughts on “Recipe: The ultimate spare ribs from Chef Stuart Blair – Constance Moofushi

  1. Please can you publish the recepie for the Scottish bread served at the prince Maurice? It was gorgeous! Also had a green soup on creole night which was amazing, was in 2005 tho!x

  2. Pingback: Top 5 most popular recipes on the Constance blog | Elegance, Excellence and Extraordinary Places

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