Slow-cooked pork ribs with blue cheese dip

I think I have finally perfected cooking ribs. This batch were beautiful - the meat was very soft and falling off the bone. I still haven't found a home-made marinade that I am happy with yet, so I just stick to the ribs that have been pre-marinaded - they seem to work just fine and are a similar price to unmarinaded ribs. These are great with things like potato wedges, barbeque sauce (one of my favourites is Santa Maria's Kentucky Whiskey BBQ sauce) and vegetables such as carrot and cucumber sliced into sticks, for eating up the remaining dip!

Ingredients

• 2 x 300-400g pre-marinaded pork ribs (much easier than marinading own, ribs really need to be marinaded else dry and chewy)
• 1 dl crumbled blue cheese
• 1/2 tsp salt
• handful of fresh/frozen parsley, chopped
• 200 g (1 pot) sour cream (kermavilli) or creme fraiche

Method
For the ribs

1. Pre-heat oven to 120C.
2. Remove ribs from packaging.
3. Wrap the ribs and marinade in foil - do not leave any gaps open in the foil.
4. Put in/on a baking tray, a tray with sides is best, just in case of any spillages.
5. Cook at 120C for 2.5 hrs
6. Turn heat upto 200C and cook for a further 15 mins and then take out of the oven for 15 mins to rest.

For the blue cheese dip (start making just before you turn the oven up on the ribs)

1. Pour sour cream into a bowl.
2. Add the crumbled blue cheese.
3. Add salt to taste, add the parsley and stir.
4. Let it stand in the fridge for half an hour before serving.

 Hyvää Ruokahalua!