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Ingredients
US|METRIC
3 SERVINGS
- 2 kilograms baby-back pork ribs (in racks)
- 2 celery stalks (trimmed, halved)
- 1 onion (thickly sliced)
- 2 red chillies (cut in half lengthways)
- 1 garlic bulb (cut in half horizontally)
- 250 mL apple juice
- 125 mL tomato ketchup (/4½fl oz)
- 150 grams dark muscovado sugar
- 2 Tbsp. worcestershire sauce
- 1 tsp. paprika (smoked hot)
- 1 tsp. sweet paprika (smoked)
- 75 mL white wine vinegar (/2½fl oz)
- 50 mL bourbon whiskey
- 3 egg yolks (free-range)
- 1 Tbsp. Dijon mustard
- 2 Tbsp. cider vinegar
- 300 mL rapeseed oil (/10½fl oz)
- 1 celeriac (julienned and placed in acidulated water)
- 2 Tbsp. parsley (roughly chopped fresh flatleaf)
- sea salt
- freshly ground black pepper
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