½ vanilla bean, split, seeds scraped out and set aside
6 parsnips, peeled, core removed and roughly chopped
475 ml (17 fl oz) almond milk
0.625 ml (1/8 tsp) nutmeg
Salt and pepper to taste
Combine the coffee, cocoa and spices (cumin, paprika, coriander, cinnamon and black pepper) in a small bowl; mix thoroughly and set aside.
Trim any silver skin from the ribs, allowing some fat to remain, and season generously with salt. Lay 75 cm (2½ feet) of 45-cm (18-in) aluminium foil flat on worktop, long side facing you. Cover the aluminium foil with a piece of plastic wrap the same size. Place the salted ribs meat-side down on the centre of the plastic wrap. Lightly dust the ribs with the coffee/spice mixture. Turn the ribs over and dust the other side with the spice mixture. (Note: Set aside 2.5 ml (½ tsp) of the spice mixture for the compote.)
Take the right side of the plastic wrap and bring the edge over the top of the meat. Repeat with the left side, completely covering the meat. Bring the top and bottom edges of the plastic wrap tightly over the far and near edges of the meat. (Note: It’s important the seams are on top of the package.) Repeat this procedure with the foil, keeping seams on the top. Place the package in a 5-cm (2-in) high roasting pan and place in a 135°C/275°F/Gas 1 oven for 6 hours.
Meanwhile, in a medium frying pan over medium-high heat, sauté the red onions in 15 ml (1 tbsp) of olive oil until translucent, about 3 to 5 minutes. Add the cherries, Cabernet, balsamic, honey, vanilla bean and 2.5 ml (½ tsp) of the coffee/spice mixture, and bring to a boil. Reduce heat and simmer until the liquid is reduced by two-thirds and a syrupy consistency is reached, after about 15 minutes. Transfer to a bowl and cool to room temperature.
While the compote cools, toss the parsnips in the remaining olive oil and spread on a roasting pan with 1.25 cm (½ in) of water in the bottom; roast in a 200°C/400°F/Gas 6 oven for about 1 hour, until caramelized and tender, stirring occasionally during cooking. Transfer the roasted parsnips to a food processor and add half the almond milk. Pulse until smooth consistency, like mashed potato, is reached, adding more almond milk as needed. Add the nutmeg and season with salt and pepper to taste.
When ready to serve, remove the ribs from the cooking package and place on a baking sheet in a 240°C/475°F/Gas 9 oven for 10 minutes to caramelize and crisp the outside. To serve, spoon parsnip puree onto plates. Top with the ribs and garnish with the cherry compote.
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