I LOVE meat on the bone. What is bizarre about this statement is that I didn’t eat meat for years (food poisoning in Portugal) and couldn’t bear the texture or the thought of it in my mouth.
Now days, although I am not a chicken breast or steak person I absolutely love chicken wings, drumsticks and ribs.
Ribs are my favourite pub menu choice and I could eat 50 of them in one go. I have never attempted to make them myself as have always relied on the amazing Waitrose sticky BBQ ribs that just go in the oven for 20 minutes but thought I’d give it ago as its our wedding anniversary weekend (more to come tomorrow!)
This takes a little time and is best prepared the night before ready to go in the oven the following day.
As the sauce is rich and sweet I wanted something a little more healthy to go with them and as James has a new found love for sweet potato (yay..finally!!) thought I would push them on him.
Serve with lots of napkins and a cold frosty beer for once you’ve licked those fingers:-)
For the Dry Rub
2 Tbsp Mustard Powder
2 Tbsp Cayenne Pepper
2 Tbsp Smoked Paprika
3 Tbsp Brown Sugar
2 Tsp Pepper
1 Tbsp Salt
Method
Mix all Ingredients together and use your hands to rub the powder into the rack of ribs.
Cover and leave in the fridge overnight to marinade.
….The following day..
For the Marinade
4 Tbsp Ketchup
2 Tbsp Runny Honey
75ml White Wine Vinegar
100ml Water
2 Tbsp Worcestershire Sauce
2 Tbsp Brown Sugar
2 Garlic Cloves Crushed
Mix all ingredients together and set aside.
To cook the ribs
Preheat the oven to 170C/150 fan/Gas
Add 100ml cold water to the roasting tin and cook the pork in the oven for 3 hours or until very soft and tender – the meat should be almost falling off the bones. Turn every hour and add a little extra water if the base of the pan becomes dry as the pork drippings may stick and begin to burn. (Cover the ribs with a piece of foil if they begin to dry out.)
4For the wet barbecue sauce, Place over a medium heat and bring to the boil, stirring. Reduce the heat slightly and simmer for 5 minutes or until the sauce has thickened, stirring regularly.
Remove from the heat and pass through a sieve into a bowl to get rid of the garlic that might otherwise burn In the oven.
Pour roughly half the sauce into a serving dish and set aside. Leave the rest in the bowl.
Take the pork out of the oven and, using a pastry brush, brush liberally on both sides with the barbecue sauce.
Carefully place the pork in the oven and cook over a low heat for 20-30 minutes, turning and brushing with more of the barbecue sauce every 5-8 minutes as it cooks.
Don’t leave the pork for a minute or the marinade could burn and be prepared to move the rack up if the coating starts catching. (You’ll need to use a decent set of tongs to turn the pork as it needs a firm grip!
The idea is to get a thick, sweet, smoky coating on the pork. Carve the ribs and serve with the reserved barbecue sauce for dipping or drizzling.
For the Fries
Peel the sweet potatoes and cut into thin chips.
Place on a baking tray and drizzle with olive oil and salt and pepper.
Cook in a medium oven for 20 minutes (more if you have cut your chips thick)
Serve with the ribs and reserved BBQ sauce and get smacking those lips!!
Nom Nom Nom!!
Live for the Kitchen, Die for the Dining Room 