Succulent, sticky pork ribs are tender and finger-licking good. Perfect for a casual dinner with friends, a snack to accompany a sporting event or barbecue in the garden. Serve with loaded potato skins for ultimate success.
If you prefer beef, this recipe will work equally beautifully, but personally, we love pork. Where possible, buy your ribs from your butcher, but supermarket butchers will usually have some nice meaty ones at the counter. To save on work, as your butcher to remove the membrane for you.
There are few things more enjoyable that chewing sweet, juicy meat off the bone – and ribs are the best way to do this. Flavourful meat, soft marbled fat and sticky barbecue sauce – a combination made in heaven.
Slow cook your ribs in the oven and then either under the grill, or on the barbeque, for a chargrilled, caramelised finish.
- 1 kilo juicy pork ribs from the butcher
- 4 cloves of garlic (Crushed but in skin)
- 4 springs rosemary
- 1½ tablespoons ground fennel seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground black peppercorns
- 1 teaspoon ground coriander seeds
- Pinch of salt
- 2 tablespoons smoked paprika
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 large red onion, finely diced
- Rapeseed oil
- 50g butter
- 100ml madeira/sherry
- 200ml tomato ketchup
- 60ml Dijon mustard
- 25ml cider vinegar
- 40ml Worcestershire sauce
- 1 tsp tabasco
- 50ml blackstrap molasses
- 50ml maple syrup
- 2 tablespoons dark brown sugar
- Remove the membrane on the back of the pork ribs.
- Sprinkle the price mix over the ribs and rub in. Set ribs aside for minimum of half an hour, preferably 4 hours.
- Add onions and oil to pan and cook until soft. Add in sherry or Madeira and reduce until half.
- Add remainder of liquid ingredients to pan and simmer until thickened slightly.
- Heat griddle pan until smoking and add a splash of oil. Add ribs and brown until slightly charred. Return ribs to baking dish and cover with barbeque sauce.
- Sprinkle rosemary and garlic cloves over ribs, cover baking tray with tin foil and cook for 5 hours at 140 degrees (fan).
- When ready to eat, remove ribs from baking tray and place on rack under the grill. Brush ribs with bbq sauce from baking tray and grill for 5-10 minutes until caramelised and sticky.
- If you have a barbeque, finish on the grill for an extra sticky, chargrilled taste.
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