Saturday, 10 September 2011

Donal Skehan's Sticky Barbeque Spare Ribs

These are just the most delicious ribs. For years I tried to imitate my local Chinese BBQ Spare Ribs but to no avail, but now I've found the answer. These pork ribs that are boiled in flavoured stock, as a result they melt in your mouth and are falling off the bone. Just so you know I sometimes double the sauce if I'm feeling extra greedy!!

Serves 6

3kg (6½lb) baby back pork ribs
2 onions, peeled and sliced in half
1 Garlic, Chopped
A generous pinch of salt

For the Barbecue Sauce:
60g Demerara sugar
4 tbsp Dark soy sauce
4 tbsp Tomato ketchup
4 tbsp Honey
4 Garlic cloves, peeled and finely chopped
1 tbsp English mustard
Tobasco Sauce (Optional)


Cut the strips of ribs into manageable pieces, with about 3-4 ribs to each piece.

Then put the ribs in a large saucepan with the onions, garlic, a generous pinch of salt and enough cold water to cover.

Bring to the boil then reduce the heat and simmer gently for 1-1½ hours until the meat is tender. Shortly before the ribs are cooked, preheat the grill to medium or light a barbecue. Whisk all the ingredients for the barbecue sauce together in a saucepan.

Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce.

Remove the ribs from the pan and place in a large baking dish or roasting tray, then coat with half the barbecue sauce.

Cook under the hot grill or on the barbecue for 5 minutes on each side and then serve with the rest of the barbecue sauce (reheat if necessary) and devour!

No comments:

Post a Comment