BBQ Spare Ribs
HOW TO VIDEO : https://youtu.be/gicd5FawNxQ I like to buy my ribs in one piece so that I can trim any excess fat and also remove the thin membrane on the side that has the bones. Sometimes I cook the ribs in one piece and eat it as “pulled pork” or, once cooked and before the final grilling or BBQ I cut the piece into separate ribs. It is necessary to “get ahead” with this dish but you will be rewarded with the most succulent, tender, tasty pork.
Serves 6- 8
Ingredients
1 kg Spare ribs of pork trimmed of skin
For the sauce
5 cm piece of fresh ginger grated
4 tbsp honey
4 tbsp soy sauce
2 tbsp Worcester sauce
3 tbsp tomato ketchup
3 tbsp sherry vinegar (or malt vinegar)
2 cloves garlic chopped
Few drops Tabasco sauce
2 tbsp rapeseed oil
Salt and pepper
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Preparation
Place all the ingredients apart from the pork into a blender and blitz until you have a thick sauce.
Choose a large pan that will allow the piece of pork to fit. Bring a large amount of water to the boil then plunge the pork into it and cook for 10 minutes. Take the meat from the pan and when cool enough to handle pat it dry with absorbent kitchen paper. Place the ribs in a large oven proof tin or dish then brush both sides with the sauce. Cover with a sheet of foil and place in the fridge and leave to marinate for about 4-6 hours or overnight. Reserve some sauce for later.
When ready to cook – take the dish from the fridge and allow to come up to room temperature (about an hour). Preheat the oven to 100 degrees centrigrade then cook the ribs for 10 hours.
Once cooked I find it easier to allow the ribs to go completely cold then remove from the dish or tin and slice into portions. Transfer to a foil lined tin, brush over with the remaining sauce then simply grill or BBQ for 3-4 minutes each side until the ribs are heated through and the sauce nicely caramelised. Or reheat in the oven – 220 degrees c for 10-15 minutes turning once.
Alternatively, if you are pushed for time – after the long cooking simply transfer the pork to a foil lined shallow tin, brush over the remaining sauce and grill for 5-6 minutes each side until caramelised. The pork will be difficult to slice into ribs whilst warm but will be delicious served whole as pulled pork to fill buns and serve with salad and coleslaw.
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