I did ribs for when a few mates came around to watch football last week. When doing this recipe I thought there is no point us using a ready made BBQ marinade, so I decided to make my own bbq sauce.
My approach to recipes is read many, choose the bits you like form each, add some of your own judgement, taste, adjust and taste again. My wife was out so I could not use my usual sounding board so it was harder than usual.
For poaching the ribs
I used 1.5 Kg of pork ribs. I put the ribs in a deep pot and covered them with water, added a onion halved, 2 crushed garlic cloves, 1 teaspoon black peppercorns and 2 green chillies sliced.
Put the heat on high, and bring to the boil, then let the ribs simmer for 45 minutes, or until the meat is tender.
2 tbsp maple smoked extra virgin rapeseed oil
2 onions finely chopped
4 garlic gloves, crushed
3 dried chillies, crushed (1/2 teaspoon crushed chilli powder)
2 red chillies, chopped
400 g pasata
200 g tomato ketchup
110 g dark brown sugar (I only had light brown)
110 ml dark soy sauce
60 ml malt vinegar
1/4 tsp ground black pepper
1 tsp ground cumin
1 tsp Worcestershire sauce
2 tbsp honey
1 tbsp English mustard (I only had Dijon in)
- heat a deep pan until hot, add the oil, onions and garlic. Fry for 5 minutes, or until the onions have softened.
- Add the chillies dried and fresh, cumin, brown sugar and cook for 2 minutes, until the sugar has melted.
- Add the rest of the ingredients, bring to the boil, reduce the heat and simmer for 10-15 minutes, until thickened. Remove from the heat, allow to cool and blend to a smooth paste in a food processor or using a stick blender.
I then mixed half the marinade through the ribs and placed in the fridge over night.
An hour before baking the ribs I took them out of the fridge. Pre-heated oven to 200 degrees. Placed the ribs in a blacking tray and covered with foil and baked covered for 20 minutes.
I then basted the ribs with the rest of the bbq sauce and baked uncovered for 10 minutes.