Last weekend we bought groceries from Waitrose because we’re idiots with even less sense than we do money. Anyway I had a grand ribs idea, so ribs it was. I wasn’t to know that just 2 days later the boyfriend’s father would be feeding us Bank-Holiday-Monday lunch of ribs he’d made in his fancy smoker (our Xmas present to him a couple of years ago, now come to bite us) and with the boyfriend’s mum’s long-held family recipe for amazing sauce.
Unwittingly, unknowingly, and with a virgin hand, having never cooked ribs before, I rustled up the below with a bit of help from a recipe on the taste.com.au website. I’ve visited there a bit lately. I think using the internet to find recipes is the easy option, I hardly ever walk up to the below shelf in the sitting room…
…and pull out a recipe book. I bloody should.
To be fair, however, I’m pretty sure the ancient CWA cookbook wouldn’t have anything as exotic as ribs in it, although if I ever need to make a sultana scone I’m very well catered for.
Moving right along…
Gather, for about 1.5kg of ribs (I admit to lessening my ingredients a bit because only had 1kg or so of ribs. Pig ribs. Pig ribs are best in this instance):-
3/4 cup barbecue sauce
1/2 cup tomato sauce
1/2 cup apple cider vinegar
1/3 cup firmly packed brown sugar
1 long red chilli, finely chopped
2 garlic cloves, crushed
2 teaspoons smoked paprika
I also went off-recipe and added some chipotle sauce because, you know, it’s good.
Slop everything into a big, wideish ceramic bowl and mix. I’ve learnt that it’s better to crush the sugar lumps out before mixing. I recommend you do.
Mix in all the ribs, making sure they’re well covered with sauce. The whole thing will smell peculiar – both good and rank all at once. Like sharp, vinegary and smokey bbq, but also death.
Cover with some clingfilm and leave to marinate for at least 6 hours, or overnight if you have been incredibly well organised.
I left these for about 4 hours. It’d been a busy day.
Pre-heat your oven to about 160C or 140C if you’ve gone fan forced
Line a nice big baking tray with foil. Absolutely, categorically do this unless spending a few days scrubbing said baking tray, pointlessly, sounds like fun to you.
On top lay a rack, maybe the one from your oven grill? Worked for me. Lay your ribs on top and cover with foil.
Stick them in the oven for 90-mins, flipping and basting with the leftover sauce every time you pay them a visit. So, if your maths is bad, you’ll do two visits, then a third. Keep them under the foil whilst they’re in the oven.
By the third visit they should start to look something like the above.
Take the foil off, raise the temperature to 200C/180C fan-forced, brush with more marinade and cook for another 30 mins.
Whilst this is happening you’re supposed to pour the rest of the leftover marinade into a little saucepan and bring to the boil, then simmer for 5 minutes till it thickens a bit. I couldn’t be arsed, and I didn’t really have enough left. I probably should’ve bothered. So, make sure you bother.
Voila. Charred rib of pig.
Bloody delicious, actually.
We ate with a previously-blogged coleslaw that the boyfriend threw together (found here – https://averagebaker.wordpress.com/2012/03/25/coleslaw-and-potato-salad-you-lucky-things-you/ ) . Exceptionally good with these.
You’ll need a few napkins as it’s not polite eating, and you’ll need to not mention to the boyfriend’s father when presented with his version of pig-ribs that you’d already had enough that week, thanks very much.