Fri, 2 September 2016
Spare Ribs
Ingredients:
4 (per person) Pork Ribs (approx 350-450g)
For the marinade:
85ml Oil
250g Onions, chopped
2tsp Garlic, peeled
350ml Red Wine
2litres Cola
650ml BBQ Sauce
85ml Soy Sauce
85ml Worchester Sauce
350ml Ketchup
1 block Chicken Bouillon
1tsp Star Anise
1tsp Cloves
1 stick Cinnamon
1 sprig Rosemary
1 sprig Thyme
For a bit later:
100ml Honey
175ml Ketchup
85g Brown Sugar
Method:
1. Sweat onions, garlic, spices & herbs in oil until glassy
2. Deglaze with red wine
3. Add all other ingredients and bring to a rolling boil
4. Cook for 15 minutes then strain through a colander
5. Trim the ribs to remove excess grizzle & bone & trim to 350-450g portions
6. Lay ribs in a medium deep oven tray & cover with sauce.
7. Cover with greaseproof paper & seal with a double layer of tinfoil
8. Bake in the oven at 160˚C for 1-1.5 hours or until meat easily falls from the bone but not falling to pieces.
9. Remove the meat from sauce once cooked and rapidly cool in the fridge
10. Render the remaining cooking liquid to a thick consistency in a thick bottomed pot, stir regularly to prevent catching
11. Add ingredients, honey, ketchup & brown sugar and once incorporated, rapidly cool the sauce
12. Glaze ribs with sauce and bake in oven at 180˚C for 15 minutes or until sticky & hot
