Did I mention the time I had Roast Beef ‘States-Style‘? It reaffirmed to me that if you want to eat meat then you need to take some cues from our cousins over the water. Believe me US Roast Beef is nothing like the dried up leather Grandma served up on a Sunday in the good old days.
Anyway I decided to try my hand at another classic piece of Americana – Spare Ribs.
I had the adventurous eater as a willing assistant but I don’t think he ever actually got to try them because they weren’t ready until about 1am. Bless. Anyway for spare ribs you will need:
- A couple of pounds of pork ribs
- Black Treacle
- English Mustard
- Soy Sauce
- Tomato Ketchup
- Smoked Paprika
- Tomato Puree
- Worcestershire Sauce
No two websites do Spare Ribs the same way so really its all down to you. And its dead easy. We pre-boiled our ribs for a couple of minutes to soften the suckers up a bit but I don’ t think you need to really. Then you hand over the razor sharp Jamie Oliver choppy thing to the 11 year old so he can get busy with the garlic:
Then you stick all your sticky ingredients in a pan and cook it up to get a thick sweet BBQ sauce:
Now stick in the oven on a low heat covered in foil for a couple of hours. Every now and then you can take them out of the oven and brush some more sauce over them.
See that lump of silver foil? That’s a whole garlic bulb with the top cut off and drizzled with olive oil. Get that bad boy out after an hour (remember that oven temp had better be low) and squeeze, no ooze, the contents into some boiled potatoes and butter:
Now serve it:
Its all melt-in-the-mouth and…hang on I forgot the wine shot: