Sticky Juicy Ribs with Garlic Mashed Potatoes

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
  • Garlic
  • 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:

Once the sauce is all cooked up and thick you can pour it all over your ribs

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:

19 thoughts on “Sticky Juicy Ribs with Garlic Mashed Potatoes

  1. I do love ribs, and yours look good! I’ve had the good fortune to work for a company that sends me about the US on occasion, and I’ve tried ribs in the Carolinas, Memphis, Texas, Kansas City, and everywhere in between. Small scale wars are fought on the topic, and everytime my friends from Texas and Memphis are together I know what the conversation will be.

    For what it’s worth, Memphis style pork barbeque slow roasted with a dry rub and finished on the grill (and sauce on the side) is my favorite approach to ribs. For beef ribs, nothing tops what they do in Austin, Texas (sorry Kansas City), but shredded pork shoulder is actually my all-time favorite cut for the barbeque. I’m not much for cooking it, but i sure do love it eating it – yum! :)

  2. Wow – these sound absolutely delicious! I will have to try your sauce recipe – it gets old bringing barbecue sauce with me in my suitcase from the US. I am always terrified of the bottles breaking and leaking red sauce all of my clothes!

  3. I watch a lot of cooking shows and they do plenty of tours to every BBQ joint and rib shack in America and every single one of them has their own “secret” to doing BBQ. The truth is, it’s all about the same !! (at least the basics). And of course, taste is very subjective.
    I happen to like putting on BBQ sauce early when cooking ribs because I REALLY,REALLY,REALLY LOVE the taste of the burnt and caramelized sugar on my ribs.
    Your ribs looked fine !!
    I’d eat them !!!

  4. You are correct that proper rib cooking is low and slow. There are many recipes for sauce; however any with sugar should be applied towards the end to avoid excessive char. Try rubbing a spice mix for a low and slow dry roast and applly the sauce towards the end. And do this with a cold one in hand (PBR or similar); cookin ribs is a manly task. Drinking wine at the sit-down is fine, but beer is required for smoking and grilling. Your ribs look good!

    • You’ve done this before. You’re right they did char up a bit but my arse was saved by the foil – otherwise they would have been as dry as old boots. If it ever gets sunny this summer we could do a virtual BBQ competition – but we need some Aussies – there’s a chap called Gary out there somewhere in the blogosphere…

  5. Spareribs are awesome, and yours look pretty great.

    Did you remove the membrane from the back of the ribs? My mom told me to do that and it makes a huge difference.

    This guy probably explains it better than myself:

  6. There is one thing on which we differ. I am a solo cook. I can’t abide having ‘help’. That is unless it is with washing pots and clearing away. The cooking for me is a time of solitude and escape. Not that I would be successful in getting either of my (older than yours) young ‘uns to assist anyway. They have no problem putting the food away though. I like your approach to the garlic mash and the spilling of the treacle for the ‘money shot’.
    Best,
    Conor

    • yes the spilling of the treacle was a spontaneous ‘how can we make this lump of meat interesting’ thing. My oldest likes doing anything once – but it had better be instantly intriguing otherwise its back to the PS3, and I always do the washing up

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