It’s been a while since I did ribs. I went to my trusty farm shop to get some, got home, decided they weren’t big enough, and popped to Tesco and got some much more substantial ones.
Talking of substantial, check out this guy. He is an ‘extreme eater’, and consumes extreme amounts of food. For some reason. He took on the Breaking BadAss Challenge at Longhorns Barbeque Smokehouse in Newcastle and ate a rack of beef ribs, a rack of pork ribs, various other meaty items, some coleslaw and so on. Inexplicably though he couldn’t eat a pot of baked beans and thus, having failed the challenge, had to fork out £35 for the meal.
For these beauties you will need (courtesy of James Martin this time)
For the ribs
- rack pork spare ribs
- 1 tsp black peppercorns
- 3 bay leaves
- small bunch flatleaf parsley
- 1 dried chilli (chipotle or similar)
- 1 onion, roughly chopped
- 1 carrot, cut into chunks
For the sauce
- 6oz tomato ketchup
- 5oz chipotle chilli ketchup
- 3½fl oz dark soy sauce
- 6oz dark brown sugar
- 4 tbsp teriyaki sauce
- anything else that takes your fancy (as you can see below – garlic, tabasco, some funny Mexican stuff in a pot…its all good)
Look at that – practically half a piggy. First you need to simmer the ribs for an hour and a half in a big pot of water with the onion, carrot, bay leaves etc…
Remove the ribs – they don’t look great right now (reserve the liquid and use as stock for something else maybe)
Make the sauce. Add the ingredients to a pan and bring to a simmer.
Line a baking tray with foil. Put the ribs on and then coat liberally (LIBERALLY people) with the sticky sauce.
Cover tightly with additional foil and pop in the oven at 150 centigrade for about 4 hours. Half way through add some additional sauce. I love additional everything…
Once you are happy that you have drowned/nuked your ribs, serve with baked potatoes and coleslaw.