Sunday, 11 March 2012

What do you think of when you think of ribs?

Burley men with beer bellies, wearing wife beaters, and listening to Ted Nugent? A Southern barbecue with corn and Budweiser?

While these images may have some truth to them, ribs aren't just for rednecks or fat people.

Ribs aren't feminine or pretty, but let's face it, your taste in style and fashion is not necessarily your taste in food. Still, ribs are sweet, hard to ignore, delicious and one of the cheapest meats you can buy. I'm a fan.

The formula for flavour is simple: sweet, sour and hot.

The recipe I take pride in making is as follows. It serves four (1/2 rack/person) or 2 meals for 2. Buy the ribs with the most meat on them.

Ribs Recipe:
2 Racks of ribs

Sauce for Ribs
3 tablespoons of soy sauce
3 tablespoons of ketchup
6 chopped pepper rings or 1 small chili chopped
2 tablespoons of ginger
2 tablespoons of honey
Tabasco to taste (I'm not a person who likes it too spicy and I find 8 drops sufficient)
Salt and pepper to taste

1. Rinse ribs in hot water. Boil in water for an hour. Sometimes, ribs will release a great deal of fat in the form of cloudy white bits. Skim these off. I sometimes do this half a dozen times. Cooking the ribs in water will render the fat, cook them and make them moist.

2. Make sauce for ribs as the ribs are cooking in the water. Combine all ingredients and make to your desired hotness. The flavour will mellow significantly in cooking so make it hotter than you think you like it.

3. Preheat oven to 200C/gas mark 6. Cooking them in the hot oven will give them the smoky flavour and 'set' the sauce into them.

4. After the ribs are boiled, baste them in sauce.

5. Cook in hot oven for 10 minutes. Turn over, baste and cook for a further 10 minutes. Obviously, the bbq could be instead of the oven to finish them off.

5. Add the remainder of the sauce to your cooked, great ribs.

Serve with coleslaw and corn on the cob in the summer. My favourite cole slaw recipe is on the way. The one pictured was tasty (cabbage, carrot, apple and pecan), but it's not The One. 

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