Wednesday, 11 January 2012

269: Sticky Baby Back Ribs

Boomshak-alak, how'd you like these babies?

That's the end of the story. Want the recipe? - boy-oh-boy-oh-boy it's a winner. A little teasy pre-amble first mind...I wasn't sure how many racks of ribs were required. In the end I went for 7 between 4 of us. Which turned out to be 1 too many, for even us when we're hungry. Even so, this was still a pretty cheap dinner at only £6.50 for the whole lot. (and I got to eat the spare the next day, more winningness).

So, I've got some ribs. Next thing is to marinade them. Otherwise they wouldn't be sticky, would they? Marinade ingredients, all of which were are very approximate - I mixed and stirred until it tasted right (hot, sweet and sticky) and I had a bowl full:
  • 2 parts dark soy sauce
  • 2 parts tomato ketchup
  • 1 part honey
  • 5 clovess garlic, roughly chopped
  • 2 teaspoons ginger (again, clearly it was a lazy day) roughly chopped
  • 2 star anise (even this is approximate, as one of them was broken)
  • A very big squeeze of super hot chilli sauce
For a day, it all looked a bit like this:
Periodically, I'd move the ribs around a bit and re-coat them. The ribs were frozen - despite my buying them from a proper butchers. By the next day when I was ready to cook them the marinade had gone quite runny with the water coming out of the ribs as they defrosted. To cook them, I covered them and cooked @150c for two hours. After this I poured all the sauce off, turned the heat up to 200c and uncovered - in order to make them go good and sticky, which took about another half an hour.
The sauce I (after removing the fat), I reduced down to serve on the side. I've already shown the end result, definately one to be repeated. Possibly very soon.

1 comment:

  1. I like very much! Looks very delicious. Pass a napkin.


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