I love a rib. I really really love a rib. I love chicken wings as well, especially when they are smothered in blue cheese dip. But they are definitely second to ribs.
My favourite ribs of all time are from Bodeans, in Soho. They are cooked long and low, and the meat just falls off the bone. So this week, when I picked up a packet of pork ribs in Saino’s, I knew exactly what I’d be doing with them.
We ate our sticky barbecue ribs this evening with buttery new potatoes, salad and apple and celeriac coleslaw. There was instagramming. The hashtag #getinmybelly *may* have been used.
Here is how you make sticky barbecue ribs
This is so easy it’s barely even a recipe.
1) Preheat the oven to 170°C . Remove the ribs from the packet and plonk them into an ovenproof dish.
2) Make up a barbecue sauce as follows:
- 1/2 cup of tomato ketchup (or use 1/3 if you like your sauce less tomatoey)
- 1 tbsp of tomato puree
- 1/4 cup soft brown sugar. For a sweeter sauce, use light brown sugar, if you like it more treacly, use dark brown sugar.
- 1 tsp each of garlic powder or granules, smoked paprika, salt and pepper.
- 1 tbsp each of worcestershire sauce and mustard.
- I also added a heaped tsp of chipotle paste, as I had it knocking about in my fridge. It adds further spice and smokiness. The sauce is delicious with or without it, however, so it’s no big deal if you don’t have any.
(this is a fairly standard barbecue sauce and is the one I always use – it’s great with pulled pork!)
3) Pour the sauce over the ribs, and toss them so they get nicely coated. Cover the dish in foil and put into the oven for at least two hours. Check after an hour and remove the foil for the last 45 minutes of cooking so you get all the caramelised gnarly delicious bits.
And here is how you make apple and celeriac slaw
1) Grate 3 carrots, an apple, and a chunk of celeriac, and finely shred approximately a quarter of a white cabbage. Place it all in a colander, and pour over some vinegar (white, cider, or rice wine vinegar work well). Also grind over some salt to draw out any excess water. Leave for at least 10 minutes.
2) Meanwhile, mix together 4 tbsp yoghurt, 2 tbsp mayonnaise, and a teaspoon of mustard. Squeeze over some lemon juice if you like.
3) Tip the vegetables into a bowl and combine with the dressing.
Voila, apple and celeriac coleslaw.