This week has been a bit of a mad rush. On Saturday, I am heading off to the South of France for a month, so I have been trying, and failing, to get all my ducks in a row before I leave. So apologises for the briefer then usual blog post.
This marinade recipe is one of my favourites and great for Chicken wings, Steak and Beef (Spare Ribs) as well, if you are cracking out the barbie and really going for it.
For all the criticism they get for food, it can’t be denied that the Americans know how to do Ribs. This method of slow cooking them, whilst wrapped in foil and then grilled, was learnt by a friend of mine from Texas. It makes for such soft tender meat. Since I’ve leant this method I wouldn’t think of cooking them any other way. Especially not to achieve the perfect barbecue ribs.
I made them twice last week and can tell you that these are the sticky, soft, slow-cooked, finger lickin’ ones, worth fighting over.
- 500g Uncut Short Ribs (Pork)
- 1 tsp Marmite
- 1 clove minced Garlic
- 1 tsp ground Black Pepper
- 1 tbsp dark Muscovado sugar – (If you use Light brown sugar add 1 tsp of Molasses – if you have it)
- 1 tbsp French Mustard
- 1 heaped tsp smoked Paprika
- 2 tbsp Tomato Ketchup
Add all the Marinade ingredients to a large bowl and mix well. Add the Ribs, covering in the marinade Cover the bowl with cling-film and pop in the fridge to marinade for at least 1-2 hours before cooking.
Pre-heat the oven to 160 degrees Celsius/ Gas Mark 3
Place the Ribs in a roasting pan (with a rack if you have one), meat side up.
Cover roasting pan with foil
Bake ribs for 2 1/2 hours, until tender
Once they are cooked remove the foil, turn off the oven and turn on the grill to hight. Put the Ribs under the grill for an additional 5 minutes to achieve crispy skin
Cut them up into individual Ribs, and enjoy!