Ingredients
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4 x 500g Pork Spare Ribs
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1 bunch Spring Onionsroughly chopped
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1 Scotch Bonnet Chilliseeded and finely chopped
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4 cloves Garlicroughly chopped
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6 tbsp Rum
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6 tbsp Demerara Sugar
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6 tbsp Dark Soy Sauce
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6 tbsp Honey
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6 tsp Dijon Mustard
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1 tsp Ground Allspice
Directions
We continued the BBQ theme by serving Spare Ribs in BBQ sauce, again from the BBC Good Food website. This recipe was so simple too, make the marinade and add the ribs in for as long as possible, we did our over night, but it can be as long as three days – even I’m not that organised!
We cooked ours in the oven and grilled them at the very end. The result was lovely gooey ribs which left our hands so messy but we didn’t care.
Enjoy them with the Smoked Texan Chicken Wings and some Southern Potato Fries.
Steps
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1
Done
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Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.) |
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2
Done
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Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving. |
