Sticky ribs recipe
Discussion
just watched this from a fellow PHers website that look quite good.
http://sortedfood.com/#!/ribsandwings/
http://sortedfood.com/#!/ribsandwings/
I posted one in the Photo of You dinner thread ages ago.
Something like:
Half a jar of redcurrent jelly
tbs runny honey
tbs dark soy
thumb size piece of ginger fine dice
2 cloves garlic fine dice
dry chilli flakes to taste
Marinade for 24 hours then pour ribs and marinade into an over proof tray and cover tightly with foil
Oven at 160 (gas 4?) cook for 40 some minutes
Foil off, coat the ribs in the horrible looking concoction in the tray and turn the oven up to 180
Check on the ribs every 15 minutes and baste and turn.
You'll know when they're cooked as everything is wonderfully caramelized (good luck cleaning the tray
)
Something like:
Half a jar of redcurrent jelly
tbs runny honey
tbs dark soy
thumb size piece of ginger fine dice
2 cloves garlic fine dice
dry chilli flakes to taste
Marinade for 24 hours then pour ribs and marinade into an over proof tray and cover tightly with foil
Oven at 160 (gas 4?) cook for 40 some minutes
Foil off, coat the ribs in the horrible looking concoction in the tray and turn the oven up to 180
Check on the ribs every 15 minutes and baste and turn.
You'll know when they're cooked as everything is wonderfully caramelized (good luck cleaning the tray
)I googled for a dry rub that sounded tasty - there are many, many out there - and made up a glaze using ketchup, vinegar, chilli sauce, barbecue sauce, whiskey and other bits and bobs to taste.
Rub the ribs the night before, cook slowly at 110-120 degrees C for three to four hours under foil in a deep tin, then uncover, spoon the juices over, pour on the glaze and turn up the heat and leave uncovered to bake the glaze.
Goes well with coleslaw, baked beans that have had a dash of chilli and barbecue sauce and caesar salad.
Rub the ribs the night before, cook slowly at 110-120 degrees C for three to four hours under foil in a deep tin, then uncover, spoon the juices over, pour on the glaze and turn up the heat and leave uncovered to bake the glaze.
Goes well with coleslaw, baked beans that have had a dash of chilli and barbecue sauce and caesar salad.
6 tablespoons of bramble jelly
2 tablespoons of runny honey
2 tablespoons of dark soy sauce
1 thumb size piece of fresh ginger chopped
1 red chilli chopped
1/2 teaspoon of dried chilli flakes
2 cloves of garlic chopped
Blitz it all together with a hand blender or ordinary blender.
Pour over ribs and marinade for as long as possible.
Cover with foil in roasting tray or similar and cook at 160 for 35-40 mins then remove foil, turn up to 180 and bast every 10 mins for 30-40 mins. Marinade will go all sticky and will taste awesome.
2 tablespoons of runny honey
2 tablespoons of dark soy sauce
1 thumb size piece of fresh ginger chopped
1 red chilli chopped
1/2 teaspoon of dried chilli flakes
2 cloves of garlic chopped
Blitz it all together with a hand blender or ordinary blender.
Pour over ribs and marinade for as long as possible.
Cover with foil in roasting tray or similar and cook at 160 for 35-40 mins then remove foil, turn up to 180 and bast every 10 mins for 30-40 mins. Marinade will go all sticky and will taste awesome.
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