Photo of your dinner (vol 2)
Discussion
Inspired by 6th Gear to dig out a pic of my last batch of ribs.
I bung 'em in a large Le Creuset with a few inches of apple juice and water and cook them low and slow.
Make my own bbq sauce by combining in a pan on the hob;
- Meaty apple juices from the rib pre-cook
- chopped tomatoes
- vinegar
- Muscovado Sugar
- Treacle
- Juice of an orange
- Worcestershire sauce
I like to cook off some chopped onion and diced red pepper in a shallow oven pan before introducing the ribs to said pan and then the crucial stage is to cook down the sauce over all this and get the stickiness around the edges stirred in a good few times... the longer the better.
The result is never pretty but utterly delicious! Sorry about the very poor photos...
I bung 'em in a large Le Creuset with a few inches of apple juice and water and cook them low and slow.
Make my own bbq sauce by combining in a pan on the hob;
- Meaty apple juices from the rib pre-cook
- chopped tomatoes
- vinegar
- Muscovado Sugar
- Treacle
- Juice of an orange
- Worcestershire sauce
I like to cook off some chopped onion and diced red pepper in a shallow oven pan before introducing the ribs to said pan and then the crucial stage is to cook down the sauce over all this and get the stickiness around the edges stirred in a good few times... the longer the better.
The result is never pretty but utterly delicious! Sorry about the very poor photos...
Edited by DoubleSix on Saturday 17th March 10:22
Edited by DoubleSix on Saturday 17th March 10:23
Hi TN,
Pre-cook is just pop ribs in a casserole dish pour over a couple of inches of apple juice/cider and water, COVER and cook low and slow until meat is tender, longer is better; anywhere between 2-4 hours depending on size of ribs. I usually do this in the oven as it’s then hot and ready for stage two.
You don’t want to cook so far that all the meat just falls off but not far off that state. Any sinue/fat should be rendered and ribs require careful handling.
The meaty fruity juice in the casserole dish then forms the basis of your bbq sauce.
The sauce will taste not quite right in the saucepan, but later when poured over the ribs the sugar goes sticky in the roasting tin, the colour darkens and the flavour transforms markedly into a delicious sticky bbq.
Pre-cook is just pop ribs in a casserole dish pour over a couple of inches of apple juice/cider and water, COVER and cook low and slow until meat is tender, longer is better; anywhere between 2-4 hours depending on size of ribs. I usually do this in the oven as it’s then hot and ready for stage two.
You don’t want to cook so far that all the meat just falls off but not far off that state. Any sinue/fat should be rendered and ribs require careful handling.
The meaty fruity juice in the casserole dish then forms the basis of your bbq sauce.
The sauce will taste not quite right in the saucepan, but later when poured over the ribs the sugar goes sticky in the roasting tin, the colour darkens and the flavour transforms markedly into a delicious sticky bbq.
Edited by DoubleSix on Saturday 17th March 11:35
Edited by DoubleSix on Saturday 17th March 11:37
DoubleSix said:
Inspired by 6th Gear to dig out a pic of my last batch of ribs.
I bung 'em in a large Le Creuset with a few inches of apple juice and water and cook them low and slow.
Make my own bbq sauce by combining in a pan on the hob;
- Meaty apple juices from the rib pre-cook
- chopped tomatoes
- vinegar
- Muscovado Sugar
- Treacle
- Juice of an orange
- Worcestershire sauce
I like to cook off some chopped onion and diced red pepper in a shallow oven pan before introducing the ribs to said pan and then the crucial stage is to cook down the sauce over all this and get the stickiness around the edges stirred in a good few times... the longer the better.
The result is never pretty but utterly delicious! Sorry about the very poor photos...
They look great DoubleSix. I bung 'em in a large Le Creuset with a few inches of apple juice and water and cook them low and slow.
Make my own bbq sauce by combining in a pan on the hob;
- Meaty apple juices from the rib pre-cook
- chopped tomatoes
- vinegar
- Muscovado Sugar
- Treacle
- Juice of an orange
- Worcestershire sauce
I like to cook off some chopped onion and diced red pepper in a shallow oven pan before introducing the ribs to said pan and then the crucial stage is to cook down the sauce over all this and get the stickiness around the edges stirred in a good few times... the longer the better.
The result is never pretty but utterly delicious! Sorry about the very poor photos...
Edited by DoubleSix on Saturday 17th March 10:22
Edited by DoubleSix on Saturday 17th March 10:23
Nice one.
/\/\ 
/\/\
Tonight I did a chicken, ham and leek pie, mini hasselback potatoes, potato puree (I know, I know, two lots of poptato, but the hasselbacks were small) and caramelised red onion, sprouts and baby carrots.
I like to get all the prep done first. And have a couple of beers.
Sorry about the blurry photo, I forgot to put my digi camera on close up mode. And yes, I should just get a better phone to take photos with.
For dessert I made raspberry posset (with raspberry bits on top) and home made cinnamon short bread sticks.
/\/\Tonight I did a chicken, ham and leek pie, mini hasselback potatoes, potato puree (I know, I know, two lots of poptato, but the hasselbacks were small) and caramelised red onion, sprouts and baby carrots.
I like to get all the prep done first. And have a couple of beers.
Sorry about the blurry photo, I forgot to put my digi camera on close up mode. And yes, I should just get a better phone to take photos with.
For dessert I made raspberry posset (with raspberry bits on top) and home made cinnamon short bread sticks.
Edited by Martin350 on Sunday 25th March 02:04
Martin350 said:
/\/\ /\/\
Tonight I did a chicken, ham and leek pie, mini hasselback potatoes, potato puree (I know, I know, two lots of poptato, but the hasselbacks were small) and caramelised red onion, sprouts and baby carrots.
I like to get all the prep done first. And have a couple of beers.
Sorry about the blurry photo, I forgot to put my digi camera on close up mode. And yes, I should just get a better phone to take photos with.
For dessert I made raspberry posset (with raspberry bits on top) and home made cinnamon short bread sticks.
Nice work, there. /\/\Tonight I did a chicken, ham and leek pie, mini hasselback potatoes, potato puree (I know, I know, two lots of poptato, but the hasselbacks were small) and caramelised red onion, sprouts and baby carrots.
I like to get all the prep done first. And have a couple of beers.
Sorry about the blurry photo, I forgot to put my digi camera on close up mode. And yes, I should just get a better phone to take photos with.
For dessert I made raspberry posset (with raspberry bits on top) and home made cinnamon short bread sticks.
Edited by Martin350 on Sunday 25th March 02:04
Jambo85 said:
Martin350 said:
Tonight I did a chicken, ham and leek pie
Looks good - been making a few myself recently using the Hairy Bikers' pie book, it's superb!Mine was inspired by a little bit of Masterchef that I saw and a combination of recipes from BBCGoodfood.com.
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