For the marinade:
For the barbeque sauce:
Prep time: 50 minutes par-cooking
Cooking time: 20 minutes on the barbeque
Total time: 1 hour 10 minutes
Pre-heat the oven to 160/315/gas 2-3.
Place the ribs flat in a large roasting tray and roast in the oven for 50 minutes.
Meanwhile, make the marinade and sauce. Put the marinade ingredients together in a sauce pan and bring to the boil. Put the barbeque sauce ingredients into a separate saucepan and bring to the boil. let it reduce down by a third until it starts to thicken. Once the ribs have par-cooked (which means partly cooked) pour over the marinade and coat evenly.
Pre-heat the barbeque or grill. Cook the ribs for 20 minutes, turning once.
Enjoy with rice, quinoa, jacket potatoes and of course, the lovely sauce. All that’s needed it a lovely green salad and a lot of paper towel!
DOWNLOAD OR PRINT RECIPE HERE.
The key is the sharp, tangy sauce. Yes there’s lots of sugar and ketchup in it. I’ve tried without and it’s just not the same I’m afraid, so stock up on the ketchup and turn the barbeque on!”
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