Chilli-Glazed Sticky Ribs
Inexpensive and full of flavour, spare ribs can be grilled, barbecued, roasted or slow-cooked. Not to be confused with spare rib roast (a large joint from the shoulder of the pig) they are usually sold as a whole rack, or cut into individual ribs that have been trimmed. Chopped up spare ribs can be added to stocks and stews to add flavour and 'body'.
Ingredients (serves 4):
For the baked potato...
4 large baking potatoes
1 tbsp olive oil
1 tsp sea salt flakes
250ml/9fl oz soured cream
4 tbsp finely chopped curly parsley
For the sauce...
175g/6oz tomato ketchup
150g/5oz chipotle chilli ketchup
100ml/3½fl oz dark soy sauce
175g/6oz dark muscovado sugar
4 tbsp teriyaki sauce
For the ribs...
2 racks pork spare ribs
1 tsp black pepper corns
3 bay leaves
small bunch flatleaf parsley
1 onion, roughly chopped
1 carrot, cut into chunks
- For the ribs, place the ribs in a large saucepan with the peppercorns, bay leaves, parsley, onion and carrot. Cover with water, bring to the boil, then reduce to a simmer and cook for 1½ hours.
- Meanwhile, preheat the oven to 200C/400F/Gas 6.
- For the baked potato, pierce the potato a couple of times with a fork, then rub with the olive oil and salt.
- Bake on the top shelf of the oven for one hour, or until cooked through.
- For the sauce, put all of the ingredients into a saucepan and bring to a simmer.
- Remove the ribs from the water, dip them into the sauce and place onto a roasting tray.
- Bake in the oven for 20-30 minutes, basting with more of the sauce after 10 minutes.
- To serve, pile the ribs onto a serving plate. Split the potatoes in half and top with a dollop of soured cream and a little chopped parsley.
For more information visit BBC Food