Pork Ribs (cooking and sauces - merged)

CarolnMalky

There is a fab bbq sauce recipe by james martin-think its on the bbc website-u can keep it in a kilner jar in the fridge for ages, and use it for ribs, pork chops anything really....sorry if not allowed to mention specific websites etc!
C

Murtle

CarolnMalky wrote:

There is a fab bbq sauce recipe by james martin-think its on the bbc website-u can keep it in a kilner jar in the fridge for ages, and use it for ribs, pork chops anything really....sorry if not allowed to mention specific websites etc!
C

Sounds perfect for me and OH, thanks.

No issue with mentioning websites, you can also post a link to the site to help the lazy ones of us find it without lifting a finger !!

Yes that's me and.....I've had enough exercise surfing for one day!!!

recovering_spendaholic

I make sticky ribs by mixing soy sauce, tomato ketchup, cider or wine vinegar, honey, mustard powder (just a pinch) and a bit of lemon juice. It is really nice and goes really sticky!

lindadykes

I put 2-3 tbsp hoisin sauce, 2 tbsp sugar, 1/2 pint water into a saucepan and bring to the boil. Mix 1 level tbsp cornflour with a little cold water until smooth. Make sure you are stirring the contents of the saucepan quite vigourously and pour the cornflour mixture into it in a steady stream. Remove from the heat and pour over the spareribs. Place in the oven on the hottest setting and cook for 30-40 minutes, basting once or twice. Absolutely gorgeous! Never tried freezing, but can't see why not.

headchef

lindadykes - according to Ken Hom (and he should know ) this is exactly how the Chinese cook them! Bascially braise them for 20 to 40 mins (in any one of the lovely sauces mentioned) then cook them in the oven/barbecue.
After braising they can be cooled and oven cooked later (or frozen). But this double cooking makes them lovely and tender and you get the nice chewy bits. Really good for BBQs as if you plonk raw ones straight on they don't seem to cook long enough to be tender.

Actually - thinking about it :rolleyes: , they can't be very fattening either!

Hunger pangs, hunger pangs...

squeaky

Hi everyone

I've now merged our two main rib threads together so that all the recipes and tips are in one place.

Definitely going to add ribs to my next shopping list. If I can even get close to the way my local chinese take away makes them I'll be a very happy bunny

Numptie

This is the recipe I use. Its worth getting fennel seeds and crushing and roasting them in a dry frying pan first.

Main
1.8 kg pork spare ribs
2 tbsp olive oil
2 onions peeled and chopped
4 garlic cloves crushed
2 red chillies finely chopped
2 tsp fennel seeds crushed
115g dark brown sugar
100ml dark soy sauce
600ml tomato ketchup
salt and freshly ground peppers
Method
1. Preheat the oven to 180°C/gas 4. Place the spare ribs on a baking sheet and roast for 25-30 minutes until cooked through.

2. While the ribs are cooking heat the olive oil in a saucepan. Add in the onion and garlic and fry until fragrant. Add in the chilli, fennel seeds and sugar and cook, stirring often, until sugar melted. Add in the soy sauce and tomato ketchup. Season with salt and freshly ground pepper. Bring to the boil and simmer for around 5 minutes. Remove from heat and set aside to cool.

3. Once the ribs have cooked through, remove them from the oven and brush liberally with half the barbecue sauce, leaving half for later. Return the ribs to the oven and cook for a further 10 minutes to glaze the ribs. Serve with the remaining barbecue sauce on the side.

To enjoy these ribs at a barbecue, follow the recipe as above the end of step two. Brush the ribs with barbecue sauce and cook over a preheated barbecue until glazed, then serve.

Enjoy.

gravitytolls

As the title suggests.

I've got some lovely rib racks, and would like to coat them in a yummy sticky sauce, a la petrol station variety.

But, I can't find the recipe section, so I'm putting my quest in here, amongst you canny old stylers.

Swan_2

HERE'S a link to a previous thread with some good rib recipes (including my favourite )

squeaky will probably do a merge in the morning to make things neater & easier to access

comping_cat

We love this recipe in our house, its what we are having on Friday this week!!!!

2lb spare ribs,
6 tbsp soy sauce,
6 tbsp sugar,
2 tsp ginger,
1 onion, peeled and quatered,
3 tbsp wine (red or white).

Put all ingredients into a pan with 1 1/2 pints of water. Bring to the boil, then turn down and simmer for 45 minutes, turning the meat occasionally. Turn up the heat, and boil for 20 minutes uncovered to reduce the sauce (stir occssionally so it doesnt catch at the bottom), it will become thick and syrupy!!!!