Honey Barbecue Style Ribs

[nonstandard]

Here is a recipe we use for ribs, it easily feeds 2 adults and 2 young kids and would quite easily go further. It is actually adapted from a James Tanner recipe he originally used golden syrup but honey works just fine.

If you can, boil the ribs the night before and once cooled put them in a bag with the sauce in the fridge to let them marinade overnight. Mind you, they are still good done as below.

Enjoy


Honey Barbecue style rack of ribs
Ingredients

For the ribs
• 2x rack pork ribs
• water, to cover
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 garlic clove, unpeeled

For the glaze
• 3 tbsp honey
• 6 tbsp tomato ketchup
• 3 tbsp soy sauce
• 3 tbsp soft brown sugar
• Dash Worcester Sauce
• 1 tbsp tomato purée

Preparation method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the ribs, place the ribs into a saucepan and cover with boiling water. Add the rosemary, thyme and unpeeled garlic clove and bring to the boil. Boil for ten minutes, then drain and discard the water and herbs.
3. For the glaze, place the honey, ketchup, soy sauce, sugar, Worcester sauce and tomato purée into a small pan and simmer for 3-4 minutes.
4. Place the blanched ribs onto a baking tray and coat with the glaze.
5. Cover the tray with foil and transfer to the oven and bake for 30 minutes, or until the pork is completely cooked through.
6. To serve, place the ribs onto a serving plate and pour over any remaining glaze.

 

[drstitson]

ribs

This is my recipe for two:


Chinese Style Barbecue Ribs

1 pack lean pork ribs (washed)

For the cooking stock:
• Star anise
• Bay Leaf
• Teaspoon Szechuan Peppercorns
• Teaspoon Whole Black Peppercorns
• 2 halved garlic cloves
• small coarsely sliced onion
• carrot, sliced
• celery stick, sliced

For the BBQ Sauce
• 1” cube of Ginger, grated
• 2 Garlic cloves, grated
• Juice of half a lime
• Olive Oil
• Splash white wine vinegar
• Tomato ketchup
• HP Sauce
• Chilli and Garlic sauce
• Hot Paprika (1/2 tsp)
• Ground chilli (1/2 tsp)
• Honey (2 tsp)
• Ground black pepper
• Oyster Sauce
• Plum sauce

Simmer pork gently in the cooking stock for 1 hr
Remove membranes from inner aspect
Marinade in sauce in fridge for at few hours, preferably overnight, turning regularly (even better to vac pac)
Cook in preheated oven at 200C for 20 mins