Thursday, 17 November 2011
Sticky BBQ pork ribs with bean salad from This Morning
A good BBQ sauce recipe is golddust! Ive been using this one for years and it never fails! It works just as well with any meat and is a perfect dipping sauce for nachos, corn on the cob and lots more BBQ favourites!
For the ribs:
3 racks (approx. 550g each) of pork spareribs (You want to serve around 3 ribs per person)
1 onion, finely diced
80g soft brown sugar
80ml dry sherry
1 inch piece of grated fresh ginger
2 garlic cloves crushed
200ml tomato ketchup
1 tbsp Dijon mustard
100ml soy sauce
1 pinch of chilli flakes
1tsp ground cumin
For the salad:
1 can of your favorite beans, i like butterbeans, drain and rinse them.
A handful of vine tomatoes, roughly chopped
1 large courgette, diced
1 small red onion , chopped very finely
Coriander and parsley , chopped or torn
The juice of 1 lemon
1 red chilli, seeds in if you can stand it, finely chopped
Sea salt and pepper
1 tsp ground cumin
For the sauce heat a little oil in a large saucepan and cook the onion gently until its soft. Add the garlic, cumin, chilli flakes and ginger and cook for 1 minute, still on low.
Turn the heat upto medium, add the rest of the ingredients and simmer uncovered on low heat for 15 minutes, until thick. The marinade can be made in advance and keeps perfectly well in the fridge, covered or in Tupperware.
While this is doing put your ribs in a pan of boiling water and simmer for the same time it takes you to make the marinade (around 20 minutes)
Pat your ribs dry and brush generously with the marinade.
To cook the ribs, BBQ for 20 minutes over hot coals; or roast on an oven set to 220 (gas mark 7) for 40 minutes.
Whichever way you cook them brush them with more marinade and turn them as they cook, at least twice!
Making the salad couldn’t be simpler, gently fry the courgette until golden in a little oil and then add all the ingredients to a large bowl.
Toss everything to combine then taste the salad, does it need perking up with more lemon, salt or pepper? If so go for it. You can make the salad in advance, its best served room temperature for the flavors to mingle so take it out of the fridge 30 minutes before serving.
Serve the charred sticky ribs with the bean salad and an extra bowl of the marinade on the side for dipping.
Messy fingers ahoy – don’t forget the napkins!