Recipe – Ribs
Summer is finally upon us and what better way to celebrate the sunshine than a group of friends, a ton of meat and a scorching BBQ. One of my favourite BBQ foods is ribs. Tearing off the scorched, succulent meat from the piping hot bone is an animalistic quality we rarely experience nowadays and it’s one of my guilty pleasures.
I’ve been after a decent rib recipe for yonks and stumbled upon this one on The Guardian’s ‘How To Cook…’ series by Felicity Cloake. I chose to use spare ribs as I prefer a fattier, more tender kind of rib than the tougher baby-back. I found it worked really well to finish the ribs off on a BBQ or on a griddle pan should weather not permit flames outside. Enjoy!
(Easily doubled or tripled!)
12 large spare ribs – I picked mine up from the meat counter at a local Waitrose.
1 tbsp Marmite
1 tbsp English mustard
2 tbsp tomato ketchup
2 tsp smoked paprika
2½ tsbp dark muscovado sugar
- Mix the wet and dry marinade ingredients together in a large bowl until they form a smooth, shiny brown paste.
- Place the ribs in a large but shallow oven proof dish and rub half the marinade over the ribs.
- Cover tightly with cling-film and allow to marinade in the fridge for at least 4 hours. Turn once or twice during this time.
- Preheat the oven to 150 degrees. Remove ribs from fridge and swap the cling-film for tight fitting foil. Place on middle shelf of oven.
- Cook ribs for 2½ hours. Basting occasionally. Remove the foil for the final 15 minutes.
- Ensure that your BBQ or griddle pan is piping hot. Remove ribs from oven and paste on the remainder of the marinade.
- Place ribs on BBQ/griddle, turning occasionally. Ribs will crisp, char and caramalise. Serve immediately.