Who doesn’t love ribs?
Yesterday we had a visitor up, one of my boyfriend’s mates, and I wanted to go all out on something meaty and hearty and delicious. I’ve been eyeing up ribs on restaurant menus for a number of months now but can never bring myself to order them due to the sheer mess involved. I’m told this is part of the ribs experience but when you have long hair, long nails and a relatively ample bosom dripping sticky rib sauce isn’t something you want to play with in public.
This recipe is sweet and smokey and has a solid kick of chilli to it. It takes an hour an a half to cook but much longer to marinate. It doesn’t need much supervision so could easily be done on a work day provided you didn’t mind eating late.
Southern Spiced Ribs
Preparation time: Four and a half hours
Cooking time: 120 minutes
- 1 kg of beef ribs, sliced into bite-sized pieces (your butcher can do this if you ask)
- 1/2 a cup of BBQ sauce
- 1/2 a cup of olive oil
- 1/4 of a cup of tomato paste
- 1/4 of a cup of Sriracha
- 1 Tbsp of crushed garlic (fresh)
- 2 tsp of smoked paprika
- 1 tsp of crushed chilli (fresh)
- 2 whole sage leaves (dried or fresh)
- salt and pepper
- 1/2 a cup of brown sugar (for later)
- Placed sliced ribs into a large bowl.
- Add all ingredients except brown sugar.
- Mix thoroughly with your hands, ensuring every piece of meat has an even mix of ingredients coating it.
- Cover bowl with Gladwrap and refrigerate for a minimum of four hours.
- After ribs have finished marinating, preheat your oven to 180 degrees.
- Line a large baking dish with tin foil. Ensure all surfaces are covered (if you don’t you will never clean the sauce off, seriously).
- Add sugar to marinated ribs.
- Mix well with your hands. Ensure all ribs are coated with the mixture.
- Lift ribs from marinade with your hands and place in one layer in the baking tray.
- Pour most of the remaining sauce over the top. Ensure you leave some aside for later.
- Cover baking dish with ton foil and place in the middle of the oven for 90 minutes.
- After 90 minutes, remove the ribs from the oven and take the tin toil off the top.
- Baste the tops of the hot ribs with the sauce you set aside earlier.
- Switch the oven to grill and place the uncovered ribs in the top of the oven, ensuring you leave the oven door slightly open.
- Grill on 180 for 20 to 30 minutes. Ensure you watch them closely so they don’t burn.
- Serve hot.
Have you tried this recipe? Let me know what you thought!