I have no idea why but the past few weeks have turned me into a pork ribs addict. There’s nothing quite like eating soft, melt in the mouth pork straight from the bone; roll on barbecue season!
I normally eat traditional “thin ribs” – the kind you have down your chest and don’t have much meat on. This week though my butcher gave me the choice (thick or thin); thick ribs being the same as back ribs, that is from the upper back of the animal and holding the most meat, too. Luckily, they cook in pretty much the same way.
And on a slight tangent, make sure you check out this month’s (June) edition of the BBC Olive magazine, where you’ll find me in an interview rabbiting on about a local pub (which is honestly great) and wild food. Also featured is Julia from A Slice of Cherry Pie, co-host of our monthly seasonal food blogging event “In The Bag”. This month we’re using Asparagus, Parmesan and Eggs, and we’d love for you to join in!
Back Ribs in a Sweet Chilli Sauce Recipe – Ingredients
Note: Quantities given are approximates. Realistically I’d say “a squirt of ketchup” or “a good glug of soy sauce” – basically add until it looks right – thick and gloopy! If there isn’t enough sauce to go round, simply make more!
- 4 Back Ribs
- 3 Tbsp Ketchup
- 2 Tbsp Honey
- 2 Tbsp Muscavado Sugar
- 1 Tbsp Soy Sauce
- 2 Cloves garlic, finely grated
- 1 Tbsp White Wine Vinegar
- 1 Red Chilli, finely chopped (seeds in or out depending how hot you like it!)
- Salt and Pepper to taste
Back Ribs in a Sweet Chilli Sauce Recipe – Method
Another note: Don’t worry if you don’t have time for the marinade – you can just use it as a sauce. Marinating really helps to tenderize the meat, though.
- Bring a saucepan to the boil and add ribs – cook for around 20 minutes until ribs begin to tenderize. Allow to cool.
- Mix together all marinade ingredients and coat ribs. Leave overnight in refridgerator.
- Throw your ribs over a grill, barbecue, or simply in a tray in the oven and cook until the sauce is sticky as in the picture. Make sure to use up all the remaining marinade during the cooking process!
That’s all there is to it. I love ’em and I hope you will, too!