Back Ribs in a Sweet Chilli Sauce
May 19th, 2008 by Scott |
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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!
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Tags: back ribs, barbecue ribs, thick ribs
Filed under: Meat & Fish.
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What great looking ribs. Totally beats what we had for dinner.
Ooooh, these look fantastic. I adore ribs and I am realyl holding thumbs that barbecue season will return this weekend…
Ooh my mouth’s watering Scott! They look SO good and I am SO hungry.
peabody: I wonder what you had for dinner? Good job you have a fantastic site where I can find out
Jeanne: Quite a lot of people have been taking advantage of the sunny weather around here and having bbq’s at the weekends. It’s still a bit too nippy in the evening for me though.
Julia: The hungrier you are, they better they look. Best to always visit this site when you’re hungry then!
Well, here in the US it’s memorial weekend, the kickoff long w/e of summer and also the big grilling weekend! This is the perfect recipe for this weekend. The picture is making me salivate!
Yummm… this looks so delicious!
We Are Never Full: I wish I even had a bbq / grill. Mine had been outside all winter (I’m lazy) and has turned rusty. I need another one and QUICK!
mycookinghut: It tasted it, too!
I think there has been a top-secret release of some sort of rib-craving-inducing-gas that was stealthily developed by the pork industry… I’ve been on a rib kick, too. It had been years since I made honest-to-goodness slow cooked barbecue ribs and two days ago I had an urge for them that would not be ignored. We made some killer loin back ribs this past weekend. Oh my!
Rebecca @ foodwithfamily.com: I’ll agree with you on that, ribs are certainly addictive. I’d sure love to know how you like to cook yours?
Hi Scott. The way we cook ribs is pretty traditional. My husband’s from Texas and I’m not. I’m a culinary professional and he’s not. Sooooo… the flavors, rubs and marinades come from me and the actual physical barbecuing comes from him. We used to make them quite frequently B.C. (before children) so it’s a well-honed recipe. My recipes for the mango marinated ribs, barbecue sauce and an accompanying salad ran in my column this past Monday:
http://www.record-eagle.com/rebeccalindamood/local_story_147094544.html?keyword=topstory
We did make one change while cooking, though. We simply barbecued over indirect heat at about 250F for the entire cooking time instead of kick-starting the ribs in the oven. When it was time to brush on and caramelize the sauce we raised the heat.
They were gooey and tender and delicious. Unfortunately people descended on them like locusts before I could get any pictures.
Rebecca @ foodwithfamily.com: How old are the kids? Surely kids love some sticky hand held food – if they’re old enough, of course? I can sympathize with others stealing them all, though – they’re so morish!
The kids are old enough to eat the ribs- ages 10, 8, 6, 4, and 2- but I’m not sure they’re old enough to “appreciate” them for being anything other than food that comes on its own stick. I vascillate between wanting to ruin them by making them mini-tyrant foodies and wanting to raise them with fewer culinary expectations. Ah, parental dilemmas.
Great shot! I can almost feel that delicious sticky sauce on my fingers… wish I could taste it too
Christie @ fig&cherry: You can – just try it for yourself :p
Ribs and good sauce are truly one of life’s pleasures. Simple as that!
leigh: True. I’m an addict, pure and simple!
Although I’ve had my share or ribs at restaurants, I’ve never mustered the courage to cook them at home. I’ll definitely want to start experimenting soon…
Michelle: I became a ribs addict recently and found the only way to satisfy my hunger without breaking the bank was to cook ‘em at home!