The first of this week’s guest posts is from FoodChoice Manchester who were keen to share a recipe with you all and I can’t think of a better choice than some ribs! Take it away guys…
We’re very pleased to do our first guest post for Keeley and join in on her American week. We scratched our head on what recipe to showcase and we think we’ve brought you our very best – American BBQ ribs.
Prepare for sticky fingers, meaty mouths and meat sweats! This recipe isn’t that laborious but it’s a low and slow cooking process; plenty of patients is needed. Ribs are popular in both Chinese & American South cuisine but my love for ribs comes from the classic southern American BBQ – served with sticky and sweet BBQ sauce!
My love for these ribs came from watching too much American Food Network; Man vs. Food – Dinners, drive-in’s and dives & bitchin’ Kitchen – (I’ll have to caveat that this is well before Manchester got American cuisine crazy)
So, after watching these shows I thought American diner food was the truest form of food porn! Completely unhealthy; nevertheless majestic and exciting. After seeing juicy burgers, salty fries, creamy cold milkshakes, tasty hot dogs and stacks of fluffy pancakes, I couldn’t take anymore – I had to get in the kitchen and try to recreate one of these dishes.
Ribs are relatively cheap, easy to prepare and don’t need you watching over them every 10 minutes. We’ve tried dry rubs, wet rubs, slow cooking, boiling and even BBQing pork ribs to discover the best recipe. After about a year of trial and error we have developed a simple home cooks method of serving up sticky, sweet American ribs – no BBQ is needed!
4 x 500g buy augmentin 375 mg good quality pork ribs
For the dry rub
25 g light soft brown sugar 2 tbsp paprika 1 tbsp sea salt 2 tsp cayenne pepper 2 tsp mustard powder 2 tsp black pepper
For the BBQ Sauce
8 tbsp tomato ketchup 8 tbsp soft brown sugar 2 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp sweet chilli sauce 1 tsp paprika
In a bowl mix together the dry rub ingredients. Lay all the pork on a board and rub with the dry rub on both sides, massaging into the meat. Place the pork on a low metal rack in a large roasting tin and leave to stand for 1 hour, or overnight if you have time.
Preheat the oven to 150 fan. Add 100ml cold water to the roasting tin and cook the pork in the oven for 2 hours. Turn on the hour and add a little extra water if the base of the pan becomes dry. (Cover the ribs with a piece of foil if they begin to dry out.)
Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 5 mins, stirring util the sauce has thickened.
After the 2 hours is up – remove the ribs from the oven. Brush the ribs with half of the BBQ sauce, until covered.
Place the ribs back in the oven for 30 minutes. Take out of the oven and apply the rest of the BBQ sauce – back in the over for 30 minutes or until very soft and tender – the meat should be almost falling off the bones.
Serve the ribs with whatever you fancy; our favourites are whipped potato, fries or cornbread.
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