Monday, 7 April 2014

SOUL Post: The Juiciest BBQ Ribs You've Ever Had!

Hi guys,

So every now and then, I make ribs. These can be lamb or pork ribs. Now, when I do make them it is a time consuming process, so I have to be prepared and patient because these babies take over a day. BUT. They are completely worth it. I now often get requests from mum to make them.

I thought I'd share my signature ribs. To be honey it varies around this recipe. But the result is always tender, sweet goodness. Never will you have a tough chewy rib again.

What you will need:

A packet of ribs (pork/lamb)

For the broth:

Water to fill a medium sized pot 3/4 of the way
2 x sprigs of thyme
1 x large onion
half a head of garlic
 4 x bay leafs
 small piece of ginger
small handful of black peppercorns
 3 tbsp Bouillon Powder or (1/2 vegetable stock cube)
1/2 tsp cinnamon
1/2 tsp clove powder
 1/2 tsp paprika
1/2 tsp cinnamon
 1 tbsp mixed herbs
pinch chilli powder

BBQ Sauce:

1 can of tinned tomatoes
1/4 cup ketchup
1/2 cup molasses
1/4 cup agave or (honey/maple syrup)
 2  tbsp mustard
 1 tbsp mixed herbs 
 2 tbsp gluten free soy sauce
1tbsp bouillon 
1/2 cup of broth from ribs

(Note: this is a slightly healthier version: no salt is used as I try to limit this, as well as sugar)

Preheat Oven to 180 degrees Celsius.

1) Fill a medium pan with water 3/4 of the way
2) Chop onion, garlic & ginger coarsely and add to water
3) Add rest of ingredients and set pot on the stove to boil on a medium heat
4) Once boiling add the washed ribs
5) Turn the heat to low, and leave for 4-5 hours until the ribs are tender. (You don't want the ribs to be falling of the bone but the fork must go straight through without force)
6) Once the ribs are tender remove from the pot and put into a pyrex dish large enough and leave to cool whilst you make the sauce
7) Remove remnants from the pot and skim the residue from the meat- leaving a clear broth
8) In a new pot add can of tinned tomatoes, ketchup, molasses, agave, mustard, soy sauce and mixed herbs. Leave uncovered to boil on a low-medium heat until reduces down
9) Once reduced add broth and bouillon and leave on a low-medium heat
10) Continue to boil until the sauce becomes deeper in colour. Taste for sweetness and flavour desired and add water if becomes too thick
11) Once the sauce has deepened in colour, rich and sweet. Leave to cool until warm.
12) Once both the sauce and ribs have cooled, place onto a baking tray lined with foil. Spoon the sauce onto the ribs- giving a generous coating. (Save some for extra sauce once cooked.)
13) Cover with another piece of foil and place into the oven for 25-30 mins.
14) After 30mins remove the foil lid and place back into the oven to brown. Leave for another 25-30 mins making sure to turn the ribs over half way.

Serve with your favourite side/(s). Mine are usually sweet potato mash/ coleslaw (healthy version)/corn on the cob.

Bonne Apetite

Optional Side Dish:

Easy Peasy Sweet Potato Mash:

3 medium sweet potatoes
Pinch of cinnamon
Pinch of mixed spice
A healthy dash of mixed herbs
A knob of olive oil (dairy free spread)

1) Bring a pot of water to the boil on high heat
2) Add the potatoes and boil on a medium heat until soft, but not breaking apart
3) Drain water and add cold water to the pot. The skin will be easy to peel at this point
4) Once potatoes are peeled, add all ingredients and mash coursely with a potato masher
5) Scoop into serving bowls and serve sprinkle with a dash of mixed herbs

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