PORK RIBS WITH BBQ SAUCE

This is a very yummy recipe that goes very well with a cold beer or a glass of red. For this recipe, I have made my own BBQ sauce from a recipe of one of the cookbooks from Curtis Stone. Hope you like it ..... 😋

INGREDIENTS
2 large racks meaty pork ribs (about 500g each)
1 tsp Cajun seasoning
1 tsp ground cumin
1 tsp dried oregano
1 tsp sweet or hot paprika

BBQ Sauce

30g unsalted butter
2 medium onions, chopped
1 small celery stalk, finely chopped
2 cups beef consomme
2 cups ketchup or tomato sauce
1 cup white vinegar
3/4 cup packed light brown sugar
1/4 cup fresh lemon juice
2 Tbs Worcestershire sauce
2 Tbs steak sauce
1 1/2 tsp chilli powder (or less if you don't like it too hot)
1 tsp paprika
1 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
1 tsp hot chilli sauce

METHOD:
Preheat oven to 180 C.
Mix all spices in a small bowl to blend and rub the mixture all over the ribs.

Wrap the ribs in foil and refrigerate for about an hour and up to 1 day. (optional)

Place the wrapped ribs on a baking tray and bake in the oven for about 1 1/2 hours.
Meanwhile, make the BBQ sauce.

Melt the butter in a large heavy saucepan over medium heat.

Add the onions and celery, and sauté for 5 minutes or until the vegetables are tender.

Mix in the beef consomme and all remaining ingredients, and bring to boil over high heat.

Then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour, or until the sauce reduces and thickens slightly. Set apart.

When the ribs are cooked, unwrap them and let them cool.

Place the ribs on a foil-lined, deep, baking tray or dish.

Coat the ribs with half of the BBQ sauce and marinate for at least 1 hour at room temperature or for up to 1 day in the fridge. Reserve the remaining BBQ sauce. (If you don't have the time, put them straight into the oven 😉)

Preheat the oven to 180C.
Place the ribs in the oven and roast, uncovered, basting often with some of the remaining BBQ sauce, for about 25 minutes, or until the ribs are heated through.
Rewarm the remaining sauce and serve it alongside the ribs.

You can serve it with brown rice or a salad.
Bon appétit! 🥂

Serves 4

Tips:

If you have any leftover sauce, you can keep it in the fridge for about 2 weeks or freeze it. It is perfect to put on top of sausages or BBQ meat.
Be careful with the chilli. This recipe is very hot. Use only half if you don't like it spicy.
You can make this recipe the previous day. You can marinate the ribs overnight, in the fridge. The following day, you should get it out of the fridge for 1 hour before putting it in the oven.

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog