Freedom Friday's is the day I have what ever I want on this changing shape thing I'm doing ( as we all know by now I'd rather not use the D word anymore)
So this is what I chose to have last night and boy was it good, I served it with a Japanese inspired coleslaw, rocket & parmesan salad and a cheeky little chilled glass of prosecco. I also made this particular rib recipe (as I have quite a few different ones) for Snoop dog & his crew when they played at point depot (and yes I still call it the Point Depot) This recipe is one of many that will be featured in my "let's cook rock n roll cook book which will be out later this year along with an array of recipes and antics of my rock n roll catering days.
Sticky Ribs with a Jim Beam glaze
2 racks of pork back ribs*
Freshly cracked black pepper to season
4 tbsp olive or vegetable oil
1 baking tray and a sheet of foil big enough to cover the tray.
½ cup Jim Beam
1 cup ketchup
¼ cup Worcestershire sauce
½ cup brown sauce
½ cup sweet chilli sauce
1 tbsp olive oil
2 cloves finely chopped garlic
1 tbsp white wine vinegar
Make the sauce
In a non stick pot heat the olive oil, add the garlic cook for 30 seconds add the rest of the sauce ingredients together and bring to the boil, reduce the heat to a simmer and cook for 10 minutes or until the sauce/glaze thicken and coats the back of a spoon.
1.Pre heat the oven to 180c/350F
2.Rub the oil all over the ribs, season with cracked black pepper
3.Place the ribs on a baking tray, brush the sauce all over the ribs and cover with foil sealing the edges, whilst the ribs are cooking baste the ribs every 20 to 30 minutes replacing the foil
Each time cook for 1 ½ hours or till the meat falls from the bone.
4.Remove the foil, throw in the rest of the sauce coating the ribs well, cook for a further 15 to 20 minutes allowing the sauce to be become sticky and thick.
Serve on a warm platter.
Tips & Tricks
If you can't wait that long to get stuck into your ribs like myself or are short of time, steam or boil the rib, bring a pot of water to the boiling point reduce the heat to a simmer cook the ribs for 20 mins, drain then transfer to the baking tray, pour over the sauce coating both sides then back for 30 minutes uncovered, turning the ribs as they start to darken basting every 10 minutes or so. A finger bowl will be needed for these bad boys ….
Ps The recipe for the Japanese inspired coleslaw & parmesan salad will be posted soon in my spring/summer collection however if you can't wait that long please leave a comment in the box below, I'll be more than happy to post it now.
If you happen to be in Enniscorthy a delightful new butcher shop has just opens called Justin's. His pack of pork ribs are delish and at a snap of €3.99 for a healthy size serve its a bargain indeed. You will find his shop in the Drumgoold filling station up vinegar hill way, pass the Irish school then take the next right and its there one the left hand side. Se google map below