Barbecued sticky ribs by Josh Eggleton © www.greatbritishchefs.com
Preparation Time: 20 mins
Cooking Time: 100 mins
Serves 4 people
1 rack of pork spare ribs
1 banana shallot, diced
2.5l of water, or more, depending on the size of rack
2 garlic cloves, peeled and diced
50g of ginger, peeled and diced
1 chilli, diced
100g of ketchup
100ml of soy sauce
50ml of Worcestershire sauce
50g of black treacle
150g of soft brown sugar
1. Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pan and cover with water. Add the shallots, garlic, ginger and chilli to the pot, along with the ketchup, soy sauce, Worcestershire sauce and black treacle.
2. Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool, leaving the pot on the heat.
3. Add the brown sugar to the liquor and cook down so that there is about ½ cm left at the bottom of the pan and it looks like a glaze.
4. Blend the glaze in a blender until smooth. Once smooth, place back into the pan and reduce until the glaze covers the back of a spoon.
5. Once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the glaze.
6. Place the ribs on a hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve.
Recipe courtesy of Great British Chefs.
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