These are those wonderful sweet ribs that you find at the steak houses in South Africa. They bring you just a great big rack of spare ribs and perhaps some gralic bread and you eat wiht your fingers. I love making this type of thing from time to time. These need a bit of marinating beforehand.
Quoted from Tessa Kiros, Falling Cloudberries, South Africa Section, page 239
85 g butter
1 onion, minced in a food processor or very finely chopped
250ml (1 cup) tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
4 tbsp (1/4 cup) brown sugar
80 ml (1/3 cup) lemon juice
80 ml (1/3 cup) runny honey
1 kg baby-back pork ribs, halved horizontally if large
Heat the butter in a wide non-stick saucepan and saute the onion over gentle heat until softened but not browned. Add the rest of the ingredients except the ribs and 1 cup (250ml) of water to the pan and simmer for 10mins until the sauce has thickened.
Put the ribs and the sauce in a large ovenproof dish so that they fit quite compactly and leave them in the fridge for at least a few hours.
The ribs are best cooked over a barbecue. Either heat a gas barbecue to medium-high or heat your coals, If using coals, let them begin to die down, making sure there are no flames as you don't want to burn the meat. Scrape off any excess marinade and barbecue the ribs until they are deep golden on both sides and charred in some places. Check that the pork is cooked all teh way through to the bone. If there are any really thick ribs, cut them up individually and put them back over the coals.
Remove the ribs from the grill and put them back into the marinade in the dish. Add 125ml (1/2 cup) of water to the marinade. put the dish on the barbecue and cook until the sauce boils and become sticky, thick and dark (the sauce must come to a boil and boil for a few minutes). Turn the ribs over a few times while you are reducing the sauce. Serve immediately either cut up individually or in their racks.
My experience with this:
Worst come to worst, if you have neither gas barbecue nor coals one, bake the ribs in a moderately heated oven for 2 hours, basting and turning often. When done, place it under the grilled to charred some places. Place on serving racks.
Pour the remaining marinade sauce in a large shallow tray and place it under the griller. It'll take just minutes for your sauce to turn into a dark, rich, sticky mass of BBQ sauce. Serve that along side the ribs.
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