Sunday, 8 August 2010
WARNING: Do not follow this recipe to the letter.
This record is based on my Dad recounting what he does.
And what he does is art, not science.
The measurements are not precise, there are no set times and it relies on your own cooking instincts to deliver the perfect balance of flavour and tenderness.
For instance, you’ll need to taste the sauce and ensure it meets your own requirements of sweet, sour and smoky.
And when you parboil and barbecue the ribs, you’ll need to use your own judgement on how long they’ll need so they don’t turn out tough.
But don’t worry, it’s easy.
You’ll know what you like and you’ll know when they’re ready.
Make these ribs for your next barbecue and you will be amazed.
Sweet & Smoky Barbecued Pork Ribs
Paul’s very own recipe. Serves 6 – 8.
1.5kg pork ribs
3 dried bay leaves (Anna's addition, Paul objects)
4 allspice berries (Anna's addition, Paul objects)
Sauce (makes around 1 litre)
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
3 tablespoons brown sugar
400g canned diced tomatoes
500ml of your favourite barbecue sauce
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
2 teaspoons malt vinegar
1 teaspoon minced fresh chilli
6 pickled jalapenos
1 tablespoon lemon juice
Pepper and salt, to taste
1. Make the sauce first. Cook the onions and garlic until soft, then add the tomato paste. Cook until the paste has thickened.
2. Add all other ingredients (except lemon juice and malt vinegar) and boil until reduced by around third.
3. Taste sauce then season and add lemon juice and malt vinegar to taste to balance out sweetness.
4. Simmer or parboil the ribs, with bay leaves and allspice, so they are partially cooked. This ensures that the barbecuing is more about imparting flavour than cooking, otherwise they end up burning.
5. Colour your parboiled ribs on the barbecue. Do this by turning the ribs repeatedly allowing the fat to boil out.
6. Once they gain a light colour, dip them in the sauce. Put them back on the barbecue and grill again so the sauce cooks on. Paint on more sauce as you cook them.
7. At this point, you can either serve them to your guests with sauce on the side, or toss them in a little more sauce and store them overnight in a baking tray. The next day you can reheat them in the oven and then toss them in reheated sauce. My dad says you can even cut them into two bone portions and freeze them, then defrost and heat in the oven. Be careful not to overcook!