Baby Back Ribs
Stumbled across some baby back ribs at Waitrose on Monday and as much as I am on a serious organic meat obsession at the moment I just couldn't resist the £5 price tag!!
I love sticky, spicy, fall-off-the-bone, "make you want to have a party" food and baby back ribs definitely fall into that meat category. As it's certainly not barbecue weather I had to think of how to get that grilled almost smokey flavour using just my oven. The other thing was I wanted it to be a recipe that would be easy to modify for the stove top!
After a few considerations and a gander at the cooking guodelines on the back of the label, I decided that the marinade needed to be blended down into a sauce and the whole thing smothered over the ribs and wrapped in foil for cooking.
Here's the stove-top modification... halve the rack of ribs and wrap each section separately in foil. Bring a couple of litres of water to the boil and grab a couple of empty milk tins to rest the ribs on in the pot. You'll need to make sure the pot doesn't go dry as you're easentially steaming the ribs. Make sure that the water is close to boiling the whole time. Cook on a medium-high heat, for 45mins. I'll have to prep a demo video of this to include on the blog but I'll update this with a link to youtube once that's done.
You will need a suitable tray, some aluminium foil and a brush for the sticky baste at the end.
650g pork ribs
2 tbsp sriracha sauce
2 tbsp soy sauce
1/3 can of chopped tomatoes
1 quartered red onion
2 pointy red peppers
2 large cloves garlic
1 handful fresh parsley
2 tbsp dried oregano
1/2 tsp salt
4 tbsp soft brown sugar
2 tbsp clear honey
- Preheat your oven to 200°C fan.
- Line your baking tray with foil making sure to have a lot of excess foil to wrap over the ribs when they go into the oven.
- Place the sriracha, soy sauce, tomatoes, red onion, red peppers, garlic, 1tbsp oregano and parsley into a blender and blitz until smooth.
- Dab the ribs dry with a paper towel and place into a foil lined tray then sprinkle over the dried oregano and salt.
- Pour half of the blended paste over the ribs and brush all over, turning the ribs over so that they go into the oven with the meaty side down.
- Wrap the tail ends of the foil over the ribs so that they are completely enclosed and place into the oven for 35mins.
- Take your remaining sauce and add the sugar and honey, mixing completely so that the sauce darkens.
- Remove the cooked ribs from the oven and unwrap the foil, collapsing it at the sides. Then brush over the sticky remaining sauce.
- Return to the oven uncovered for a further 12mins.
- Remove from the oven and leave to set for a couple of minutes before serving.