Rum Ribs with wedges, honey mustard slaw & corn on the cob
Have you ever just got home from work, can’t be bothered and want the comfort of a homey tea? That was my night on Monday. JB was ill and had a craving for potato… It didn’t bode well for the week ahead. My solution to the Monday funk I was in was a picky tea. As a serial grazer it is my idea of heaven. Some of my favourite bits and pieces just served up on a board with napkins… BLISS
The solution to last weeks misery-fest at casa BK was simple, rum ribs! To start the process I boiled the ribs in our homemade chicken stock, bay leafs, peppercorns, a clove of garlic and a chilli that was just pierced a couple of times. I truly believe this helps tenderise the ribs and also means it has added flavour throughout. Whilst that was in I knocked up the marinade. This came together by adding some store cupboard ingredients and one of my favourite weekend tipples, dark rum. The measurements were simple and it was just a case of waiting.
I pre-heated the oven to 180o then drained the ribs and poured on the marinade whilst still hot. After a good shake it was into an ovenproof dish for 45mins, making sure to pour on some of the marinade every 15mins and give them a turn to make sure the ribs were super sticky #yum
Surely you have to have ribs with something to mop up the excess sauce? I went for paprika wedges. Simply quartered some potatoes, drizzled with soy sauce and sprinkled over some black pepper, mixed herbs and smoked paprika. These slid in the oven under the ribs for the final 20mins of cooking.
They do take a bit of prepping but the effort is worth it I promise you! Check out the recipe and let me know how it goes.
Enjoy : ) x
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Published by Bea's Bites Online
Hi!
I'm Bea, as well as being new to the world of blogging I have been a food teacher in secondary schools for four years. I live just outside Manchester and all its foodie offerings. I'll be posting all about travel, food I enjoy, whether it's at a restaurant, a recipe I've trialled or something I have knocked up myself. I will also add a few drinks here and there because let's face it, it's got to be done!
I am lucky enough to have grown up with a variety of influences, my mum is from Zimbabwe, my dad is from Ghana and I grew up in a village in the North West, so food has always been a blend and balance of cultures for me.
From being little, food has played a large part in our family, whether it be for celebrations, commiserations or comfort. I began helping out in the kitchen from a young age and was fortunate enough to be given the reins on occasion from about the age of 11.
I love being in the kitchen and having the opportunity to create something to make others smile. Whether it be an autumnal main or a gooey dessert :) I have 3 bottomless pits I call brothers as well as a fiance and they are more than happy to try what I make and be extremely blunt so I welcome all comments : )
I am a total believer in happy eating. Food should put a smile on your face no matter if it is a weekday after work dinner or a special occasion. I love following recipes and do think it is sometimes a necessity but I also think that food should be personal and geared towards what you like and I hope this comes across in my blog.
I hope you enjoy reading my posts, let me know if you stop by, it will definitely put a smile on my face!
Please don't hesitate to get in touch, my email is: beasbitesonline@hotmail.com
If you have any posts you'd like to see then please feel free to Email me, DM me on Instagram, Facebook or Tweet me and I'll do my best : )
I hope I'll get a chance to chat to you.
Bea x
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The solution to last weeks misery-fest at casa BK was simple, rum ribs! To start the process I boiled the ribs in our homemade chicken stock, bay leafs, peppercorns, a clove of garlic and a chilli that was just pierced a couple of times. I truly believe this helps tenderise the ribs and also means it has added flavour throughout. Whilst that was in I knocked up the marinade. This came together by adding some store cupboard ingredients and one of my favourite weekend tipples, dark rum. The measurements were simple and it was just a case of waiting.
Bea's Bites Online 
