RUM RIBS – serves 4
INGREDIENTS
2Kg pork ribs
FOR THE POACHING LIQUID
1L Chicken stock
Bay leafs
Peppercorns
1 x clove of garlic
1 x chilli (pierced a couple of times)
FOR THE MARINADE
200ml tomato ketchup
100g brown sugar (I used a Demerara)
100ml chili and garlic sauce
100ml dark rum
100ml white wine vinegar
50ml dark soy sauce
50ml Worcester sauce
METHOD
1. Put your ribs into a large sauce pan with all the ingredients for the poaching liquid and add cold water until the ribs are covered
2. Bring the pan to the boil and simmer for at least 20mins
3. Pre-heat your oven to 180oc
4. In a measuring jug mix all your ingredients for the marinade and set aside
5. After 20mins drain your ribs and pour over the marinade making sure your ribs are fully covered
6. Pick ribs out of the marinade and place onto an ovenproof dish (save the marinade you will use this) pour over some of the marinade so all your ribs have a glossy shine to them and put in the oven for 45mins
7. Every 15mins pour or brush more of the marinade onto your ribs to build up flavour and that sticky glaze
8. After the 45mins remove and serve*
Have fun with this one. Enjoy : )
*the sauce left in the 0venproof dish becomes a really good dipping sauce if you serve it in a jar!
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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.
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RUM RIBS – serves 4
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