INGREDIENTS


BBQ Sauce

4 racks of pork spare ribs

2TBS oil

30g/1oz butter

2 onions, finely chopped

4 cloves garlic, roughly chopped

1 thumb fresh ginger, roughly chopped

½tsp chipotle flakes or dried chillies

8TBS tomato ketchup

8TBS Hoisin Sauce

3TBS Dijon Mustard

4TBS Marmalade

4TBS soy sauce

METHOD


Serves 8

  1. Preheat the oven to 130c/GM2/Aga – Simmering oven.
  2. For the sauce – Soften the onion and garlic in the oil and butter for 15-20mins. Add the ginger and chipotle flakes, cook for 2 more minutes.
  3. Add the tomato ketchup, hoisin, mustard, marmalade and soy sauce. Bring to the boil and simmer for 2mins.  Remove from the heat and whizz in a liquidizer until smooth.
  4. Place the ribs in a baking tray lined with tinfoil and baking parchment. Season and pour the sauce over the ribs.  Cover with more baking parchment and foil and cook in the oven for 2hrs.
  5. After 2hrs, increase the oven temperature to 200c/GM6/Aga – Roasting oven and cook for 30mins or until the ribs are sticky and caramelised.
  6. Remove from the oven, allow to cool slightly and serve.

 

Think Ahead & Helpful Hints

  • The BBQ sauce can be made up to 3 days in advance and can be frozen.
  • The ribs can be covered in the sauce and left in the fridge overnight or frozen.
  • The ribs can be covered in the sauce, cooked low and slow for 2hrs, allowed to cool and then placed in the fridge. Bring to room temperature before finishing off the following day.