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I have a book to publish. Editors love it, marketing departments say 'up the media profile'. So here I am 'upping it' and writing about the book, food, and life in general.

Monday, 18 June 2012

Super-sticky rib time and a Masterchef audition . . .

Sorry the blog's been a bit thin on the ground since the first Masterchef  'phone call but I've been busy whipping Zoe into action in the kitchen.  Here's my rib recipe to keep you going.  She's got an audition in Birmingham on Wednesday and I am bricking it.


 Lay ribs (this is 2 x Sainsbury's packs) in a single layer in an ovenproof dish.

Fill a measuring jug to the 6oz mark with soft, brown sugar.

Then fill to the 8oz mark with malt vinegar.

Fill to the 16oz mark with reduced salt soy sauce (Kikkoman is best).   Then add 3 crushed garlic cloves, a star anise and a good scraping of fresh ginger root.

Heat it all up until the sugar has melted then pour over the ribs.  If you have time to let it marinade for an hour or so, or overnight in the fridge, then do.  If not just whack it in the oven.

Bake, uncovered at Gas 3/150C for about 2 hours, turning every half hour.

Remove the ribs.  Pour the sauce in a pan and reduce until it just starts to get sticky.  Put the ribs back in the dish and coat with the sticky sauce.

Put back in the oven and bake for a further 30 mins. Whack up the heat for a further 10 mins if  not brown and sticky enough but watch like a hawk so they don't burn.

There should be lots of sticky sauce to pour over boiled rice or mop up with crusty bread.

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