With the SXSW festival in Texas about to kick off tomorrow - the line up looks amazing! - we thought we’d hunt for a finger linkin’ BBQ spare ribs recipe.
Well if like us and can’t make it across the pond to the actual festival you might as well fool your tummy you’re there.
This recipe is taken from Gorden Ramsey’s channel 4 - F Word and serves 4. ENJOY!
3 pts water
2 tbsp tomato puree
1 - ½ medium onions, peeled and thickly sliced
3 cloves garlic, lightly crushed
½ teaspoon whole black peppercorns
4 whole cloves
1 dried chilli
2 (1- ¼ pounds each) racks of pork spareribs (each 7 to 9 inches long, 6 ribs per rack)
For the barbecue glaze:
2 tbsp dark molasses
1 onion, finely chopped
1 tbsp hot mustard
1 tbsp cider vinegar
A good dash of hot sauce
Juice of half a lemon
Sea salt and freshly ground black pepper
How to make barbecue spare ribs
1.In a large saucepan add the water, tomato paste, onions, garlic, peppercorns, cloves and chilli. Bring to the boil and simmer rapidly for 15 minutes.
2.Add the spare ribs making sure they are covered (if not add more water) and bring back up to a gentle simmer. Simmer for approx 45 minutes, adding more water if it reduces too much. Remove the pan from the heat and allow to cool to room temperature.
3.Meanwhile place ½ pt of the liquid from the ribs in a small saucepan. Boil the liquid until reduced by half. Add the molasses, chopped onion mustard, vinegar, hot sauce, lemon and salt. Stir over the heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them.
4.Meanwhile remove the woody ends from the larger asparagus and chop into inch long pieces. Steam the asparagus over a pan of boiling water until tender - roughly five minutes for the larger spears and three minutes for the baby ones. Once cooked, immediately plunge into ice cold water
5.Cook the ribs on a barbecue or grill for approx 1-2 minutes each side until done.