Description

American style BBQ spare ribs with red currant jelly glaze. (serves 4)

This recipe is heavily modified from various sources including River Cottage, Donna Hay and quite a few Google searches

Ingredients

• 1.5 kg ‘American style’ spare ribs (2 racks worth)

Marinade

• 1 Small jar of red currant jelly
• 2 crushed and chopped garlic cloves
• 1 Tbsp finely grated ginger
• 1 tsp paprika
• ¹⁄₂ tsp red chilli flakes
• 2 Tbsp soy sauce
• ¹⁄₄ cup red wine vinegar
• 1 tsp salt and pepper

Method

1. Mix all the marinade ingredients together well
2. Heat the marinade gently over a low heat until the jelly dissolves
3. Allow marinade to cool
4. Place ribs in a large oven proof dish
5. Pour over marinade
6. Work the marinade into the ribs with your hands
7. Cover the ribs with cling film so there is no air gap
8. Refridgerate overnight (or for at least 1-2 hours if short on time)
9. Remove the cling film
10. With a sharp knife, deeply score the tendonous inside of the spares ribs between each bone (this will help the BBQ heat break down the tissue between the bones)
11. Work the marinade into the score marks with your hands
12. (Optional step) For best results cover the spare ribs with foil and bake them in a a preheated oven at 160 degrees celcius for 2 hours
13. Sear the spare ribs for about 5 minutes on each side over a medium BBQ heat (reserve the marinade for basting)
14. Reduce the BBQ to LOW and cook gently, covered if possible, for 1 to 1 and ¹⁄₂ hours turning every 10 minutes
15. If the ribs look to be burning, turn and baste them with the reserved marinade
16. Remove the ribs from the BBQ, cover with foil and allow to rest for 5-10 minutes
17. Meanwhile, reduce any remaining marinade over a low to medium heat for 5-10 minutes
18. Remove the foil from the ribs, cut between the ribs between the bone
19. Toss the ribs in the reduced marinade, and plate to serve

Note: Goes well with a vinegar based coleslaw and diced apple