This week, what with all this warm weather, why not try this recipe and enjoy eating it in the garden.
I have always been a bit phobic of barbecues. Not because I fear under cooked meats and the potential consequences involved. What I fear is Clyde cremating expensive meat beautifully marinated by me and us ending up eating my lovely salads in a vegetarian turn of events. But since the purchase of a gas barbecue, those days are over. Clyde is now the King of the faux charcoal and we can barbecue at the drop of a hat. With the advent of the gas based wonder, I was keen to master more outdoor cooked dishes and after extensive *brief Pinterest browsing* research, these are my Ultimate Barbecue Ribs.
My usual barbecue specialities such as burgers and sausages pilfered from the freezer are never greeted with much enthusiasm, so to up my game, these Ultimate Barbecue Ribs really are delicious and were very well received. I lied about the research, I let the Guardian do it for me, with huge thanks. Their combination of brown sugar, smoked paprika and ketchup is boosted by Marmite of all things. It’s salty, savoury taste really adds a set of balls to the marinade without being at all obvious. So if you are, God forbid, a Marmite hater, don’t be at all put of by this recipe. These ribs are super tender, crisp on the outside after a little spell on the barbecue, or under the grill if you are not the King of the Coals, and so full of flavour. As you can see by the brief recipe, they are also crushingly easy. They’re slow cooked in the oven so can be forgotten about whilst you whip up a little tricolore salad to accompany them.
This glorious, if a little sweaty, spell of weather we are having cries out for more outdoor cooking. So if you are looking for a new barbecue dish, these ribs are the future. And if you are reading this in the winter, still crack on, as rest assured, now I have fashioned these Ultimate Barbecue Ribs, I will be eating them whatever the season.
This recipe will feature on Lucy Loves later this week.
Barbecue Ribs recipe
Serves 4 hungry people
You won’t need any exciting equipment
- 2 racks of pork ribs, mine weighed around 1kg in total
- 1 tbsp Marmite
- 1 tbsp English mustard, I couldn’t find my jar so used Coleman’s mustard powder
- 1½ tsp smoked paprika
- 2 tbsp tomato ketchup
- 2½ tbsp dark muscovado sugar, couldn’t find the dark sugar either so used light brown
- Salt and pepper
- Serve with bread, salads and other barbecue treats
Take a large baking tray and stir together the marmite, mustard, smoked paprika, ketchup and either dark or light brown sugar. Mix well then take your racks of ribs and slather in the barbecue sauce. Ensure they are coated on both sides then cover the tray and leave in the fridge for between 2 and 4 hours.
When you are ready to bake these, pre heat the oven to 140 degrees fan assisted. Give the ribs another mix in the marinade, season with salt and pepper, then cover the tin tightly in foil and place in the pre heated oven. Cook for 2 and a half hours, basting half way through this time.
Once the ribs are tender and smelling amazing, pre heat your grill or light your barbecue and place the ribs on or under the grill for another couple of minutes until starting to crisp.
Serve the ribs piping hot, with your favourite barbecue sides, getting all sticky and mucky using your hands.