Jamie Oliver Bbq Spare Ribs Food

BUDDY'S BARBECUE RIBS

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Drizzle a little oil over the ribs, season with black pepper and rub all over to coat.
• To make the marinade, deseed and finely chop the chilli (if using), peel and grate the ginger and garlic, then place it all in a medium pan with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and honey.
• Whisk the ingredients together then place the pan over a medium heat and simmer for 10 to 15 minutes, or until the sauce has thickened.
• Place the ribs in a large roasting pan, brush with the marinade and cover tightly with foil. Cook in the oven for 30 minutes, then remove the tray from the oven and baste with the marinade. Return to the oven for another 30 minutes, then remove the foil, baste again with the marinade and return to the oven to cook, uncovered, for 15 minutes, or until the meat pulls away from the bone easily.
• Preheat your barbecue. Once hot, transfer the ribs on to the grill and cook over a medium-low heat for 5 to 10 minutes.
• Pile the ribs onto a board and serve with a crispy green salad and new potatoes.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

SIZZLING SPARE RIBS WITH BBQ SAUCE

Steps:

• Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they're coated in the sauce. (You can keep the ribs uncooked - tightly covered - in the fridge for up to 3 days. You can also freeze them for several months.)
• Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.