STICKY HOISIN RIBS
Steps:
- Preheat the oven to 160°C/325°F/gas 3.
- Sprinkle the ribs with the five-spice and a good pinch of sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then rub all over. Arrange the ribs in a large roasting tray. Break apart the garlic bulb and scatter over the unpeeled cloves, then halve and add the oranges.
- Cover the tray tightly with tin foil, and roast in the middle of the oven for 3 hours, or until tender and cooked through.
- Meanwhile, for the salad, trim the spring onions, radishes and fennel, and deseed the chillies, then finely slice it all lengthways and place into a bowl of ice-cold water to make it super-crisp. Pick in the coriander leaves and put aside.
- Make a quick salad dressing by mixing the sesame oil, rice wine vinegar and soy together. Peel and finely grate in the ginger, then taste and season to perfection with black pepper.
- Remove the tray from the oven and move the ribs to a board. Carefully squeeze the sticky orange juice back into the tray. Squeeze the soft garlic flesh out of the skins and mash it up, scraping up all the sticky bits from the tray.
- Place the tray over a medium heat on the hob or over your barbecue, let it start to bubble, then pour in the hoisin sauce. Let it tick away for a few minutes, or until thick and shiny, then remove.
- Now, dunk each rack of ribs in the glaze, using your woody herbs as a brush to generously coat them all over, and transferring to the cool side of the barbecue as you go. Cook for another 10 minutes or so, covered with the air valve open.
- Meanwhile, cook the jasmine rice according to the packet instructions, then fluff up and divide between your plates. Drain and dry the salad veg, then toss with the dressing and plate up. Pile the sticky ribs on top, get stuck in, and get messy!
Nutrition Facts : Calories 912 calories, Fat 40.9 g fat, SaturatedFat 12.6 g saturated fat, Protein 41.3 g protein, Carbohydrate 99.7 g carbohydrate, Sugar 25.5 g sugar, Sodium 2.7 g salt, Fiber 1.2 g fibre
BUDDY'S BARBECUE RIBS
It's hard to beat sticky ribs on a barbecue. Start these off low and slow in the oven to tenderise the meat, then finish off on the barbecue until smoky, sticky and delicious. When working with a barbecue, always make sure you have an adult with you to supervise - those coals get hot!
Provided by Jamie Oliver
Categories Kids' party food Pork
Time 1h45m
Yield 6 to 8 kids or 4 to 6 adults
Number Of Ingredients 12
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.
Nutrition Facts : Calories 258 calories, Fat 12.8 g fat, SaturatedFat 4.8 g saturated fat, Protein 18.2 g protein, Carbohydrate 18 g carbohydrate, Sugar 17.4 g sugar, Sodium 1.1 g salt, Fiber 0.2 g fibre
BEST BARBECUED MEAT AND HOMEMADE BARBECUE SAUCE
All types of meat can be barbecued, but the various cuts have to be treated differently. For instance, thin steaks, pork chops and chicken legs cook in a very different way from a whole leg of lamb, pork ribs or a large chicken. If you were to cook them all the same way, the larger cuts would end up nicely cooked on the outside but raw in the middle. Here I'm going to show you how to barbecue larger cuts of meat so they're flavored and moist in the middle and golden and crisp on the outside every time. The thing to remember is to cook the meat through in the oven first, without coloring it, to make it lovely and juicy, then finish it off on the barbecue, basting the meat with the marinade and cooking juices. PS This recipe makes enough marinade for 1 of the types of meat listed in the ingredients. However, I love to do three different types of meat at the same time - if you want to do that, make three times the amount of marinade.
Provided by Jamie Oliver
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees F and light your barbecue about 40 minutes later.
- To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
- Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.
- Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.
- Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan.
REALLY STICKY RIBS
This simple marinade turns pork ribs into a sticky, barbecuey nibble and is a real hit with the kids
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 1h35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
- Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
- Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.
Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Protein 15 grams protein, Sodium 1.21 milligram of sodium
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
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.
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