Wednesday, 13 April 2011

Sticky Bacon Ribs

Sticky Bacon Ribs

These ribs are a wonderful snack or a starter for a meal. They can also be started off on the oven and finished off on a Barbecue for that lovely smoky flavour.  Marinade for at least an hour but preferably overnight in the fridge to let all the wonderful flavours combine and infuse in the meat.



Serves 3-4:
1kg of bacon ribs

For the marinade:
4 tablespoons of Olive oil
2 tablespoons of red wine vinegar
2 tablespoons of dark soy sauce
1 tablespoon of fish/oyster sauce
1 tablespoon of Worcestershire sauce
5 tablespoons of honey
1 teaspoon of Chinese 5 spice
1 teaspoon of chopped sage
1 tablespoon of cayenne pepper
A few cloves of garlic whole
A big pinch of black pepper

Method



If the ribs are still in a rack, carefully cut down between the bones to separate.

Mix all the ingredients of the marinade in a mixing bowl, place the ribs in an even layer in a large roasting tray and pour in the marinade and toss the ribs about so they all get coated. Cover with cling-film and place in the fridge.

When you’re ready for cooking, place the roasting tray into a preheated oven at 200°c for 35 minutes, take them out half way through cooking and give them a toss around. You can then finish off on a BBQ or under the grill to caramelise the sticky marinade.


Serve with a side salad and dips or some lightly stir-fried vegetables of your choice.





1 comment:

  1. You have confused 'bacon ribs' with 'pork ribs' in this recipe, Bacon ribs are cured pork and are very salty and hence are normally boiled.

    ReplyDelete

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