Sticky Barbecued Ribs
Another barbecue sauce option, adapted from the book Foolproof BBQ by Genevieve Taylor (Quadrille 2021). The key to delicious ribs is to cook them on low, indirect heat for a long time, which tenderizes the meat. The tangy sauce keeps for a few months in the fridge, and can also be used for chicken and pork chops. The taste intensifies after a time; the addition of more brown sugar can bring it back to its original flavour.
I allow about a half rack per person, which means there will be leftovers, which means another feast the next day!
Another equally delicious barbecue sauce, and a honey mustard sauce for hamburgers and chicken.
Ingredients
1 tablespoon vegetable or olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 cups (300 grams) ketchup
7 tablespoons (1000 ml) cider vinegar
3-5 tablespoons molasses (according to your taste)
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard OR hot English mustard (according to your taste)
1 tablespoon paprika
1 teaspoon salt
Method for the Sauce
Heat the oil in a saucepan over medium-high heat. Add the onions and cook gently, stirring occasionally for 20 minutes, until the onions are softened, but not browned. Adjust the heat as necessary.
Add the garlic and stir, cooking for 2 minutes more.
Add the ketchup, cider vinegar, molasses, brown sugar, Worcestershire sauce, mustard, paprika and salt. Stir well. Reduce the heat to low and simmer, covered for 30 minutes, stirring occasionally. Adjust the seasonings as desired.
Either in a blender or food processor or using a stick blender, process the sauce until the onions and garlic are blitzed. Store the sauce in the fridge until ready to use. Before using, taste and adjust the flavourings as desired. I find the sauce often needs more brown sugar after sitting for a long time. This sauce can be refrigerated for about 3 months.
Method for the Ribs
Preheat the barbecue. Cut the ribs into pieces easy enough to hold. Baste them in olive or vegetable oil and sprinkle them with salt and pepper. Lower the heat on the barbecue, turning off the burner on one side. Place the ribs on the unheated side and let them grill slowly for 1 1/2 - 2 hours, turning occasionally, until done.
Raise the heat on the barbecue and restart the side burner. Baste the ribs on each side with the barbecue sauce and grill until the sauce is cooked on, with dark marks on the meat.
Another barbecue sauce option, adapted from the book Foolproof BBQ by Genevieve Taylor (Quadrille 2021). The key to delicious ribs is to cook them on low, indirect heat for a long time, which tenderizes the meat. The tangy sauce keeps for a few months in the fridge, and can also be used for chicken and pork chops. The taste intensifies after a time; the addition of more brown sugar can bring it back to its original flavour.
I allow about a half rack per person, which means there will be leftovers, which means another feast the next day!
Another equally delicious barbecue sauce, and a honey mustard sauce for hamburgers and chicken.
Ingredients
1 tablespoon vegetable or olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 cups (300 grams) ketchup
7 tablespoons (1000 ml) cider vinegar
3-5 tablespoons molasses (according to your taste)
3 tablespoons brown sugar
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard OR hot English mustard (according to your taste)
1 tablespoon paprika
1 teaspoon salt
Method for the Sauce
Heat the oil in a saucepan over medium-high heat. Add the onions and cook gently, stirring occasionally for 20 minutes, until the onions are softened, but not browned. Adjust the heat as necessary.
Add the garlic and stir, cooking for 2 minutes more.
Add the ketchup, cider vinegar, molasses, brown sugar, Worcestershire sauce, mustard, paprika and salt. Stir well. Reduce the heat to low and simmer, covered for 30 minutes, stirring occasionally. Adjust the seasonings as desired.
Either in a blender or food processor or using a stick blender, process the sauce until the onions and garlic are blitzed. Store the sauce in the fridge until ready to use. Before using, taste and adjust the flavourings as desired. I find the sauce often needs more brown sugar after sitting for a long time. This sauce can be refrigerated for about 3 months.
Method for the Ribs
Preheat the barbecue. Cut the ribs into pieces easy enough to hold. Baste them in olive or vegetable oil and sprinkle them with salt and pepper. Lower the heat on the barbecue, turning off the burner on one side. Place the ribs on the unheated side and let them grill slowly for 1 1/2 - 2 hours, turning occasionally, until done.
Raise the heat on the barbecue and restart the side burner. Baste the ribs on each side with the barbecue sauce and grill until the sauce is cooked on, with dark marks on the meat.