I don’t ordinarily stack food, in fact you’ll be lucky seeing me put food on a plate…most often it goes ‘pan to face’ with me if no one is looking….what can I tell ya, it’s how I roll!
This recipe is a bit of a faff. But, it’s well worth it – the ribs are essentially seasoned and cooked twice so if you want to cook this then set aside 2.5 hours from start to finish. Here’s a tip – go to the pub during the first cooking stage…..
As always, quality is key here – get your baby backs from a butcher to be sure.
The celeriac remoulade
1 small celeriac peeled and finely shredded
1-2 tablespoons of mayo
1 tbs whole grain mustard
Combine all of the above and season to taste…that’s it!
2 sides of pork baby back ribs – fresh and unsalted
The Dry Rub
1 tbs smoked paprika
1 tbs garlic salt
1 tbs dried coriander leaf
1 tbs dried oregano
1 tbs crushed black pepper
1 tps cumin power
1 tps sugar
1 tps cayenne pepper
Mix all of the above well and liberally cover the pork ribs, pat it into the meat then cling and sling in the fridge. The cling will make the meat sweat allowing the dry rub to get well into it. Leave for as long as you can – I leave mine for a minimum of 24 hours.
The Bar B Q sauce
2 tbs ketchup
1 tbs brown sauce
1 tbs tomato puree
1 tbs mustard powder
3-4 cloves garlic crushed
1 tbs dark soy sauce
1 big squirt honey
Combine all of the above into a sticky goo – this is going to be painted onto the ribs and used as a dip.
When you’re ready to roll, stick the oven on at 140c, sling the ribs into a lightly oiled roaster and cover with tin foil – make a really tight seal then into the oven 2hrs….do not touch!
After 2 hours remove the ribs and let cool on a toasting rack, you can keep some of the cooking juices to also coat the finished ribs.
At this stage you can serve the ribs – no worries – but this next bit is where they take on a real BBQ sting. Simply paint the ribs with the BBQ sauce then sling on (or under) the grill.
Serve with the celeriac remoulade, fat chips or just a salad – the meat will be fall apart !!