The sun has finally arrived here in the UK and it’s just beautiful!
If you’re a fan of ribs, look no further. Here is my recipe from Fairytale Food for gloriously sticky, sweet, spicy pork ribs. The longer you leave them to marinate the better in my opinion – I give them 24 hours.
Three Little Pigs from Fairytale Food. Illustration copyright Yelena Bryksenkova
The Wolf’s Sticky Ribs
After all that huffing and puffing, the Big Bad Wolf was in need of a breather and a good dinner; it’s hard work blowing down two houses in one day, you know! And what could be better than enjoying a relaxing evening in the garden, taking in the warm summer’s air while various slabs of delicious juicy meat smoke away on the barbecue. These scrumptiously tender pork ribs are marinated for twenty-four hours in a sticky, spicy sauce, to tenderize them and give them oodles of flavour. You can pop them on the barbecue, or slow cook them in the oven if rain clouds should appear.
This recipe makes enough ribs for 2–3 people, so just increase quantities as needed.
4 tablespoons tomato ketchup
2 tablespoons dark soy sauce
½ tablespoon Worcestershire sauce
1 tablespoon runny honey
2 garlic cloves, crushed
½ teaspoon dried chilli flakes
1 teaspoon cayenne pepper
1 teaspoon paprika
salt and freshly ground black pepper
3 half-racks of pork ribs
- In a small bowl, mix up the marinade: tomato ketchup, soy sauce, Worcestershire sauce, honey, garlic, spices, salt and pepper.
- Place the pork ribs in a large dish and smother them in the marinade, making sure they are well covered. Cover the dish and leave in the fridge to marinate for 24 hours.
- When you’re ready to cook your ribs, put them into a large roasting tray lined with tin foil. Preheat the oven to 240°C/220°C fan/gas mark 9 and cook the ribs for 15 minutes. Then turn the heat right down to 140°C/120°C fan/gas mark 1 and cook them for a further 2½–3 hours, until they are charred on the outside and meltingly tender on the inside. (Please convert your oven temperatures as necessary, these are UK).
- If I’m barbecuing these I find it easier to wrap them in foil and place them on a slightly cooler part of the barbecue for about an hour or so before removing the foil and finishing them off over the flames. The slower you cook them the more succulent they will be.
- Serve straight up, with some buttered corn on the cob and plenty of napkins to wipe those sticky fingers!