Creole Style Sticky Ribs

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Rib fest, somewhere in Canada, 5 years ago.

I want ribs to see what all the fuss is about. But there are massive queues from every single stall. And I hate waiting.

So I go on the fun house ride instead.

Big mistake. I probably missed the best ribs for a lifetime. There was a reason for the queues. North America & Canada get what to do with ribs. Brits/ Europeans just don’t.

This dish should be way more popular than it is here, as not only is it incredibly tasty but it’s also excellent value for money in terms of portion size and tastiness.

Cider glazed pork spare ribs with sweet potato hash.

So first the glaze. Basically the idea is you heat soft brown sugar in cider until caramelised and then add all the best things you currently have in your kitchen. So that is Tabasco, Worchestershire sauce, ground ginger, garlic, mustard powder, smoked paprika, cayenne, piri piri, salt, pepper, liquid smoke if you got it.

Then you cover the ribs in an oven tray, cover the tray with foil and roast them for 45 mins at 180C. Half way through flip them over so they get a nice even covering of sweet sticky goodness.

Then get them on the barby! Or on the grill, or under the Salamander and oh baby!!! Your in for one heck of a treat!

They are excellent served with sweet potato. I went with hash because you get to grill it all at the same time and baste the potato pieces in the pork juices.

Possibly not so good on a date due to the mess-factor.

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