BBQ BRITISH RIBS
Cooked
low and slow, ribs are a time investment, but if you want out-of-this-world
flavour, you can’t rush these things! My secret weapon is to smoke them for the
last 30 minutes, kissing the meat with incredible depth and smokiness.
Cook
Time : 3 hours 45 mins
Servings : 6
INGREDIENTS
·
75
g sea salt
·
2
tablespoons white peppercorns
·
6
fresh bay leaves
·
4
racks of higher-welfare pork loin back ribs , (3kg in total)
·
150
g radishes
BARBECUE SAUCE
·
225
g HP sauce
·
300
g tomato ketchup
·
170
g English mustard
·
150
ml Worcestershire sauce
·
100
ml whisky
·
750
ml fresh apple juice
·
200
ml runny honey
POTATO SALAD
·
500
g baby new potatoes
·
½
a bunch of fresh dill , (15g)
·
1
bunch of fresh chives , (30g)
·
50
g pickled onions
·
1
eating apple
·
1
ripe pear
·
200
g Greek yoghurt
·
1
teaspoon English mustard
YOU ALSO NEED
·
1
small handful whisky wood chips
INSTRUCTIONS
1.
Preheat
the oven to 140ºC/275ºF/gas 1.
2. Place
the sea salt, white peppercorns and bay leaves in a pestle and mortar and bash
until fine (or whiz in a blender), then decant into a jar.
3. Rub
2 tablespoons of the flavoured salt over the racks of ribs (save the rest for
another day), then transfer to two baking trays and cover with tin foil.
4. In
a 25cm x 30cm high-sided tray, mix the BBQ sauce ingredients together. Place
all three trays in the oven for 3 hours, with the sauce tray at the very
bottom, uncovered – keep an eye on it and add a splash of water to loosen, if
needed.
5. When
the time’s up, remove the trays from the oven, adding a splash of water to each
of the rib trays to deglaze. Divide 300g of the sauce between the two rib trays
(cool the rest and freeze for another day), turning the ribs with tongs to
coat.
6.
Place
the ribs directly on the bars of the oven, with the empty sauce tray directly
below. Put a handful of whisky wood chips into a metal sieve and set them
alight. Once smoking, put the sieve into a metal bowl, place at the very bottom
of the oven and smoke the ribs for 30 minutes, or until sticky and caramelized.
7.
Meanwhile,
scrub the potatoes, cook in a pan of boiling salted water for 15 minutes, or
until tender, then drain and leave to cool slightly.
8. Pick
the dill, then finely chop with the chives and place in a large bowl. Finely
slice the pickled onions, then core and finely matchstick the apple and pear.
Add it all to the bowl with the yoghurt, mustard and warm potatoes, toss to
coat, then season to perfection.
9. Transfer
the racks to a board and slice into portions or individual ribs, drizzling any
juices from the tray over the top.
10.Finely
slice the radishes and sprinkle over the top, then serve with the potato salad
(and some napkins!).
Recipe from jamieoliver. com
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