Thursday, 3 September 2015

Baked Southern-style Sticky Ribs

Winter is still with us even though technically we are three days into spring! It seems to have been a long long wet winter regardless of our lovely warm European jaunt in the middle of it.

It has been a big year for of celebration…first the big 60 and then a Ruby Wedding. After I got over the 60th surprise party! (I was intending to let it slide by quietly, but the man had other ideas!) We spent a few weeks deciding what type of celebration was fitting, having spent 40 years married to each other. We were well into May before we decided we would head back to the UK and celebrate our anniversary with family and friends who were at our wedding in 1975.  

As my parents are now living in Brentwood  Essex we decided on the Nags Head for a garden party as it has a perfect back patio garden surrounded by fields.  So on Sunday 5th July (in 1975 Arthur Ash won Wimbledon some guests had a tiny transistor in their suit pocket listening to the game while we were saying our vows!) we had the most perfect little English garden party, with speeches and cake and a few champagnes while the sun shone.

Since we have been back in Melbourne I have done nothing but moan about the weather - the only good thing about it being cold  is I can have the oven on to my heart's content and so these sticky  beef ribs were absolutely no trouble to make. Cooking time is 3.5 hours and the recipe is for pork ribs (I had beef and it was just as good). Serves 6  

2 large onions thickly sliced
2 bay leaves
1 teaspoon black peppercorns
6 rashers of bacon
2kg of ribs cut into serving size portions

Sticky Glaze
2.5 tablespoons worcestershire sauce
2 tablespoons of American mustard
juice of 1 small orange
2 tablespoons cider vinegar
2 tablespoons bourbon
1.5 tablespoons molasses
3/4 cup muscavado sugar
3 tablespoons tomatoepaste
4 garlic cloves crushed
1/2 teaspoon tabasco
freshly ground black pepper
1 teaspoon salt
pinch of ground cloves

What to do….
Preheat oven to 150C.
Put onions, bay leaves and peppercorns in the base of a large roasting tin, lay ribs on top.
Cover evenly with a single layer of 6 bacon rashers.
Pour over 3 cups of water.
Cover withtin foil so the steam cannot escape, cook in preheated oven for 2 hours and 45 mins.
Remove from oven and increase temp to 180C. 
Combine the remaining glaze ingredients in a small saucepan, whisk till smooth, bring to the boil, stirring occasionally, for 2 mins, then remove from heat.
Remove ribs, onions, and pour off liquid.
Place bacon on the bottom of two foiled lined roasting tins.
Brush ribs liberally with glaze and place on top of bacon and cook uncovered for a further 45 minutes, brushing regularly with the glaze until the meat is very tender and the glaze sticky.
Give the ribs one last brush with the glaze before serving with the bacon, onion mash accompanied by baked potatoes and sour cream.