HOW TO CUT RIBS RECIPES

BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER

Barbecue Ribs | Pork Recipes | Jamie Oliver image

Total Time 1 hours 45 minutes

Yield 4-6

Number Of Ingredients 11

Ingredients

olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)
1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

Steps:

1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Nutrition Facts : Calories 737 calories, FatContent 50.4 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 54.1 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 2.3 g salt, FiberContent 0 g fibre

MAPLE-GLAZED PORK SPARE RIBS | PORK RECIPES | JAMIE OLIVER

Maple-Glazed Pork Spare Ribs | Pork Recipes | Jamie Oliver image

Spare ribs are not actually ribs, but a cut of meat between the shoulder and the neck. It’s the same size and shape as a meaty bone-in rib, hence the common misnomer. In the US they’re called country ribs.

Total Time 2 hours 20 minutes

Yield 8

Number Of Ingredients 7

Ingredients

olive oil
1.6 kg higher-welfare pork spare ribs, cut into 8 pieces (ask your butcher to do this)
2 onions
3 large cloves of garlic
120 ml maple syrup
3 tablespoons red wine vinegar
480 ml organic chicken stock

Steps:

1. Preheat the oven to 180ºC/gas 4.
2. Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
3. Peel and finely dice the onions. Peel the garlic.
4. Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
5. Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
6. Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
7. Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
8. Serve the maple-glazed pork with your favourite vegetables.

Nutrition Facts : Calories 416 calories, FatContent 26.5 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 15.4 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

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