Finger Licking Good Sticky Ribs





After many failed attempts at getting the 11 year old boy i nanny to 'try new things', i had a conversation with him about his favourite foods which consisted of burgers, ribs, steak, oreo milkshakes, sponge cake, sweets and treats. I've already made him burgers and steak so thought i would attempt ribs. Being a fan of ribs myself i was rather excited about this experiment. I must say i have never cooked ribs before so this was all new to me. Keeping in mind that this 'said boy' doesn't like 'hot' things so i had to do my research and adjust some recipes that used a lot of spices and chilies. 
Once i had slaved away for a couple of hours preparing these ribs i was pleasantly surprised with the outcome that was siting on the plate. Knowing that he was going to be my biggest critic i nervously sat the plate down in front of him. I was overly excited while he was more interested in his rubric cube. As he looked and smelled the plate in front of him he wrinkled up his nose and said "oh i don't like the smell of that sauce". Great, going well so far. Then he tried the ribs and said.. "i like them but i think the sauce tastes like it has too much vinegar". He was totally honest which i praised him for and took on board his comments, and if you are making these for children you could too - maybe use less vinegar, no vinegar, or vinegar that's not so strong (malt). But all in all i added it to my bank of successes!
 I love this sticky BBQ sauce,  its packed full of flavour and is literally finger licking good! I served them with sweet potato mash and greens fried with olive oil and a splash of soy sauce (which was too salty for the boys taste buds - haha, I can't be perfect). 

Ingredients 

Pork belly ribs ( i used about 1kg and had lots of sauce)
3 tablespoons of sweet chili sauce
5 tablespoons of raw honey
3 tablespoons of cider vinegar (any vinegar or no vinegar would be fine)
5 tablespoons of soy sauce
9 tablespoons of paleo tomato sauce (see recipe in sauce section - or normal tomato sauce)
1 small tablespoon of mustard 
5 tablespoons of olive oil

Make sure you taste the sauce as you go and adjust any ingredients, i used quite a strong mustard so i added more honey, tom sauce and soy sauce to counter balance the mustard. 


Method

1. Put the ribs in a saucepan, cover with cold water, bring to the boil, and then gently simmer for 25 minutes (skimming off any fat that rises to the surface).
2. Drain the ribs and transfer into a roasting tin. 
3. Meanwhile (as the ribs are simmering) preheat the oven to 180 degrees.
4. In a large bowl mix together the sweet chili sauce, honey, vinegar, soy sauce, tomato sauce, mustard and oil. 
5. Put 5 or so of the ribs in the sauce and soak in the sauce for a minute or so, then transfer to the roasting tin and repeat for the rest of the ribs.
6. Once all ribs are in the roasting tin tip extra sauce over the ribs (keeping some leftover for basting).
7. Put ribs in the oven and cook for 30 minutes (can be over a lower heat and for longer for more tender ribs), every 10 minutes turn the ribs over and baste them with the sauce during cooking. 

Enjoy x





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