This is without doubt one of my favourite rib recipes giving super juicy tender ribs an deep rich flavoured sauce. I like to prepare the ribs and sauce the day before.
| Prep Time | 30 Minutes |
| Cook Time | 2 Hours |
| Servings |
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Ingredients
Ribs
- 2.5 lb Baby Back Pork Ribs In a rack. Other ribs may be used
- 2 Stalks Celery Trimmed and Halved
- 1 Onion Thickly Sliced
- 2 Red Chillies Cut in half lengthways
- 1 Bulb Garlic Cut in half horizontaly
- 9 fl oz Apple Juice / Cider
Barbecue Sauce
- 4.5 fl oz Tomato Ketchup
- 5 oz Dark Muscavado Sugar
- 2 tbsp Worcestershire Sauce
- 1 tsp Smoked Hot Paprika
- 1 tsp Smoked Sweet Paprika
- 2.5 fl oz White Wine Vinegar
- 2 fl oz Bourbon
Ingredients
Ribs
Barbecue Sauce
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Instructions
- 1.For the ribs, place the rib racks into a large, wide, heavy-based saucepan with the celery, onion, chillies, garlic and apple juice. Pour over just enough water to cover the pan contents. Bring the mixture to the boil, then reduce the heat until the mixture is just simmering. Simmer very gently for 1-1½ hours, or until the meat is tender. From time to time, skim off any scum that rises to the surface during cooking. 2.Meanwhile, for the barbecue sauce, heat the ketchup and muscovado sugar in a frying pan over a medium heat for 2-3 minutes, or until the sugar has dissolved into the ketchup. 3.Add the Worcestershire sauce, smoked paprikas and vinegar and bring the mixture to the boil. Reduce the heat until the mixture is simmering and cook for 4-5 minutes, or until thickened. Stir in the bourbon, then remove from the heat and set aside. Refrigerate when cool. 4.For the slaw, whisk together the egg yolks, mustard and vinegar in a large bowl until well combined. Gradually add the oil in a very thin stream, whisking continuously, until the mixture has thickened to a light mayonnaise and all of the oil has been fully incorporated into it. 5.Drain the celeriac thoroughly and remove any excess moisture using kitchen paper. Stir the celeriac and parsley into the mayonnaise and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. 6.Remove the ribs from the poaching liquor using a slotted spoon and transfer to a large roasting tray. Brush the ribs all over with the barbecue sauce, cover and roast on the barbecue for 10-15 minutes, turning every five minutes, until the ribs are sticky and charred around the edges. 7.To serve, pile the ribs on a serving platter and serve the celeriac slaw and the remaining barbecue sauce alongside.
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This was originally published by James Martin on Home Comforts