Stick ribs?!
Answers: does any one have a recipe for a really sticky suuce for ribs and wings? I want tried and tested one please....thanks in advance
Sweet Barbecue Sticky Sauce
12 tablespoons tomato ketchup
6 tablespoons brown sauce
2 tablespoons light soya sauce
6 tablespoons golden syrup
4 tablespoons vegetable oil
Mix them all together and thats your sauce.
Have plenty paper towels!!
BARBECUE RIBS WITH SPECIAL BARBECUE
SAUCE
Baby back ribs (1 slab per person)
1/4 cup red wine vinegar or lemon juice
1 stick butter, melted
1 clove garlic, crushed
1 onion, grated
Remove skin from back of ribs. Cut a small slit between each rib. Mix vinegar, butter, onion and garlic together and use mixture to season ribs on both sides. Place ribs on a preheated grill and close the cover. Turn ribs every 20 minutes and baste with Barbecue sauce until tender.
SPECIAL BARBECUE SAUCE:
1/2 stick butter, melted
1 green pepper, chopped
1 onion, chopped
3-4 cloves garlic, pressed
1/2 cup celery (with leaves), chopped
1 (16 oz.) can crushed tomatoes
1 (12 oz.) can thick tomato paste
1/2 can water, from tomato paste can
1 tbsp. Worcestershire sauce
1 tsp. salt
2 tbsp. red wine vinegar
2 tbsp. prepared yellow mustard
4 dashes Tabasco sauce
8 peppercorns
1/4 tsp. ground cumin
8 coriander seeds
1/4 tsp. oregano
2 tbsp. molasses
4 tbsp. brown sugar
1 bay leaf
1/4 tsp. celery seed
Melt butter in medium saucepan. Sauté onion, garlic, celery and green pepper until tender. Add remaining ingredients and simmer 1/2 hour, stirring occasionally. Cool and put through a small sieve colander. Keeps in the refrigerator 6 to 8 weeks.
This recipe may be used on ribs, chicken, or beef in either wood-fired/charcoal pits or gas grill barbecues.
Sweet and sticky ribs
Serves 4 - 6
Preparation time 30 mins to 1 hour
Cooking time over 2 hours
Ingredients
For the ribs
300ml/10fl oz tomato ketchup
300ml/10fl oz dark soy sauce
125g/4oz runny honey
5cm/2in piece fresh ginger, peeled and minced
4 garlic cloves, minced
5 tbsp Amontillado sherry
1 tsp ground star anise (optional)
1 tbsp ketjap manis (sweet chilli sauce)
1 tbsp fresh rosemary, chopped
1.8-2.2kg/4-5lb pork spare ribs (baby back ribs, if possible)
water
2 spring onions, finely chopped
For crispy potato wedges
6 large potatoes, each about 100g/4oz
3 tbsp/2fl oz olive oil
75g/2oz polenta
30g /1oz parmesan, finely grated
2 tbsp fresh rosemary, finely chopped
salt and freshly ground black pepper
To serve
soured cream
buttered mini sweetcorn
Method
1. For the ribs, place the tomato ketchup in a large shallow dish with the soy sauce, honey, ginger, garlic, sherry, star anise (if using), ketjap manis and rosemary. Mix thoroughly to combine.
2. Add the ribs. If time allows, cover and chill for up to 24 hours.
3. Place ribs in a large, deep pan. You may have to cut the ribs in half to get them to fit. Pour over the tomato ketchup mixture and then add enough water to completely cover the ribs.
4. Bring to a simmer, then cook over a medium heat for 45 minutes to one hour until completely tender.
5. Preheat the grill. Remove ribs from the sauce and arrange ribs on a grill rack. Place the sauce on the hob over medium heat and reduce down until it has a sticky coating consistency.
6. Place the ribs under the preheated grill for about eight minutes on each side, basting or painting the ribs with the reduced marinade occasionally. Alternatively cook on a barbecue.
7. For the potato wedges, preheat the oven to 200C/400F/Gas 6. Prick each potato all over with a fork and rub with a little of the oil. Place potatoes directly on the oven shelf and bake for 40-45 minutes or until slightly softened when squeezed, then leave to cool.
8. When cool, cut each potato in half lengthways and then into quarters. Slice away a bit of the flesh, leaving a layer of potato at least 5mm/1/4in thick on the skin. Brush all over with the remaining oil.
9. Place the polenta, parmesan, rosemary, salt and a generous grinding of black pepper in a bowl and mix together. Add the oiled potatoes and toss with the polenta mixture. Shake off any excess, then arrange in a single layer, skin-side down, on a wire rack set on a roasting tray.
10. Place in the oven and bake for 30 minutes, turning halfway through, until crisp and golden-brown.
11. To serve, cut the ribs into single-rib portions and arrange on a large platter. Scatter over the spring onions. Serve the potato skins and mini sweetcorn on the side or in separate bowls with plenty of napkins and finger bowls on hand for sticky fingers.