Monday, 2 July 2007

Recipe - Grilled Spareribs with Dr Pepper Glaze

I know that I'm probably extracting the urine a bit by posting a recipe for the barbecue given the weather we're having at the moment but at least this gives you something to look forward to.

Before using the Dr Pepper put it in a bowl until it's flat. That takes about four hours. Also, make sure NOT to use diet Dr Pepper since that gets a very bitter taste once it's on the barbecue.

Grilled Spareribs with Dr Pepper Glaze (serves about 6)

4 33cl cans Dr Pepper (flat)
500 ml cherry jam or preserves
180 ml Dijon Mustard with horseradish
3 tablespoons soy sauce
2 tablespoons malt vinegar
1 tablespoon hot pepper sauce (or more if you want a bit of a kick)
3.5 kg well-trimmed pork spareribs

Boil the Dr Pepper in a heavy large saucepan over medium-high heat until reduced to about 375ml, about 45 minutes. Stir in the cherry jam, mustard, soy sauce, malt vinegar and the hot pepper sauce. Reduce heat to medium and simmer until the mixture is reduced to about 625 ml, that should take about 35 minutes. Then transfer the glaze to a large bowl. You can make the glaze up to a week ahead. Just cover the bowl and chill it. Bring it to room temperature before using it.

Position the racks of rib in the top and bottom thirds of the oven and preheat to 170c/gasmark 3. Sprinkle ribs with salt and pepper. Wrap each rack tightly in foil, enclosing completely. Divide the parcels between two rimmed baking sheets. Cook until the ribs are very tender, switching positions of the baking sheets halfway through cooking, about two hours in total. Let them cool slightly in the foil. Pour off any fat from the foil parcels. You can prepare this up to one day ahead. Just keep them in the foil parcels and refrigerate. Let stand at room temperature for about an hour before continuing.

Prepare the barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 250 ml of the glaze. Add the ribs to the bowl with the remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning. This should take about 5 minutes. Serve with the reserved glaze on the side.


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// Mike