Tuesday 21 October 2008

Recipe - Twice cooked racks of loin ribs

My favourite way of cooking ribs is on the barbecue where I can slowcook/smoke them until they are falling of the bone and full of smoky flavour.

Since I moved I had to go through a very emotional divorce from my beloved gas barbecue, forcing me to find out a new way of cooking a couple of racks of ribs. Just putting them under the grill would just result in them being hard and nasty to bite in to. What I figured out would make it possible to have the fall-off-bone-goodness combined with a nice crispy surface.

You should really make your own barbecue sauce for this but I had a bottle of Jardine's Texas Smoky Mesquite Cooking & BBQ Sauce that was begging to be involved. Who am I to say no to that offer...

I used jerk seasoning but as always, freestyle it. Use fresh herbs, lemon or whatever takes your fancy.

Don't forget the kitchen towels and the bowls of lemon water, this is finger food at its stickiest. Awesome... ;)

2 racks of loin ribs
Olive oil
Garlic, crushed or thinly sliced
Jerk seasoning
Barbecue sauce

Pre-heat the oven to 250c.

Put some kitchen foil - enough to wrap a rack of ribs in, shiny side up, on your chopping board. Place a rack of ribs on the foil. Drizzle with olive oil, scatter with salt, put on the garlic, apply spices/herbs etc. Seal the foil parcel tightly and place on a baking tray. Repeat for the amount of racks you are cooking.

Put the tray into the oven. After 30 minutes, turn down the oven to 125c and keep the racks in there for another 90 minutes or so. Remove from the oven and open the foil parcels carefully to allow the racks to cool down. Turn off the oven.

Once they've cooled down sufficiently, 15 - 20 minutes, brush the meaty side of the ribs liberally with barbecue sauce. Heat up the grill in the oven and once it's hot put the racks under the grill. Let them grill until the sauce caramelizes, about 2 - 3 minutes.

Slice and serve with for example some more barbecue sauce to dip in, coleslaw and freshly baked bread rolls.


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// Mike