Chilli Glazed BBQ Ribs
Serves: 4 people
Takes: Over 1 hour
The marinade for these ribs are sweet, sticky and spiced with chipotle chillies. It's a wonderful BBQ sauce for any meat, especially pork ribs. Ask your butcher for meaty juicy pork belly ribs with a good layer of fat. Once they are slow cooked, the fat will melt away and you're left with full flavoured fall-off-the-bone ribs.
Ingredients
For the Chilli Glazed Ribs:
2 racks of pork belly ribs
1 onion, cut into quarters
1 stick rosemary/few sprigs of thyme
2 bay leaves
For the marinade:
150g tomato ketchup
100ml soy sauce
75g maple syrup
3 teaspoons chipotle chilli paste
1 heaped teaspoon garlic paste
1 heaped teaspoon ginger paste
sesame seeds, to garnish (optional)
Method
In First slow cook the ribs. Preheat the oven to 150°C/350°F/gas 2. Pop the ribs in a large roasting tray with the onion, herbs and bay leaves. Pour over around 100ml of water (I love to use apple juice instead but water works just as well), cover with foil and bake for 1 hour.
In the meantime preheat the BBQ. Make the chilli glazed marinade by placing all the marinade ingredients in a pan and cooking for 5 minutes or until warmed through. Taste and adjust the heat, sweet and salt if you prefer.
Once the ribs are soft and tender, strain off the liquid and pour over half the marinade coating the ribs well.
Cook on the BBQ for 10 minutes (or under the grill), basting with the remaining marinade until the ribs are charred and sticky.
These taste great sprinkled with sesame seeds (if using) and served with a fresh slaw like my Red Cabbage & Green Chilli Slaw.
