Trickie-Dickie’s Stickie Piggie Ribbies:
Prep: 10 minies, then leave overnighties to marinaties
Cooking: 2 or 3 hours or so. Or more.
Course: Very messy main
Rating: 3: Moderate
- 3 or four full racks of pork spare ribs at around a kilogram each
- 4 cloves garlic …. Or more
- A good shake of Tabasco sauce
- 2” long piece fresh root ginger, peeled and finely chopped/grated
- A small/normal jar of clear honey (just not a bucket)
- Three good big dollops of whole grain mustard….or more
- Several good shakes of Worcestershire sauce
- Optional – A couple of splashes/sploshes of Balsamic Glaze, available at most large supermarkets.
- Optional – Half a glass of whisky; Scotch/Irish/American/Canadian
- In a bowl, mix all the glaze ingredients – it’ll look like shit.
- Have lots of foil ready to put the ribs in.
- Spread all of the marinade over the ribs, both sides.
- Rub it in really well. Cover them with foil and put in the fridge and away from any preying animals overnight – like the family pet poodle; it’s still a dog.
- Preheat the oven to gas Mk 6, pour a little water into the oven dishes and transfer the ribs and all the marinade into them.
- Cover the dishes with the same foil and put them in for about half an hour just to get the heat going into the ribs.
- If you have two dishes, alternate them between the upper and lower shelves at about 15 minutes.
- After the 30 minutes, turn the oven down to gas mk 1, or low, or whatever your oven has as a slow temperature and give them another two or three hours, or more, to soften and sticky-ise.
- Baste the ribs every so often, turning them over as you do so. When a couple of hours has passed, just see how they are see and if they need further cooking/higher temperature.
- When cooked, take them out and cut the racks into single ribs and keep them warm until needed.
- Yes, it’s all high-action cookery with Trickie-Dickie’s Stickie Piggie Ribbies.