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Ribs – best barbequed

by Diane - October 19th, 2010.
Filed under: Accessories, Food. Tagged as: , , , , , , .
Barbeque ribs are a real treat. There's lots of different recipes out there and some include slow smoking them on top of your barbeque - others need the ribs to be boiled and then marinated and barbequed as trhe finish! Whatever you do you should make sure you've got all the accessories you need to ensure that they are mouthwateringly delicious.
Make the sauce whilst the ribs are cooking in the oven. When they are cooked through (Perhaps half an hour) you brush on half the sauce and then either return to the oven or put them on the barbeque. I think ribs are best cooked in foil to steam them first if you're going to barbeque them - it stops the meat drying out too much from two lots of cooking.
Serve with the remainder of the sauce to be spooned on or eaten with other bbq food!
For enough ribs for about six...
* 1.8 kg pork spare ribs (in a sheet or cut up depending on how canibalistic you like to be)
* 2 tbsp olive oil
* 2 onions, peeled and chopped finely.
* several cloves of garlic, crushed (At least 2, no more than... heck! No limit! but 4 is a good number)
* red chilli, finely chopped (1 or 2 depending on how hot you like things - use mild chili for the flavour if you don't want them hot)
* 2 tsp fennel seeds, crushed in a grinder.
* 115 g dark brown sugar. (You can use light brown if you have it but it's not quite the same taste)
* 100 ml dark soy sauce (A good quality one!)
* 600 ml tomato ketchup (Or a tube of tomato puree, or two of those little tins)
* black pepper - just a quick grind.

For the sauce: Fry the onion in the oil, add everything else and stir until it comes to the boil and then simmer for about 5-10 minutes. There are lots of recipes for barbeque sauce and they all generally include tomato of some sort, soy sauce, sugar, and some have vinegar in ... experiment until you find one you like!
My best barbeque hint for ribs is to get some brand new flannels and soak them in water, wring out, fold up and then nuke for 15 seconds at a time until they're hot but not on fire! These are perfect for wiping up your hands and face! Always get fresh ones or reserve these for food use only. Finger bowls of hot water with lemon in are useful but you'll need kitchen paper towels too.

DOMAINES OTT - Chateau Romassan, Bandol Rouge 2003 75cl Bottle DOMAINES OTT - Chateau Romassan, Bandol Rouge 2003 75cl Bottle £32.85
Chateau Romassan is located in the Bandol appellation where the land is comprised of limestone, sandstone and marl of the late Cretaceous marine period. These poor soils are offset by the large amount of stone in the soils throughout this appellation. The Bandol appellation is known for its terraced landscapes built from the hard stone with vines, which are planted into vast terraces with varying exposures. Cultivation methods are traditional and the soil is mechanically tilled and young shoots are trained with the greatest care to the plant. This bright ruby coloured wine is primarily mourvédre, which gives the wine a spicy character, which is complimented by a generous bouquet of blackcurrant and morello cherry. The wine is rich with tannins yet highly balanced making it an excellent choice for pairing with beef ribs, spicy dishes and cheese. It is best served at 59-64 degrees Fahrenheit. The grapes used in making this red wine come from vines no less than 15 years of age: mourvedre, a local variety which gives the wine its round, robust quality. This is also the dominant varietal in this wine (as required by the appellation), Cinsault for its fresh, silky elegance, Grenache to round off the wine and give it body, strength and bouquet, Syrah in small quantities to give verve to the wine and slight hints of liquorice. The grapes are all hand picked and go through a stringent selective grape sorting. Fermentation takes place in thermo-regulated vats followed by ageing in oak casks for 18 - 20 months. Appellation: Bandol.
Barbecue Genius Non-stick Rib Rack And Pan Barbecue Genius Non-stick Rib Rack And Pan £20.99
4 sections for ribs.13.5" x 9.5" pan to catch drippings.Use pan separately for roasting on the barbecue or in the oven.
Donald Russell Beef Back Rib Donald Russell Beef Back Rib £19.00
Intense flavour from the bone, and tender juicy meat from the marbling. Easy to cook and carve - try them with a sticky BBQ sauce.Beef Back Ribs, 3 x pack (min pack wt. 700g)
Weber Barbecue Meat Rib Rack Weber Barbecue Meat Rib Rack £17.99
Maximise grilling space by standing ribs up in this rackSelf bastes ribs or chicken piecesMade from heavy duty plated steel and dishwasher safeDiscount Price RRP £19.99 NOW £17.99
Butcher's Apron - Butchered Butcher's Apron - Butchered £9.99
Made for meat eaters! Next time you're thinking about flipping some burgers, or grilling some ribs, make sure you're properly attired. This new Butcher's Apron is for those of you who love to get your hands dirty. 100% cotton apron with bloodied butcher print. Not suitable for vegetarians or the squeamish!
Butchered Butcher's Apron Butchered Butcher's Apron £7.99
Pay tribute to the wonderful butchers for the amazing work they do through bringing us succulent hunks of meat to our barbeques by donning the Butcher's Apron!. Ok it may not be for the squeamish (or vegetarian really) as its white colour is splattered with bloodied gore butcher print, however it embodies the whole primeval ritual of meat loving men grilling outdoors!So next time you are thinking about flipping some burgers, or grilling some ribs, make sure you are properly attired.  Apron 100% cotton apron with bloodied butcher print. Made for meat eaters everywhere - not recommended for vegetarians!
FETZER VALLEY OAKS - White Zinfandel 2007 75cl Bottle FETZER VALLEY OAKS - White Zinfandel 2007 75cl Bottle £7.26
White Zinfandel is a favourite for easy meals whether it's barbecued burgers, veggie burgers, grilled chicken and even spareribs with barbecue sauce. This wine matches perfectly with spicy pasta salads and dishes such as glazed ham or fried chicken and lightly-spiced Asian and Latin American dishes. Grape: 92% Zinfandel, 8% Muscat.