Coming home from an awesome holiday can more often than not be really a depressing experience, that is unless you come home from week in the minus temperatures to the first proper day of Spring. The Sun was officially shining, it was warm, and that combination makes me one happy girly! The second the weather brightens up in England the whole country goes crazy; barbecues are turned on, legs are on show and the convertibles are out in force. With being away for a week we had a rather empty fridge but a pretty full freezer, so these bad boys ribs came straight out with the dream of going on the barbecue. Unfortunately by the time they had defrosted and marinated it became Sunday, which didn’t live up to its name as being a ‘day of sun’, so they never actually make it onto the barbecue. They were however still delicious, and should you be able to catch some rays of sunshine then once the ribs have been cooked for 3-3.5 hours in the oven, just finish them off on the barbecue instead of uncovered in the oven.
- 700g pork ribs
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp whiskey
- 2 tbsp honey
- 1 tsp sesame oil
- Pinch cinnamon
- Pinch ground ginger
- 1 tbsp wholegrain mustard
- Twist black pepper
Mix together the ingredients for the rib marinade
Lay out the ribs in an oven proof dish and coat in the marinade mixture
Cover the dish, chill and leave to marinate over night
Pre-heat the oven to 140’C
Drain the marinate out of the dish and set aside in a bowl
Cover the ribs with foil and cook in the oven for 3 – 3.5 hours – brushing with the marinade every half hour.
Remove the foil from the dish and turn the oven up to 180’C
Turn the ribs over, pour over the remaining marinade and return to the oven for another half hour to crisp up and get sticky.
Enjoy with heaps of salad, sweet potato mash, slaw and corn (or whatever tickled your fancy).