YVONNE GARRETT'S MUD RIBS
Provided by Molly O'Neill
Categories dinner, main course
Time 5h15m
Yield 25 servings
Number Of Ingredients 7
Steps:
- Add 2 cups of water to the marinade ingredients and stir. Then stir in 1 more cup of water. Place the ribs in 4 bowls and pour a quarter of the marinade over each. Cover and marinate, refrigerated, for 3 hours.
- Preheat oven to 300 degrees. Remove the meat from the marinade, divide and place it in four baking pans. Over each, pour about 1/3 cup of the marinade. Cover and cook for 2 hours. (The dish can be made ahead and served warm.)
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 27 grams, Carbohydrate 5 grams, Fat 51 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 16 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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