Spare Rib Recipe | Keevil and Keevil Online Butchers

Spare Rib Recipe

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Spare Ribs
Perfect Oven-Baked Spare Ribs

1kg Rack of Spare Ribs

2 tablespoons Oil

2 large cloves of Garlic, peeled

2 level teaspoons of Salt

275ml Red Wine

2 tablespoons Worcestershire Sauce

2 tablespoons Red Wine Vinegar

1 rounded tablespoon Tomato Puree

2 rounded teaspoons Mustard Powder

2 teaspoons Runny Honey

2 teaspoons grated Ginger

1 level teaspoon Ground Ginger

Black Pepper to taste

1. Preheat the oven to 180°C, Gas Mark 4. Lay the ribs in the base of the tin, brushing them with oil and seasoning with black pepper.

2. Make the sauce by simply crushing the garlic with the salt to a paste using a pestle and mortar, then whisking it together with all the other ingredients – use a balloon whisk and it will all be amalgamated in moments.

3. Pour the sauce all over the ribs, making sure each one gets a good coating. Then pop them on to the highest shelf of the oven, bake them for 45 minutes, then give them all a basting and cook in the oven or on a BBQ for a further 25 minutes.

Serve the ribs with the lovely thick reduced sauce spooned over - they are very good served with some rice and a salad.

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Taken from an original Delia Smith recipe - 'Devilled Spare Ribs'

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