I love BBQ Ribs but sometimes I like to make a slightly different marinade that gives more of a warmth to the meat than the sweetness of bbq sauce. I find parboiling the ribs beforehand cuts down the oven time and makes them softer and less dry but you can skip this step if you like.. This recipe is for 1 person but its easy to adapt to feed you and your family...just multiply the ingredients. Its also easy to adapt to their taste too...dont have 5 spice? Leave it out or sub for some cinnamon or garam masala.Why not give this a try and let us know how you got on in the comments below. We love to see your feedback x
Prep:-
Parboil the Ribs by putting them into a large pan and cover with water. Bring to the boil and simmer for 15 mins. You can skip this step and just add 30mns more time in the oven.
Make the Marinade by adding the remaining ingredients to a bowl and mixing together
Remove the ribs from the pot of water, making sure to drain any excess water off them. Pat the ribs dry with a paper tower.
Leave to cool.
Once cooled, cover them with the marinade-I put mine in a bag to save the mess but you can use a tray or dish-making sure to coat both sides. Cover and place in the fridge for 2hrs.
Remove from the fridge and place on an ovenproof tray.
Cover with foil and Cook in the Halogen oven- 175° or Conventional oven at 200° for 30-40 minutes, or until cooked through. Turning and brushing with the marinade after15 minutes.
Remove the foil,baste again with the marinade and bake uncovered for a further 10mns till they are crisp and slightly charred. Any remaining marinade can be simmered in a pan for 5-10mns and poured over to glaze the ribs
Serve with New Potatoes, beetroot salad and fruity couscous (recipes can be found on the website)
Easy swaps:-
Garam masala for 5 spice.
Fresh garlic for garlic powder.
Fresh ginger for dried.
Servings 1