Twitter is full of talk about a hot new restaurant that has opened in Newberg Street just next to and parallel with Carnaby St, a street undergoing something of a renaissance at the moment. The whole area has become brighter as Regents Street regenerates and there are many really good places to eat. Among my favourites are Polpo and Brindisa and now the one that has everybody tweeting Pitt Cue Co. Surprisingly this is a pit barbecue restaurant, here, close to Liberty’s and only a 5 minute walk from the glories of Bond Street!
I haven’t manage to eat there yet but I’ve been yearning for pulled pork and smoky ribs since I first heard of Pitt Cue Co!!
Waitrose sell very reasonably priced racks of baby back ribs. They are part of their Essentials range and come from high welfare British pork. So I decided to make my own.
The marinade is a mix of many things you’ll find in the store cupboard but feel free to make substitutions if you can’t find the exact match. When I lived in the USA I would also add liquid smoke for the authentic smoky flavour but I’m told it’s full of additives so now I leave it out.
I always make a big batch of ribs and freeze some of them as they do take a while to cook and freeze well.
Oven baked spare ribs
100gm light brown sugar
3 tablespoons each Worcestershire sauce and dark soy sauce
2 tablespoons cider or other vinegar
5 tablespoons tomato ketchup
1 teaspoon mild mustard
2 large cloves garlic peeled and crushed
300ml orange or apple juice
2 0r 3 racks baby back ribs
Mix the marinade ingredient together well.
Cut the ribs into portions of 3-4 ribs per piece
Now find a big bowl or dish, I use a huge lidded plastic box I bought years ago, and pile in the ribs. Pour over the marinade and mix well to make sure all surfaces of the ribs are covered. Cover with film and leave in the fridge for a few hours or overnight, stirring the ribs around occasionally.
Tip the contents of the bowl into a roasting dish, scraping in the sauce.
Place in a heated oven 150c 300f gas mk 3 and cook for 1 1/2 – 2 hours turning a couple of times and basting with the sauce as it thickens.
Serve with a crisp salad and plenty of bread to mop up the sauce. Oh yes, and a good pile of paper napkins!