Seriously sticky, hot and sweet spare ribs

 

 

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

1 teaspoon Tabasco or to taste

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!

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About thanecooks

Thane Prince stumbled into cooking by chance. Trained as a nurse, she began by cooking for the local deli, took a class in journalism and almost before she knew it was writing for the Daily Telegraph. She wrote for the DT for 12 years , did quite a bit of TV work and then moved on to open and co-run The Aldeburgh Cookery School in Suffolk. The school was a great success and received many accolades, judged as one of the top three in the UK at one time. Tiring of life in the country Thane moved back to Central London where she now lives, writes and eats. Thane’s twelfth book Ham Pickles and Jam is published in October 2011.
This entry was posted in Recipes from the store cupboard and tagged . Bookmark the permalink.

2 Responses to Seriously sticky, hot and sweet spare ribs

  1. I do love my baby back ribs and often buy them from my local butchers. Didn’t realise Waitrose sold them! I normally follow a Bill Granger recipe for my ribs, but your recipe does sound good too. I love the way that good meat restaurants seem to be coming back into fashion in all shapes & form…..wonder where the veggies are going!

  2. thanecooks says:

    Laura you are a star not only for taking the time to read the blog but for commenting. XX

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