Slow Cooked Spare Ribs
Spare Ribs have always been a firm favourite of mine. There was a time, not too long ago, that myself and Ali would find ourselves in Judge Roy Beans every Friday for a rack of them. A rapidly expanding waistline may have curtailed my binge eating but my love of ribs will always live on. Many restaurants will cook their ribs overnight on a very low heat to break down any fibers and tenderise the meat but at home 4 to 5 hours should be enough.
This sauce works brilliantly with the ribs but you may wish to add more chilli powder. The one I used is a tongue melting type I got in Vienna, even a quarter teaspoon may have been a little too much!
Serves 1 Glutton, 2 Hungry Hippos or 4 Dieters
1 Rack of Pork Ribs (1.2 – 1.5 KG)
For the dry rub:
1 tsp each of Chilli Flakes, Dried Thyme, Chinese Five Spice
1/2 tsp Smoked Paprika
Sea Salt and Freshly Ground Pepper
For the sauce:
210g Tomato Passata
5g White Wine Vinegar
20g Dark Soy Sauce
1/4 tsp Extra Hot Chilli Powder
1. If the rack is too large for a baking tray cut it in half and put each half in a separate tray. Mix all the ingredients for the dry rub together and massage it into the meat for a few minutes. Cover each tray tightly with foil and put into a preheated 140 degree oven for 4 hours.
2. Meanwhile make the sauce. Put all of the ingredients into a saucepan and bring to the boil. Simmer for 2-3 minutes, stirring constantly.
3. After the 4 hours are up, remove the ribs from the oven and carefully remove the foil. Brush a little of the sauce over the ribs and place back in the oven, uncovered, at 180 degrees for ten minutes. Remove and cut the ribs apart. Serve covered in the sauce with some chips and salad or, like me, with a ratatouille.