Thursday, November 19
Eat them cold for lunch too - that's if you can resist eating them whilst they are hot!!
The marinade can be done overnight or for an hour - you don't need to be too strict on this either.
For up to 6 racks of ribs - Mix this Marinade :
1 cup sweet chilli sauce
1/2 cup tomato sauce
1/4 cup barbecue sauce
Few shakes of tabasco sauce
1/2 tsp sweet paprika
sprinkle of chilli flakes or half a red chilli, diced, seeds removed
Juice and zest of one lemon
1 tb cornflour
1 tsp grated ginger
I like to either separate the ribs if baking or if bbq'ing slice in between ribs about 3/4 way through - this helps when pulling them apart to eat.
If baking in the oven, preheat to 220 degrees Celsius, cook for 30 minutes, then take it down to 150 degrees and cook for further 30 minutes (this ensures crispy outer)
BBQ cook until crispy on each side.. takes about 20 minutes.
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