Watch: Tuck into some tasty ribs for the US GP
Sweet, sticky, spicy. Everything you want in a good set of ribs.
- 6 Tablespoons of Brown Sugar
- 1 Tablespoon of Kosher Salt
- 1 Tablespoon of Chilli Powder
- 1/2 Teaspoon of Freshly Ground Black Pepper
- 1/2 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Jalapeño Seasoning
- 1/2 Teaspoon Old Bay Seasoning
- 1/2 Teaspoon Dried Thyme
- 1/2 Teaspoon Onion Powder
- Combine all the ingredients in a large bowl, use a whisk to thoroughly mix.
- Pat generously into your choice of meat.
- Always best to leave to rest overnight.
Add a bit more spice if you want, a twist of paprika, some hotter chilli pepper.
Alton Brown. It's idiot proof, and I am that idiot.
- 2 lbs of Ribs - baby back pork or beef short rib.
- 1 Cup of White Wine
- 2 Tablespoons of White Wine Vinegar
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Honey
- 2 Cloves of Minced Garlic
Prep the Ribs
- Take the rub from the above recipe and cake the ribs in it. Patting it into the meat thoroughly.
- Package the ribs in a tinfoil packet that is liquid-tight, but also easy to open from above.
- Leave to rest overnight in the fridge.
Prep the braising juice
- Finely mince the garlic and mix in with the liquid ingredients.
- Pour this over the ribs in the tinfoil packet and reseal well. You don't want the ribs to dry out.
- Place the packet in a cold oven and set to 120°C Fan/Gas1/140°C/275°F
- Leave to cook for three hours.
- After three hours, take the packet out of the oven and warm up the grill.
- Pour the braising liquid into a saucepan and simmer until it has reduced by half or turned like a thin syrup.
- Coat the ribs with this and place under the grill until the glaze caramelises lightly. Serve.
I used beef short ribs in the video, but pork is just as good. Starting them off from cold gives plenty of chance for the fat to render through whichever meat you use and helps keep them tender.
Alton Brown did the original with pork, I then tried it with the beef.
- 300g Plain Flour
- 300g Polenta
- 50g Icing Sugar
- 1 Tablespoon Baking Powder
- 1 Beaten Egg
- 250ml Milk
- 200g Melted Butter
- As ever, mix the dry ingredients thoroughly
- Wet the dry ingredients with the wet ones
- Mix well
- Portion into a lightly oiled muffin tin and bake for 20-25 minutes at 200°C/Fan 180°C/Gas 6/400°F
These go nicely with a gumbo or similar. Not much else to say. Pretty simple recipe innit?
Me, from my mum. Who can't remember where she got it from.
Right, well that covers all that I think. Next stop, Mexico... now where's my poncho?