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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wonderfully succulent and sticky, these barbecued ribs are delicious hot or cold. Time does not include marinating. Ingredients:
8 tablespoons tomato ketchup |
1 tablespoon soy sauce (shoyu) |
1 tablespoon worcestershire sauce |
2 teaspoons cider vinegar |
1 tablespoon olive oil |
2 teaspoons whole grain mustard |
1 tablespoon clear honey |
2 teaspoons molasses sugar |
1 small orange, juice of |
3 garlic cloves, crushed |
1 in piece ginger, chopped and squeezed |
4 1/2 lbs pork ribs |
black pepper |
Directions:
1. Mix together all the ingredients except the ribs.
2. Put the ribs in a shallow dish. Add the marinade, turning the ribs to coat well. Cover with plastic wrap and leave to marinate in the fridge for at least 3 hours or overnight, turning when you remember.
3. Allow the ribs to come to room temperature before cooking.
4. Preheat the oven to 350°F
5. Put the ribs and marinade in a large roasting pan. Cover with foil and roast for 30 minutes. Test by inserting a skewer into the meat. It should no longer be pink and the juices should run clear.
6. Remove the foil and roast for 5-10 minutes more. Once the foil is off, the sauce will reduce and adhere to the meat.
7. Serve hot, warm or cold.
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