Vegetarians and religious objections aside, who doesn’t love a good, sticky, BBQ pork rib? Proper, messy, unashamedly tasty, get your hands dirty, share with your friends, food.
Ribs are generally very forgiving to cook, the longer the time, the lower the temperature, the better. A big, full rack of ribs would be great covered in tinfoil and slow-roated in a fan 100˚C oven for 4 hours. Then uncovered and finished off on a barbeque or in the oven turned up high until they start to blacken. However it is possible to cheat and have good tender ribs even if you don’t have hours of cooking time to devote to them. Instead of buying a whole rack, buy individual ribs as these can be done in about half the time. —Jasmine Mills
Put all of the ingredients for the marinade (apart from the ribs) into a food processor. Blitz on a high speed for a good minute until it forms a grainy paste. Put the ribs into a large mixing bowl and cover with the marinade. Using your hands, rub the marinade into the ribs ensuring they’re all well coated. Cover the bowl with cling film and leave to marinade in the fridge overnight.
When ready to cook, heat the oven to fan 160˚C. In a large roasting pan with a wire rack insert, spread the ribs over the wire rack, pouring any excess marinade over the ribs and cover the ribs with tin foil. Cook in the oven for an hour and a half, then remove the tin foil and cook for a further 30 minutes.
To make the glaze simply stir all the ingredients together in a small mixing bowl. When the ribs have been in a couple of hours, remove them from the oven and, using a brush, baste them with the glaze. Turn the oven up high (fan 200˚C) and return the ribs to the oven. Repeatedly baste the ribs with the glaze every 5-10 minutes until they start to blacken (about 15 minutes). Once done to your liking remove from the oven.