Sweet and Smoky Ribs (but without a BBQ)

For me the whole charm of ribs is the sheer filthiness of them.  Sticky, sweet, meaty morsels conveniently wrapped around a flavour packed bone to gnaw away at.  All hopes of daintiness and decorum are thrown out of the window, pretty eating this ain’t  – ribs are dirty and I love them.

But lets not stop there, ribs are cheap too, these 2 sets cost just £3 from my local Farmers Market.  Yep ribs are cheap and dirty food my friends which is all kinds of right in my book.

The intention had been to BBQ these bad boys, but once confronted with the BBQ still full of rainwater and coals leftover from 2011 this quickly became an indoor operation.  I still wanted a smokiness though so decided to throw some Lapsang Souchong tea leaves into the coffee grinder for a few seconds to blitz them up (big strands of tea aren’t necessarily nice on a rib).  I had some homemade tomato sauce leftover from making the whey pizzas to use as a base so in the smoky tea powder went.

Now for the Southern spices.  I’ve blogged about Laissez Chef before and if you haven’t sought him and his amazing New Orleans Spice Blend out yet then fear not, you can still do it now and buy through his website.  It tastes like nothing else you will find around on the market and is so good you can literally just dip your finger into the beautifully presented box of spices and eat it! For added sweetness and stickiness out came the treacle, oh how I love treacle!

Normally I would just marinade the raw ribs for a couple of hours then put them in a roasting tin, cover with tin foil and slow roast but I found that I had rather inconveniently ran out of tin foil (I will never learn) so used this method instead.

Ingredients:

  • Pork ribs
  • Poaching liquor (same as the fried chicken wings)
  • homemade tomato pizza sauce (you could use ketchup jazzed up with some tomato puree, garlic and onion powders and celery salt though for a shortcut)
  • 2 tsp blitzed Lapsang Souchong (must be a good quality really smoky one)
  • 1 tblsp Laissez Chef spice blend
  • 1 big heaped tblsp treacle

Throw your ribs into a pot of simmering liquor until just cooked through then remove, pat dry then coat in your marinade and leave for a couple of hours (you could cook them straight away but its nicer if they have had time to soak up all the lovely marinade).

Ribs marinading away

When you are ready just put them in a roasting tin, pour over any excess marinade and roast on high for about 20 minutes or until they are nice and caramelised on the outside.

sweet, smoky pork ribs

They turned out to be my favourite homemade ribs to date. They kicked serious meat filth ass and they will be without a doubt making many more appearances over the summer, and if I get my ass into gear and clean out the BBQ then I reckon they will be even better!

All kinds of filthy goodness

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