Recipe: Deep South Ribs

January 20, 2016

Foodie Faves, Recipe

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Good day to you Brummies, and welcome back.

An announcement.  As you may be aware, Birmingham Favourites is slowing down it’s production.  This is for several reasons. Firstly, we agree that it has served it’s purpose in getting the ball rolling, in highlighting the best of the city.  Secondly, we all need to move on to other projects. [Nicely put – the Ed]

But, as it stands, you will be getting one post a month from me, henceforth.

Anyway, crack on, Chef..

So, today we are doing ribs again.  But better this time.  Now, for a good rib recipe, avoid the ‘Mommy-bloggers’ on Youtube, with their Stepford-perfect kitchens.  You need the Hillbillies,  You know the ones I mean:  bad teeth, dungerees, loaded shotgun propping up  a propane tank, mirrored shades.  The guys who look like a casting call for Deliverence.  There are your guys. Check out the Barbecue Pit Boys on YouTube.

You will need:

  • One rack of pork ribs per person
  • Salt and whole black pepper corns
  • Bay leaves, one palm full

For the sauce:

  • One can of tomatoes
  • Worcestershire sauce
  • Dijon mustard
  • One onion, finely diced
  • Brown sugar
  • Garlic and tomato puree

Finally, kit:

  • One baking tray
  • Metal foil
  • One saucepan and a spatula.

Cooking time, two hours.

That’s all.

Right kids, set your oven to 180 degrees centigrade.  Remove your ribs from the packet and carefully rinse them under the tap. You may have to cut off any excess membrane from under the ribs.  Place the ribs in the tray.  Add a liberal sprinkle of salt, throw in a handful of black peppercorns and the same amount of bay leaves.  Add a pint of water and cover tightly with the foil.

Bake in the oven at 180 degrees for two hours.

When you get up to one and a half hours, start on the sauce.  Take a saucepan and add a little oil.  Add the finely chopped onions and fry them until brown.  Add three tablespoons of brown sugar and allow it to caramelize into the onion.  Now add two tablespoons of Worcestershire sauce and one of Dijon mustard.  Stir it in well. Mind your eyes, the fumes can be potent.  (Why not add a glug of Jack Daniels?)  Add the tomatoes and bring to the simmer.  Once they are bubbling away, add a tablespoon of tomato and/or garlic puree.  Stir in well and allow to simmer for five minutes.

Grab a thick, dry oven cloth.

Remove the ribs from the oven.  Carefully remove the foil, allowing the steam to escape.  Remember, steam burns hurt like hell.

Drain off the water and scrape off the Bay leaves with a knife.  Now slowly pour the sauce over the ribs, rubbing it on with the spatula.  Make sure it is nice and even. Replace the metal foil tightly over the ribs and place back in the oven for a further ten minutes.

Now go play your banjo for a bit.

When the ribs are ready, remove the ribs from the oven and use oven tongs to move them to your plate.  I always serve them with coleslaw or chips.

Now, they taste A-freaking-mazing.  Remember to keep paper towels handy.

And enjoy, Birmingham.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

#ChefsTable

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