Sunday, 10 March 2013

Quick, before I forget... Sticky BBQ ribs with butterbeans and baked spinach rice

I wouldn't normally write a blog post literally 10 minutes after I had finished eating, but George is sitting on my head and won't get off until I do. According to the other half, I am incapable of making exactly the same thing twice, finding the temptation to play around with things irresistible. So I have been told to sit here and write this recipe down, as the giraffe, the other half and my long-suffering sister would rather like to eat the same thing again.

Well, I guess that's a compliment, so thanks chaps. Never mind that they are cooing over the final of Crufts whilst stuffing their faces with icecream, or that the washing up needs doing... However, I have to admit to being a little excited at having achieved a bit of a culinary goal and managing to make a bleedin' good BBQ sauce over meat-falling-off-the-bone ribs. So, here goes!

BBQ ribs with butter beans and baked spinach rice

This recipe was made with ribs that had already been cut, so I'm guessing that for a rack of ribs you'd probably need an extra 1/2 hour cooking time. This recipe served three of us, with two large juicy ribs each and an extra little one for the little ginger animal in the corner. That's the giraffe, not the other half...

For the ribs...
Brush a wire rack with a little oil and suspend over an oven dish with an inch of water in the bottom of it. Rub the ribs with a small amount of harissa paste or similar dry spice mix, pop them on top of the wire rack and cook in the oven on a low heat (around 150 degrees) for 40 minutes. Cooking them to start with over water means that they retain tenderness. In the meantime, get on with the sauce.

For the sauce...
Roast four large tomatoes and two cloves of garlic, whole, with some olive oil and a tablespoon each of ground cumin and smoked paprika, for 20 minutes. When they come out, let them cool for a bit before whizzing up in a food processor with a generous splash of soy sauce (about a tablespoon), a generous splash of worcestershire sauce, lots of black pepper, and 50g brown sugar.

Combine...
Take the ribs out of the oven and get rid of the water and wire rack. Combine the ribs with the sauce and put back in the oven for an hour and a half, turning and basting half way. When you get them out of the oven at the end the sauce should be sticking to the meat and the meat falling off the bone.

Serve with...
Butter beans - saute a little bit of chopped chorizo with half a chopped onion before adding a can of butter beans (including the water they are in) and cooking on the hob on a low heat for 15 minutes. Season generously.

Baked spinach rice - steam some spinach until just soft, then lay out a square of spinach leaves on a piece of clingfilm. Place a layer of pre-cooked rice (mine was from yesterday and had lots of lovely leeks in it) in a line across the middle of the square, and roll using the clingfilm so that it resembles a big sushi roll wrapped in clingfilm. Pop in the freezer for 10 minutes to set the shape before removing the clingfilm and baking for 15 minutes in the oven.

Sit back and enjoy...
Finger-bowl and wet wipe alert!

George wasn't sure how to avoid getting sauce all over his hooves.


2 comments:

  1. Your dad would like this one ... and although I think he'd still get messy, it wouldn't be as bad as George and his hooves ..

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  2. This made me smile and I read your comment "According to the other half, I am incapable of making exactly the same thing twice, finding the temptation to play around with things irresistible. So I have been told to sit here and write this recipe down" to P, who hooted in recognition. This is EXACTLY what he says and he even bought me a recipe book to write them down in. Have I? Nope. It must be genetic.

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