Devilled Spare Ribs
Now it's so easy to buy thick, meaty spare ribs, you can make this doddle of a recipe in no time at all. The sauce takes about 5 minutes to make and the rest all happens in the oven. The sauce works superbly with the ribs, but it's also excellent, if you prefer, cooked in exactly the same way using pork streaky rashers, in which case the same quantities will serve three or four.
This recipe first appeared in Sainsbury’s Magazine (Guide to Meat Cookery).
| 3 lb (1.35 kg) spare ribs|
| 2 tablespoons oil|
| 2 fat cloves garlic, peeled|
| 2 level teaspoons salt|
| 10 fl oz (275 ml) red wine|
| 2 tablespoons Worcestershire sauce|
| 2 tablespoons red wine vinegar|
| 2 rounded tablespoons tomato purée|
| 2 rounded teaspoons mustard powder|
| 2 teaspoons runny honey|
| 2 teaspoons freshly grated ginger|
| 1 level teaspoon ground ginger|
| freshly milled black pepper|
| Pre-heat the oven to gas mark 4, 350°F (180°C).|
|You will need a shallow roasting tin, about 12 x 10 inches (30 x 25.5 cm), in which the ribs will fit comfortably in a single layer.|
First of all, lay the ribs in the base of the tin, brushing them with oil and seasoning with black pepper.
Then make the sauce by simply crushing the garlic with the salt to a paste using a pestle and mortar, then whisking it together with all the other ingredients – use a balloon whisk and it will all be amalgamated in moments.
Pour the sauce all over the ribs, making sure each one gets a good coating. Then pop them on to the highest shelf of the oven, bake them for 45 minutes, then give them all a basting and cook for a further 25 minutes.
Serve the ribs with the lovely thick reduced sauce spooned over, and I think they are very good served with some rice and a salad.
Copyright © 2009 Delia Smith/NC Internet Ltd, ALL RIGHTS RESERVED.