Barbecue Ribs

With British summer being as unpredictable as it is, plus the nightmare of burning your sweet marinade before whatever it's coating is cooked, you could do with a quick and easy workaround. This is it.

The Rib sheets are cooked in advance, marinated, then oven cooked, just ready to throw on a BBQ for 3-4 minutes each side -- quick enough to dodge the rain.

Ingredients:

1 Rack of pork ribs
1 small onion - finely chopped
3 cloves of garlic - crushed
150ml tomato ketchup
100ml cider
3 tblspn cider vinegar
2 tblspn dark brown sugar
1 tblspn soy sauce
1 tblspn English mustard
1 tspn of sesame oil
1 tspn fennel seeds - ground with a pestle and mortar
½ tspn chilli flakes
1 tblspn vegetable oil.
salt and black pepper to taste

Method:

1. Add the ribs to a large pan of salted water and bring to the boil. Reduce to a simmer, cook for 20 mins then drain.

2. While the ribs are simmering, heat a frying pan and cook the onion and garlic until softened but not colored.

3. Grind the fennel seeds and chilli then add the cooked onions and garlic and bash to a paste.

4. Place this mush and all the other ingredients back into the pan, bring to the boil, then reduce the heat and simmer until thick.

5. Place the ribs on a rack sitting in a baking tray. Brush on both sides with the glaze then cling-wrap and chill overnight.

6. Pre-heat your oven 180c and cook your ribs (on the rack, in the tray) for 1 hour. Then throw them on the BBQ for 3-4 minutes each side.

Voila! Sticky, smoky, un-burned ribs, and the only thing you really need to serve them with is a bib and a towel!