Bank holidays in the UK tend to fall foul of a particularly unfortunate pattern. The weeks leading up to it will be scorching hot with an unrelenting heat and cloudless sky, then like a flash as soon as the bank holiday is within touching distance the rain starts like a switch has been flicked. Dampening picnic and BBQ plans alike and trapping us in our houses with ITV2 and it’s one thousandth play of Jurassic park 2 or Uncle Buck.
That being said it’s not all bad. Theres nothing wrong with rolling with the tide as it were, making lemonade from the lemons we should quite frankly expect by now! Get to the butcher and get something you have fancied cooking for a while, grab a Blu-ray you fancy watching and settle in for some extreme pre-winter comfort food. It’s a win-win situation.
For me it was a rib recipe I have wanted to try for such a long time it seems crazy that I haven’t got around to making it yet. I make no secret of being a passionate advocate of year round BBQ and rain or shine I don’t think you can beat biting through the bark of a rich, crispy piece of beef or chicken that is fresh off the coals. Sometimes however it is just not possible for everybody to get out there and fire up the grill, so this is my way of bringing that kind of experience indoors without setting your moms curtains on fire.
BBQ Ribs – serves one as a meal or 2 to share.Double amounts if needed.
What you will need:
- 6 individual meaty pork ribs. (You can use a rack you just need to cut them into sections of four)
- 2 stock cubes
- A bottle of your favourite BBQ sauce. I usually make my own but for this I had a bottle of Jim Beam Cherry bourbon BBQ sauce that I wanted to try out.
- A slow cooker
- Get a large saucepan full of salted water to a rolling boil and add the stock cubes. Stir until fully dissolved. Pre-heat the slow cooker on ‘low’.
- Add the ribs to the boiling water and leave for 3 minutes.
- The water should have a white to grey froth on top of it, this process stops that fatty residue tainting your sauce.
- Quickly pat dry with some kitchen roll and press the meaty side of the ribs into the ‘rub’.
- Lay them into the slow cooker and pour in the sauce. Making sure they are well covered.
- Leave for 4 hours and then half remove the lid for the final 5th hour.
- By now the sauce will have reduced a little, exposing the end pieces of the ribs and creating a bit of a bark while leaving the meat smokey,loose and almost desperate to slide straight off the bone.
- Serve with corn on the cob rolled in cayenne, sweet potato fries and plenty of french’s mustard.