I've discovered a method of baking pork ribs in the Great American Food by Lesley Allin which I got from our local library. It just involves baking the ribs in a covered pan until tender then browning it further either in the oven or in an outdoor barbecue. A tender baked BBQ back ribs could be had, I thought, with any type of marinade or barbecue sauce as long as the procedure is the same. This was put to the test when I adapted Ainsley Harriott's marinade from his Big Cookout cookbook. Marinade from one cookbook was wedded with cooking method from another and luckily it resulted in a marriage from cooking heaven. ;)
Chinese Roast Ribs
1 sheet pork ribs (about 700 g/1.5 lbs)
2 garlic cloves - minced
1/2 tsp fine sea salt
2 Tbsp caster sugar
1 Tbsp hoisin sauce
1 Tbsp yellow bean sauce
2 Tbsp soy sauce
1 Tbsp rice wine or dry sherry
- Mix together all ingredients for the marinade.
- Put ribs in a roasting pan and pour over the marinade to cover evenly. Cover pan with foil and refrigerate for at least an hour (better yet overnight), turning occasionally.
- Preheat oven to 200°C/fan 180°C/400°F/Gas Mark 6.
- Bake ribs with the marinade (in pan still covered with foil) for at least 1 hour or until fork tender, turning over once midway during cooking.
- After this, remove foil and the cooking of the ribs can be finished outdoors in a barbecue or in the oven.
- To finish cooking in the oven, lay ribs meat side down and baste with the pan juices. Return to oven and bake uncovered for 25 minutes.
- Turn the ribs over and again baste well with pan juices and bake for a further 25 minutes or until fall-apart tender. Dish up and serve.