Quick, easy recipe if you have a BBQ around. While it is possible to do it on a grill in the oven it does not work out nearly as well as a proper BBQ.
Ingredients - half a rack per person, multiply by number of people
- 2-3 racks of ribs per two burners on a BBQ. (1.5 racks per burner).
- 2 plum tomatoes per rack of ribs
- Olive oil
- Spices - white pepper, Herbes Du Provance
- Cut the tomatoes in half, remove the green part and put into a homogenizer. Add one table spoon of honey and one-two tablespoons of olive oil per rack of ribs. Add spices. DO NOT add salt. It will destroy the sauce structure. Spin until it is fully homogenized. If the proportions are right, the sauce ends up as a jelly, not a sauce. Even if it ends up as a classic sauce, it will still be all right, just not sticking so well to ribs.
- Smear approx one third of the sauce on the ribs on both sides and put them on the grill.
- BBQ the ribs for about 10 mins on one side.
- Turn, smear one third of sauce on the top, BBQ for 8-10 more mins
- Turn, smear the remaining third of the sauce on the top, BBQ for 8-10 more mins
- Turn for the last time and BBQ for 5-8 mins. By this time the ribs should look like this:
Serve whole, cut to eat. Note - this a very messy meal, there is a significant likelihood that the dining room will need a serious cleaning job after that.
- DO NOT add salt to the sauce - completely destroys it
- DO NOT put sauce on both sides after the first time. The idea is to congeal the sauce by cooking it from underneath with the BBQ at each turn, then BBQ it once it has been turned
- DO NOT marinate the ribs. There is no point - the sauce is designed to seal all the juice in them, if you marinate them in addition to that this will result with the sauce failing to stay on the ribs.
- 20 Jan 2017