Barbecue Ribs and Homemade Baked Beans

Barbecue ribs are hardly something new, and I’m not claiming to be doing something unique with them here. But they give me a chance to sing the praises of marinading and slow cooking. Ribs aren’t a cut of meat where you look at them beforehand, inspect them, and imagine they are a prime cut that you are going to get a lot of meat from, but when given time and attention, they can turn into a very worthy meal. If you are not a confident cook, food like ribs, which benefit greatly from marinading and slow cooking, are a great place to start, as they don’t require a lot of effort, you don’t need fancy equipment, and the results will impress if you are cooking for others. All that is required is to rub some spices into the meat the night before, put the meat in the oven at a low temperature, then wait. I’m sure even the least enthusiastic cooks could accomplish that.

Homemade baked beans always seemed the perfect complement to ribs. Almost like a bean hotpot, you get earthy, warm flavours, while bulking up the less-than-filling ribs. Canned baked beans, like Heinz and Branston, are so ingrained in the British culinary landscape- I think I remember QI suggesting that the British consumed over 90% of the world’s baked beans. We almost think of them as an ingredient in themselves- I might make sausages, wedges, and beans, and not give baked beans a second thought as part of the meal. But the homemade version is really worth trying, again very straightforward to make, and will impress guests (and your own stomach).

Barbecue Ribs

I’ve included a recipe for barbecue sauce here, which I have made a handful of times- it’s a real winner. You may not want to make as much sauce as the recipe provides, and this recipe will make a whole load of ribs, but quantities are easily halved. But if you don’t have time to make it, or the resolve, a store-bought sauce will do well too. Similarly, you can use a barbecue spice mix instead of making your own. All recipes here are adapted from Jamie Oliver’s Jamie’s America.

Ingredients:
Spice Rub:
1tsp fennel seeds
2tsp paprika
zest 1 orange
1tsp dried thyme
1tsp brown sugar
2 cloves garlic
Barbecue Sauce (makes 500ml):
1 onion
10 cloves garlic
2 chillies
10 sprigs fresh thyme
10 sprigs fresh rosemary
small bunch fresh coriander
10 bay leaves
1tsp cumin seeds
2tbsp fennel seeds
2tsp paprika
6 cloves
zest and juice of 2 oranges
200g soft brown sugar
6tbsp balsamic vinegar
200ml tomato ketchup
2tbsp Worcestershire sauce
2tsp English mustard
200ml apple juice
1tsp sea salt
1tsp ground black pepper
Ribs:
1 quantity barbecue rub
1 quantity barbecue sauce
500ml apple juice
4 racks pork ribs, approx 400g each

Recipe:
1. Make the spice rub. Place all of the spice rub ingredients in a blender and blend until smooth.
2. Make the barbecue sauce. Finely dice the onion, peel the garlic, and de-stalk and the chillies. Fry in a pan with olive oil until browned. Meanwhile, place the thyme, rosemary, coriander, bay, cumin, fennel, paprika and cloves into a blender and blend until smooth. Toss the spices in with the onion mix and add a little more oil, the orange zest and juice, and the brown sugar. Stir well and boil for a few minutes until the mixture becomes a little thicker. Add in the rest of the ingredients to the pan, and reduce until at the required consistency.
3. Marinade the ribs. The night before, dunk each rack of ribs into a bowl containing the apple juice. Coat the wet ribs with the spice rub- really rub it in to get the flavours into the meat.
4. Cook the ribs. Heat the oven to 130ºC and place the ribs in for around 3 hours. About an hour before you want to eat them, take the ribs out of the oven, coat the ribs in the barbecue sauce, then put back in the oven.

Baked Beans

Serves 6-8. Again, adapted from Jamie’s America.

Ingredients:
4 onions
2tsp paprika
2-3 dried chillies
4x400g tins pinto or cannellini beans
2x400g tins chopped tomatoes
4 bay leaves
2tsp dark brown sugar
8 rashers streaky bacon
125g stale bread
100g grated cheddar
1tsp dried rosemary

Recipe:
1. Fry onions and bacon. Roughly dice the onion and fry in a pan with the paprika. Finely slice the chillies and add to the onion. In another pan, cut the bacon into small chunks and and fry until brown.
2. Make breadcrumb mix. In a blender, make breadcrumbs from the stale bread. Add the cheddar and rosemary and mix until homogeneous.
3. Bake the beans. Pre-heat oven to 180ºC. Put everything except the breadcrumb mix into a large casserole. Cook for around 1hr30, then sprinkle the breadcrumb mix on top. Return to the oven and cook for another 45 minutes.

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