BBQ Rum Ribs (Recipe by Jamie Oliver)

This recipe was used for the Supper Club Event – A Taste of Fire, the principal elements of which were pork ribs, chicken wings and home made gourmet burgers.  Jamie Oliver’s recipe was used for the ribs.  As I was cooking for a large number and not sure of Charlie’s BBQ skills, I pre-cooked the ribs in the oven before finishing off on the BBQ.  I had cooked them for 2 hours as per the recipe, but in hindsight would cook for half that time, as they quickly became very well done once they hit the griddle b bars of the BBQ!

Ingredients

sea salt
freshly ground black pepper
1.5 kg pork ribs, 

For the paste
5 tablespoons maple syrup
2 teaspoons chipotle chilli paste
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
1½ teaspoons sweet paprika
1½ teaspoons ground cumin
1 teaspoon Chinese five-spice
½ teaspoon ground nutmeg

For the rad rum BBQ sauce
4cm piece of ginger, peeled
3–4 cloves of garlic, peeled
125 ml tomato ketchup
60 ml dark rum
1 tablespoon Worcestershire sauce
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried chilli flakes
50 g soft dark brown sugar

Combine the paste ingredients and 2 teaspoons of salt in a bowl. Pat the ribs dry with kitchen paper, then place in a tray and rub all over with the paste. Cover with cling film and leave to marinate in the fridge for at least 6 hours, or preferably overnight.

When you want to cook, remove the ribs from the fridge, shake off any excess marinade and allow to come up to room temperature. Meanwhile, set up your barbecue for the half and half technique (so half the base is covered in charcoal and the other side is empty) – you want a medium indirect heat. Place a drip tray inside the barbecue on the indirect side. Cover with the lid and allow to heat up like an outdoor oven – you want a temperature of around 180°C/350°F.

Rip off just over an arm’s length of extra-strong tin foil, stack up the ribs in the centre and tightly wrap. Place the foil parcel over indirect heat on the barbecue, cover with the lid and cook for around 2 hours, or until the meat is tender and starts to fall away from the bone, remembering to replenish with hot coals every 45 minutes or so. Meanwhile, finely grate the ginger and garlic into a small pan on the hob. Add the rest of the BBQ sauce ingredients and 80ml of water. Simmer over a medium heat for around 20 minutes, or until thickened, stirring occasionally. Season to taste and set aside.

Remove the ribs from the foil and brush all over with the BBQ sauce and any cooking juices. Return to the indirect heat for another 30 to 40 minutes with the lid on, or until tender and golden, basting well every 10 minutes or so.

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