The boys in my family go wild when we’ve got ribs on the menu for dinner. I worry for my safety and usually serve the ribs and then hide out until it’s safe to enter the kitchen again when they’re all sated. When it’s ribs night, I also know to have something else prepared for my dinner, as there is no guarantee that I’ll get fed anything. I’ve based by recipe on this one. As usual, we’ve adapted it to our tastes and convenience.
You will need these equipment:
- A slowcooker
- A barbecue or a very hot grill
- 2 slabs of ribs (I use spring lamb or beef) – Cut up the ribs into chunks of 3 or 4 pieces
- 1 orange (any kind) – halved with skin on
- 1 large onion – halved with skin on
- 1 head of garlic – halved with skin on
- 1 knob of ginger – sliced
- 3 tablespoons of chilli powder
- 2 tablespoons of cumin seeds
- 2 tablespoons of fennel seeds
- 1 tablespoon peppercorn
- 1 tablespoon brown sugar
- Olive oil
- Salt to taste
Sometimes I powder the spices, sometimes I don’t. Lay the oranges down in the bottom of the slowcooker crockpot. This will act as a trivet to allow the ribs to cook through. Throw in everything else, give it a good stir and slow cook on low for about 6 to 8 hours.
Once the ribs are cooked, remove the ribs, line up in a baking tray or aluminium tray (I use this as it’s disposable). In a blender, scoop out the orange flesh, onion and garlic without the skin, ginger pieces, and as much of the rib gravy you can get without the fat. Blend till smooth puree and pour into a sauce pan or pot.
- Good glug of bbq sauce
- Good glug of ketchap manis (sweet dark soy sauce)
- Good glug of tomato sauce
- Good glug of chilli sauce (Ayam brand Extra Hot chilli sauce works well for me)
- 1/2 tablespoon of either honey or golden syrup
- 2 shot glasses of Jack Daniels Black Label (More if you wish)
- Salt to taste
- Sugar to taste
Add all of the above to the blended mix and bring to a boil. Let it bubble for a little while to burn off the alcohol. Feel free to add any bottle sauce, any spice you like. There is no fixed recipe, and I will often just use whatever I’ve got on hand, just keep tasting to sauce to make sure it’s tangy, sweet, spicy all at the same time. If the whole thing is too strong for you, don’t stress too much. This isn’t a dipping sauce, once we’ve pour it all over those ribs, and have the sauce carmalising, it will mellow down.
Pour the sauce over the ribs, and either stick the whole tray into a barbeque (this works well for us as we’ve got a Weber, so we simply cover it and let it grill), or lay out the ribs straight on the grill or use the grill in your kitchen oven. Anything to get the sauce to caramalise and stick to the ribs.
It does sound tedious, but it really isn’t too bad and is well worth the effort. The slowcooking does most of the work, you don’t have to stand around to keep an eye on the ribs. The sauce practically makes itself as everything is precooked from the crockpot, and the bottled sauces are readily available. The grilling is probably the hardest work, but it might only take 10 or 15 minutes to brown.
So give this a shot the next time you’re having a crowd over at your place.