Hello and welcome back to Cafe du Chat Noir’s cooking tutorial.
A few of my adorable family asked me to demonstrate my bar-b-que ribs that I always cook for our family bar-b-ques as they are so tender and tasty. I got this recipie from an American / Tex-mex dinner I used to run for seven yearswhilst living in Southampton. “Goodies American diner” was a fabulous place to work, it was a great place for customers to start their evening before heading to the Mayflower Theatre, it was also a haunt for the cast and crew of the different touring companies that played at the theatre, from this I became good friends with many people and the stars of the shows, through the cast parties that went on in to the early hours of the morning which where legendary, but they are a story for another time.
Ingredients
BBQ sauce ingredients
1 cup Tomatoe ketchup
1/4 cup Worcester sauce
1/2 pint raw organic apple cider vinegar
1 pint water
1 tsp garlic paste
1 tsp mustard
1 tbsp treacle
1/2 cup Muscovado sugar
1/2 tsp Spicy chillie powder
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp black pepper
1/4 ground clove
20g butter (a good knob of butter)
Start by gently frying all spices in butter then add the rest of the ingredients bring to a simmer over Amex heat, turn down to low and cook slowly reducing and stirring as you go for approx 1 hour until the sauce is as thick as a regular ketchup.
(Alternatively cheat and but a bottle of Bar-b-Queen sauce to your liking)
For the ribs (6 portions)
Two good racks of pork ribs each cut into 3 sideways as in video
1/4 of the BBQ sauce
1 pint of good stock
Using tin foil line a roasting tin, then using a pastry brush baste each of the pieces of pork ribs with the bbq sauce, until all ribs are basted. you can then put ant of the remaining bbq sauce over the top. Pour in the 1 pint of stock and cover with a sheet of baking parchment and the three sheets of tin foil all over leaping each other and pinched tightly around the roasting tin to make a seal, place in the oven on high for q hour then reduce heat a little for a further 4&1/5 hours. Remove from the oven and leave to cool for 1 hour before removing each rack of ribs from liquid and wrap in coin film, then refrigerate over night before finishing wither on a backing sheet under a grill or on a BBQ .
When you are ready to reheat for serving, remove all cling film baste with the second 1/4 of the bbq sauce before either placing on a bbq or before grilling to reheat and finish.
The second half of the sauce I put into a jar and serve as a side sauce if any one wants some or with potatoe wedges.
Original of the video here
BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes
