Rogs Glazed and Baked Ribs
Over a year ago
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Ingredients
- ½ cup Balsamic Vinegar or lemon juice
- 2 cloves garlic cloves. crushed
- 1 small onion. roughly chopped
- 3cm cinnamon stick
- 2 cloves anis
- 1 tsp Black Peppercorns
- 1 tsp Dried Mixed Herbs
- ½ tsp salt
- 5 tbsp tomato ketchup
- ½ cup apple juice or fresh orange juice
- 75g Dark Muscavado Sugar
- 1 tbsp English Mustard
- 3 tbsp Worcestershire sauce
- ½ - 1 tsp Tabasco sauce
- salt and pepper
Accompaniment
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Description
This is a tried, tested and favourite, family and friends recipe that can be eaten hot with potato wedges or cold, or with a barbeque - make plenty, they will come back for more!
Method
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1
Marinate the ribs in the mix for at least 2 hours (overnight is good) in the fridge.
Preheat the oven to 200c/400f.
Drain the marinade.
Place the ribs and 'boil' ingredients in a large pan and just cover with water. Bring to the boil, lower the heat and gently simmer for 20 minutes. When cooked, strain and let them cool for a while if time permits, keeping the onion etc. with the ribs.
Meanwhile, in a bowl, mix the 'bake' ingredients.
Place the ribs, and the remaining 'boil' mix in a shallow, oven proof dish and pour over the 'bake' ingredients, ensuring the ribs are fully coated, and bake for 20 minutes until the meat is tender, brown and sticky.
Serve with Salad, and/or spicey potato wedges.
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