Next up on QUIZINE IN QUARANTINE‘s Eid Special is a recipe for some BBQ RIBS!
This has to be one of my favourite foods. I just love the flavoursome, fatty meat and the wonderful tenderness of it. Cooked in a sweet and spicy paste, and glazed with honey BBQ sauce this is unbeatable!
Whilst we will be cooking this dish for the most part in our oven, we will BBQ at the end and apply glaze. Barbecuing food is a hugely popular method of cooking.
We cannot truly be sure where this method of cooking originated. However, the conventional wisdom seems to be the Spanish used the word ‘Barbacoa’ to refer to the natives’ method of slow-cooking meat over a wooden platform when they first arrived to the Caribbean.
A couple of centuries later and this culinary technique transported and well established in the American South, where BBQ Ribs are incredibly popular.
INGREDIENTS
Lamb/Beef ribs (approx 15 pieces)
Paste:
1 tsp mustard seeds (grounded)
4 cloves garlic (crushed)
2 tsp paprika
2 tsp chilli powder
1 tsp salt
1 tbsp ginger paste
1/4 cup brown sugar
Dry rub:
Brown sugar
Paprika
Pepper
Salt
Glaze:
BBQ sauce
Honey
Water
1. Start by making the paste you will spread over the ribs. Add brown sugar to a bowl.
2. Now add chilli powder, paprika, crushed garlic, ginger paste, crushed mustard seeds and salt to the brown sugar. Mix until this all turns into a paste.
3. Get together your dry rub. Throw brown sugar, salt, paprika and pepper onto a tray.
4. Coat each rib in this rub and place on baking tray.
5. Next apply the paste on each rib making sure to really get your hands dirty. Ensure each rib is coated with dry rub and paste for optimal flavour.
6. Rest for a minimum of 30 mins. The longer you leave to marinate, the better.
7. Now cover tray with tin foil and put inside oven. Cook the ribs for approx 2 hour 30 mins at 150°C.
8. Time to make a glaze, mix BBQ sauce, honey and water in mug and mix.
9. Take ribs out of oven once cooked, place on barbecue and cook for another 5 mins. Make sure to constantly glaze with sauce for optimal flavour and moist texture.
10. Take ribs off the barbecue and ENJOY! The meat should now be fall-off-the-bone tender.