Last week I posted a photo on Facebook of some stick ribs I’d made for dinner. A friend back in the UK said to me that he loved ribs but couldn’t be bothered with all the effort to make them, I said there’s not much effort in ribs really. He talked about hours of marinating and then a long slow cooking time, not to mention the problem of cleaning the burnt bits off the baking tray. I laughed and told him my ribs take about 35-40 minutes from start to finish. He suggested I write about it here and share the recipe for him to try.
So this is my version of sticky ribs and the ingredients used, however as I make it by eye there’s no exact measurements.
First thing I do is put the ribs into a saucepan of water with 3 or 4 star anise and bring to the boil, then simmer for 20 to 25 minutes while the sauce is made. The sauce is as follows: 1 teaspoon of English mustard, a good slosh of tomato ketchup, a few dashes of balsamic vinegar, a squirt of lemon, a hearty drizzle of honey. To this add black pepper, a teaspoon of ground cumin, a glug of chilli oil, (I use my own Olio Santo) if you don’t have chilli oil then dried chilli will do. I then add some ground star anise and a splash of red wine. Mix all of this together to make a loose paste.
Remove the ribs from the pan and dry them on kitchen paper then line a baking tray with baking parchment; you’ll see why later.
Place the tray on a top shelf in a pre-heated oven, 200 degrees (180 for fan-assisted) and bake them for 15 minutes. Once the ribs are cooked remove from the oven and remove from the baking parchment. You’ll see that they come away easily and retain most of the sauce that usually sticks to the metal tray.
Dispose of the parchment and you have a tray that needs just a quick wash: no scrubbing away welded on sauce. The only thing left to do is enjoy eating the ribs which are great with a cold beer.