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TERRY'S BBQ RIBS

Prep/Cooking Time: 45-60 Minutes

A good warming dish on a stormy day

Serves 4

Ingredients

• 8kg USA Baby Back Ribs
• 40g Table Salt
• 20g L&P Sauce
• 5g Black Pepper
• 600g Onion, Peeled
• 600g Carrot, Peeled
• 600g Celery
• 2tin Chopped Tomato
• 100g Garlic, minced
• 2bot Colman's OK Sauce(335g)
• 360g Tomato Paste
• 2Bot Apple Cider(330g)
• 1Tin Chipotle (198g)
• 60g Cumin Ground
• 100g Brown Sugar
• 25ml Olive oil
   

Instructions

• Place the baby back ribs in a shallow pan 
• Add to the pan the roughly chopped vegetables
• Also add to the pan the canned tomatoes, Lea & Perrins sauce, salt and pepper
• Cover the pan with the aluminum foil and bake in the oven for 4-6 hours at 160c

• In a thick bottom pan place the minced garlic with the olive oil
• Cook over a low gas till the garlic is tender but with no colour
• Add the spices to the pan and cook to release the flavour
• Add to the pan the tomato paste and cook for 2-5 minutes stiring occasionally
• Next add all the remaining ingredients and mix well
• Leave to cook over a low gas till the tomato paste is fully cooked out
• Once cooked blend using an immersion blender

• When the ribs are cooked remove them from the tray and coat with the BBQ sauce
• Leave to cool and reserve in the fridge till needed

To serve

• Cut the ribs to the correct portion size and place on the grill
• Once starting to colour turn over and coat with the BBQ sauce
• Cook for a further 2 minutes
• Turn again and coat the remaining side with the BBQ sauce
• Serve with extra BBQ sauce