Saturday, 3 November 2012

bonfire ribs feast

 Some great mates round for fireworks dinner ... and a trip to the local fireworks extravanganza... "extrava-flipping-ganza" ... that'll be 10 minutes at a push then!

So we had to console ourselves with scoffing slow cooked spicy ribs, with baked potatoes and roasted pumpkin and pepper.

Gathered victims loved the crispy top of the ribs, and the extra marinade gravy.... and all got pretty sticky around the chops... no pics of this, as I was too busy scoffing mine.  Only the smallest victim ran to the fridge for a glass of milk, everybody else was lip smacking and licking their fingers.


Wash and pierce potatoes, rub gently with olive oil - stick in oven.

Sticky ribs:-

1 tsp ginger
3 cloves crushed garlic
glug olive oil
chili flakes
tomato ketchup
soy sauce (wheat free for gluten free)
dark brown sugar
Lime juice
salt, pepper
chili sauce
worcestershire sauce
tinned peaches (about 6 slices squashed)

Whisk together - taste to adjust

Sheet of pork ribs

Get the butcher to score the skin on the ribs.
Slather generously in marinade.  (If there is time leave in the fridge for a couple of hours).
Roast in a hot oven for 30 minutes, then turn down/ transfer to a medium oven for about 2 hours.
Leave to rest while you reduce the excess marinade on the hob to provide extra sauce.

Roast vegetables

Chuck wedges of red onion, roughly chopped red pepper and peeled and chopped butternut squash and pumkin in olive oil with salt and pepper.  Add 4 chopped apples, spitzed with lime juice to prevent discolouration.  Roast for about 40 minutes.

I also chopped 2 leeks and a packet of green beans - chuck into pan with glug of olive oil and a small glass of white wine.  Bring to boil on hob, then chuck in the oven (with a lid on) to steam/braise for about 30ish minutes.

Sticky ribs, boaked potatoes and at least 5 veg --- score!  and delish.

Shame about the fireworks - so we had a little sparkler action.

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