The bucket list dinner

We have introduced film night to Kitchenfairies entertainment, and, because I can't resist a food ritual I have decided to match the food to the film.  Tonight it was "The Bucket List" - so I asked for bucket list food suggestions.  
The requests were BBQ ribs, bacon wrap shrimp and cheese souffle.  To these I added potato wedges and celeriac slaw.

The ribs take a while - overnight to marinate and then 2+ hours to bake.  I have written the "recipe" in order of process, so omit the bits you don't want, or add in your own bits.  The soufflé recipe has a page of its own.

Baked BBQ ribs

pork ribs
barbeque spice rub

brown sugar
BBQ sauce

Celeriac slaw

red onion
white onion
red cabbage
carrots
celeriac
lemon juice

potatoes
raw shrimp
smoked streaky bacon
garlic


1.  Mix together the barbeque spice, a big pinch of salt and a spoonful of brown sugar.  Massage this mix into the pork ribs.  Wrap in foil and marinade for up to 24 hours.
2.  Bake the ribs, in their foil, on a tray for 2 hours - at 200.
3.  Start the cheese sauce for the soufflé.
4.  Prep and chop veg for the slaw (finely slice onions, peel and julienne carrots and celeriac, shred cabbage) mix, spritz in the juice of 1 lemon, and add a big pinch of salt, mix well.  Cover and leave in the fridge until everything else is ready.
6.  Prep potato wedges, roast in olive oil for about an hour.
7.  Bake soufflé.
8.  Wrap shrimp in bacon, toss in olive oil and roast for 10 minutes.  I also roasted some with crushed garlic for the pescatarian.
9.  Take the foil off the ribs, slather with BBQ sauce, put back in the oven - on the foil, they just get stickier - bake for 5 minutes
9.  Serve, scoff … also serve mayonnaise for those who like their coleslaw creamy.

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.

Recipe

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

Sticky ribs:-

Marinade
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.
Scoff

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.