Shane Pinnegar
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
PO Box 714
Innaloo City 6918
Western Australia
0419 - 937 - 351 (mobile)
 |
 |
 |
 |
 |
 |
 |
 |
 |
|
Really Really Really Sticky Ribs
|
| This is a favourite recipe of mine which I came up with whilst working as Head Chef of L'Office Café in the little village of Argentiere in the French Alps back in 1998. I guarantee you'll never taste better spare ribs! 1/2 jar of Voodoo Moon's STICKY MOOSE cranberry maple barbecue sauce |
Combine well, with a decent pinch of sea salt and freshly cracked black pepper, and rub the marinade all over 3 or 4 racks of pork spare ribs, making sure you coat them really really well. Marinade for a couple of hours or overnight, then place in a baking tray and cover with foil. Place in your barbecue with the hood down (or in your oven) at about 200 degrees Celsius, and allow to cook for about an hour. The ribs should be almost cooked through, so remove the foil and make sure the sauce is fully coating the ribs. Leave in the oven uncovered for a further 25 minutes or so, until the ribs start to glaze nicely (but not burn of course!), then remove the ribs. Slice into individual ribs and keep warm, covered until the sauce is ready. Place the baking tray with the sauce over a stovetop burner, over high heat to reduce and thicken the sauce to a very sticky syrupy consistency. Pour over the ribs and serve, making sure you have plenty of napkins and finger bowls handy! |
|
|
|
|
|
|
|
|
|
All text, images and recipes are ©Voodoo Moon 2002 - 2006
(copyright protected by international treaties & laws)
and should not be reprinted without express permission