This recipe was inspired by a Taiwanese student I have recently been teaching (thank you Mark).
It is absolutely delicious – ideal for the BBQ and great for a summer garden dinner with a fresh green salad – you can seriously impress the neighbours with this one!
It is a little time consuming but well worth the labour of love, and remember the napkins – you’ll need them!
Serves 2 good portions
1rack pork ribs
15g sweet paprika
15g smoked paprika
20g sea salt flakes
10g crushed black peppercorns
40g soft brown sugar
15g chilli powder
30g crushed garlic
2tbsp rapeseed oil
Mix all ingredients together and rub over the ribs then wrap tightly in clingfilm to marinate for at least 4 hours ( can be left overnight)
After marinating remove from the cling film and put onto of a double layer or strong tin foil.
2nd stage Heat oven to 220 degrees
100g Hellmanns BBQ sauce
2g Smoked paprika
30g Tomato ketchup
10ml Cider Vinegar
15g English mustard
10g Tomato puree
5g Soft brown sugar
Crushed black pepper to taste
Dash of Tobasco
Squeeze of lemon
Mix all ingredients together and brush of each side of the ribs with the mixture. Put into the oven with the ribs exposed to the heat for 30 minutes or until golden.
After 30 minutes remove from the oven and fold over the foil to form a tight parcel. turn the heat down to 150 degrees and cook for 2 hours.
Take the ribs out and unwrap from the foil, the meat should be very soft. Brush with the 2nd stage sauce again and leave for 10 minute to rest.
Cut through the ribs and serve!!
Inspired by my Mother & Grandmother, cooking has always part of my life.
With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.
My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.
I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.
These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.
I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.
Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.
In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.