Tom Paines Bones – Gooseberry Bbq RibsFrom alisdhair 5 years ago
- 4 full racks o’ baby backs shopping list
- ¼ cup of granulated garlic shopping list
- 5 tbls. of onion powder shopping list
- 5 tbls. of dried sage shopping list
- 2 tbls. of dry english style mustard shopping list
- ¼ cup of olive oil shopping list
- salt, black pepper shopping list
- 3 bottles of crisp lager (buy a case then you will have some to drink) shopping list
- 1 cup of beef stock shopping list
- ------ shopping list
- 3 cups of plump well-ripened gooseberries shopping list
- OR 2 cups of pink goosebery jam shopping list
- 2 oz. of Irish whiskey shopping list
- 2 tbls. of red wine vinegar shopping list
- Half a cup of sugar shopping list
- 1 cup of the liquid from the rib pan shopping list
- 4 cups of water shopping list
- 2 cups of SWEET BABY RAYS SWEET n’ SPICY (must use this) shopping list
How to make it
- FOR THE RIBS: Mix all of the dry spices into the oil and maybe half a cup of the beer to create a thik paste with which you shall slather the ribs on the meaty side. Let it set for an hour.
- Place the ribs into a very, very hot oven and sear them to the point just shy of blakening, but not burnt – Here it will be up to your own common sense.
- Set the ribs into a large roasting pan fitted with a rack. Add the beer and stock. Cover hermetically and roast at 350 for 2 hours.
- FOR THE SAUCE: Put the gooseberries in the water and cook at a moderate boil for 20 minutes. Add next the pan juice, whiskey, vinegar and sugar. Cook over a much reduced heat for about an hour.
- Run the gooseberries in a blender or Food processor and sieve them into the BBq sauce (I don’t think SBR’s will mind me pitching their very good product). Use this sauce to coat the ribs and re-bake them openly for 30 minutes.
- ***If you choose to use the jelly, simply mix everything together and reduce it by half.
- I am serving this with some kind of vinaigrette dressed cabbage and kale slaw along with what I have erroneously styled as Leitrim fries. They are little more than potatoes cut into thick chips, then cooked in water 4/5 of the way through. They are then breaded in seasoned flour and finely grated cheddar and finished by a quick deep frying.
The Cookalisdhair Falcarragh, IE
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