Sarson's Sticky Spare Ribs | Northern Life Magazine
Jimmy Doherty - sticky ribs

Sarson’s Sticky Spare Ribs

  

January 3, 2018

With smoky sweet potato wedges

  • Prep: 45 mins
  • Cook: 45 mins
  • Yields: Serves 4
Jimmy Doherty - sticky ribs

Ingredients

1 2/5 kg whole rack spare ribs

Small bunch of fresh coriander, to garnish

3 spring onions, finely sliced to garnish

1 lime, cut into wedges, to serve

For the poaching liquid:

2 tbsp Sarson's Malt Vinegar

200 ml soy sauce

130 g light brown muscovado sugar

1 tbsp Chinese five-spice

3 whole star anise

1/2 tbsp dried chilli flakes

6cm piece of fresh ginger, peeled and grated

450 ml water

For the sticky Sarson’s glaze:

75 ml dark soy sauce

50 g dark brown muscovado sugar

50 ml Sarson's Malt Vinegar

80 g tomato ketchup

1 1/2 tbsp sweet smoked paprika

1 garlic clove, peeled and crushed

1 heaped tbsp finely grated fresh ginger

1/2 red chilli, deseeded and finely chopped

250 ml cider

For the smoky sweet potato wedges:

2 large sweet potatoes

1 tbsp sea salt

1 tbsp coarsely ground black pepper

2 tbsp olive oil

2 tbsp sweet smoked paprika

Directions

For the ribs:

1Preheat the oven to 180°C/fan 160°C /gas 4.

2Mix all the poaching ingredients together. Place the ribs in a large, deep roasting tin and pour the poaching liquid over the ribs. Cover tightly with tin foil. Place in the preheated oven for 1 ½ - 2 hours or until the ribs are tender and the meat comes away easily from the bone.

3Check half way through cooking and if necessary add a splash of water to prevent the ribs from drying out.

4Remove the ribs from the oven and leave to cool completely in the poaching liquid. Once cool, store the ribs overnight, covered, in the fridge to improve the flavour.

5The next day, mix the ingredients for the sticky Sarson’s glaze together in a bowl and pour over the ribs.

6Preheat the oven to 180°C /fan 160°C /gas 4 and cook the ribs for 25-30 minutes until they are hot and the sauce is bubbling.

7Turn the ribs halfway through cooking and baste with the sticky Sarson’s glaze.

8Pour the leftover glaze from the dish into a large deep-sided frying pan, bring to the boil and allow to reduce by half until the liquid is thick and syrupy.

For the smoky sweet potato wedges:

1Scrub the sweet potatoes and cut in half lengthways. Cut each half into eight wedges and place in a roasting tin.

2Add the remaining ingredients (salt, pepper, paprika and olive oil) and mix together with your hands to ensure all of the sweet potatoes are evenly coated.

3Cook for 35- 40 minutes until golden and crisp.

4Keep warm until ready to serve with the ribs.

To serve:

1Using a pastry brush, brush some of the sticky Sarson’s glaze over the surface of the ribs. Pour the remaining glaze into a jug to serve alongside. Transfer the ribs to a serving board and garnish with freshly chopped coriander and spring onions. Serve with the smoky sweet potato wedges and some lime wedges.

TIPS: The ribs can also be finished on the barbecue for that delicious smoky flavour. Once poached, cook for 10-15 minutes over hot coals, basting with the sticky glaze and turning regularly. It is also very helpful to serve the ribs with napkins and a finger bowl of warm water with lemon slices.

Recipe created by Jimmy Doherty in collaboration with Sarson’s

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