Buddy’s barbecue ribs

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Smoky & delicious

Dairy-freedf

Smoky & delicious

Dairy-freedf

“It’s hard to beat sticky ribs on a barbecue. Start these off low and slow in the oven to tenderise the meat, then finish off on the barbecue until smoky, sticky and delicious. When working with a barbecue, always make sure you have an adult with you to supervise – those coals get hot! ”

Serves 6 to 8 kids or 4 to 6 adults

Cooks In1 hour 45 minutes

DifficultyNot too tricky

Pork

Nutrition per serving

Calories 258 13%
Fat 12.8g 18%
Saturates 4.8g 24%
Sugars 17.4g 19%
Salt 1.1g 18%
Protein 18.2g 36%
Carbs 18g 7%
Fibre 0.2g -

Of an adult's reference intake

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Ingredients

olive oil
2 racks of higher-welfare pork loin back ribs , (about 1.6kg)
MARINADE
1 fresh red chilli , optional
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 tablespoons tomato ketchup
1 tablespoon Dijon mustard
30 ml low-salt soy sauce
100 g runny honey

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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Method

Preheat the oven to 200°C/400°F/gas 6.
Drizzle a little oil over the ribs, season with black pepper and rub all over to coat.
To make the marinade, deseed and finely chop the chilli (if using), peel and grate the ginger and garlic, then place it all in a medium pan with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and honey.
Whisk the ingredients together then place the pan over a medium heat and simmer for 10 to 15 minutes, or until the sauce has thickened.
Place the ribs in a large roasting pan, brush with the marinade and cover tightly with foil. Cook in the oven for 30 minutes, then remove the tray from the oven and baste with the marinade. Return to the oven for another 30 minutes, then remove the foil, baste again with the marinade and return to the oven to cook, uncovered, for 15 minutes, or until the meat pulls away from the bone easily.
Preheat your barbecue. Once hot, transfer the ribs on to the grill and cook over a medium-low heat for 5 to 10 minutes.
Pile the ribs onto a board and serve with a crispy green salad and new potatoes.

Tips

Delicious served with Buddy’s potato salad and a chopped salad.

Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go. Note that a child’s portion size will differ depending on their age, gender and physical activity levels.

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