But it’s not just bloke food because ribs are also perfect for relaxed, informal entertaining. As we move into summer, this recipe is a perfect one to remember for those lazy days next to the pool.
To serve four portions of pork ribs you need:
2 racks of pork ribs, halved lengthwise
60ml red wine vinegar
½ cup loose brown sugar
1 tablespoon soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon hot English mustard
1 teaspoon grain mustard
4 cloves of garlic, chopped
Optional 2 red or green fresh chillies, chopped
Mix all the coating ingredients together well.
Place the ribs in a dish and pour over the coating sauce, making sure the ribs are well covered.
Refrigerate the ribs for 2-4 hours, then remove and place on a baking tray.
If you’ve chosen to use the oven, pre-heat oven to 200 degrees Celsius, otherwise, throw them on the fire when the flames settle down and the coals are burning evenly, and roast the ribs for about 30 minutes (depending on size), turning occasionally, until cooked through and nice and sticky.
Remove from heat and serve with sharp knives so that guests can slice their own ribs.
Don’t forget finger bowls and a dish to deposit the bones – and do make sure the fridge is well stocked with ice cold beer to wash the ribs down with.