Sticky Rib Sauce

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mumofstig

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Sticky Rib Sauce
« on: April 12, 2012, 14:36 »
Given to me by a friend with a restaurant in Greece, so quantities will need scaling down to suit ;)
Stir together:
4 tablespns brown sugar
4  fl oz honey
2 tablespns vinegar
2    "     "    worcestershire sauce
2   "      "    mustard
4   "      "    tomato ketchup                   add a little chilli/cayenne if you like it hot!

marinate the ribs then transfer to roasting pan, reserving some of the sauce. Cook covered in tin foil til meat is cooked.  (You can stop oven cooking at this stage and do the rest under the grill or on the barbeque later on)

To carry on in oven, remove foil and add rest of sauce, turn the ribs to recoat and cook for another 15/20 mins to brown basting as you go.

(If grilling keep brushing with sauce and cook till brown and sticky)


« Last Edit: April 12, 2012, 14:40 by mumofstig »
Lesley x
I'm not good, I'm not bad - I'm just me, and sometimes I have to apologise for that ;)

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Lardman

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Re: Sticky Rib Sauce
« Reply #1 on: April 12, 2012, 15:47 »
Ta Muchy.

Pinched for chicken and ribs  ;)
I'm the person the monsters under your bed are hiding from.


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chrissie B

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Re: Sticky Rib Sauce
« Reply #2 on: April 13, 2012, 07:42 »
ahhhhhhhhhh the bbq recipies are coming out it must be summer , lets hope we get one .
chrissie b xxx
Woman cannot live by bread alone , she must have cake , biscuits cheese and the occasional glass of wine .🍷

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Lardman

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Re: Sticky Rib Sauce
« Reply #3 on: April 13, 2012, 09:50 »
Think I'll give this a try tonight if the chicken defrosts in time. Why type of mustard MoS ? English / Dijon or whole grain (I refuse to buy that nasty American yellow stuff)

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mumofstig

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Re: Sticky Rib Sauce
« Reply #4 on: April 13, 2012, 09:53 »
I use the dark stuff Lardman, rather than English - but don't suppose it would make much difference  ;)

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Lardman

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Re: Sticky Rib Sauce
« Reply #5 on: April 13, 2012, 10:04 »
and for the culinary inept amongst us .. ?dark? mustard ...

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mumofstig

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Re: Sticky Rib Sauce
« Reply #6 on: April 13, 2012, 10:11 »
Sorry - the Dijon is a darker yellow, with a milder taste than English mustard  :D

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Lardman

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Re: Sticky Rib Sauce
« Reply #7 on: April 13, 2012, 10:17 »
Ahh I'm with you now .. I was busy scouring the big 4 for "dark mustard"  :nowink:   ::)


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Ice

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Re: Sticky Rib Sauce
« Reply #8 on: April 13, 2012, 10:26 »
There's nothing like a dash of Grey Poupon to get a barbecue sauce zinging.  ;)  Nice recipe, less of a faff than others and definately worth trying. :)
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cheshirecheese

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Re: Sticky Rib Sauce
« Reply #9 on: April 19, 2012, 12:21 »
I have a marinade that's used for all sorts, including ribs on the bbq, but also for chicken breasts, salmon fillets, kebabs, etc. (oven, griddle or barbie)  It also does wonders for mushrooms and peppers before skewering and putting on the bbq.  It keeps well in the fridge, so you can make plenty and store what you don't need - choose your measure to suit the quantity you need, from a tablespoon or egg cup up to a cup or mug!

One measure each of oil, wine vinegar, tomato ketchup.
Half to three quarters of a measure of soy sauce.  
Plenty of garlic, chopped or crushed.
Chinese Five Spice Powder

Measure the ingredients into a screw-topped jar and shake vigorously until combined (the five spice powder can sometimes 'clump' if you don't shake it enough).  Pour over the meat or veg and leave to marinade for at least an hour, but preferably longer (or overnight).

Salmon fillets are great done like this with some ginger and spring onions added, and then cooked briefly in the microwave so they're succulent and moist.  It also livens up Quorn 'chicken' fillets.
« Last Edit: April 20, 2012, 07:50 by cheshirecheese »



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