I commend my windows for doing their best impression of portholes bashed by water as if I were on a ship at sea.
I’ve been quite literally saving this recipe for a rainy day, ideal to make when like today, there’s no chance of going outside. I’ve rather enjoyed attending to this dish, which does take a little time but you could also prep this in advance for #MeatMonday tomorrow.
Before the deluge began, over dinner last night, some friends and I planned our next omnivorous outing and one suggested, “how bout a barbecue over Easter?” The misconception is that barbecue food is a summer treat, but dear readers be amazed and astounded at the fun you can have with your oven and a little patience, whilst it’s Winter with my #WetRibs recipe below.
The riposte to my friends idea was, “Oh no dear Friend!” and I explained the British experience of Easter barbecues. Drawing on a montage of many a childhood half term, I explained to my friend from sunnier climes, that Easter barbecues that I’ve had have usually involved either a condensation filled caravan-holiday or a lot of family at my house and that goes a little something like this…
With great expectations of sunshine and sausages, each guest would bring a variation of coleslaw or potato salad in a plastic packet. Helping my mum set the trestle table, I’d line up the pre-bought pots in hierarchical order going from zero frills at one end, to the deluxe shop’s own brand at the other. I’d always ensure mum’s homemade homegrown cabbage version took pride of place, (even then I was precocious about the provenance of my food as an eight year old) it usually meant mum’s was all eaten and I’d end up having budget coleslaw sandwiches for school lunch for an eternity after.
Harking back historically, over Easter there’s usually rain forecast with mere possible outbreaks of sunshine. Nevertheless with trooping optimism, dads and uncles fought against gales getting the blasted barbie to light to then have to stand under a golf brolly in bracing winds whilst attending to our country’s most unseasonable way of preparing food, especially when there’s a perfectly good oven inside. Invariably, my mum would have to rescue a very drenched dad and bang the bangers in said oven.
My friend acquiesced at the idea of an Easter barbecue and I believe we’ve settled on a cozy vegetarian South Indian BYOB instead.
During the next deluge, if you have friends visiting or you’re having a family veg-out day; on a wet day like today, get out the board games and depending on whether you like playing dirty at dominoes or if you’re mean at Monopoly, enjoy getting messy with my #WetRibs recipe, mucky pups.
Ingredients for #WetRibs Marinade
3 small onions roughly chopped
4 cloves of garlic
A pint of freshly brewed coffee
1 black cardamom pod
2 tsp of dried coriander seeds
(* my hero product) 2 heaped tsp of Bone Sukin’ Steak Seasoning
1 teaspoon of 5 Spice
1 teaspoon black pepper
3 tablespoonfuls of (good quality) ketchup (it provides a bit of sugar but won’t be overly sweet or too vinegary)
1. Blitz all of the dry seasoning spices together in a bullet processor, or powder them in pestle and mortar.
2. In a small blender, add the spices to garlic and onions, adding the coffee little by little, then the ketchup.
3. Coat the ribs. The refill the blender with a little coffee and then blitz and coat again.
(tip- The idea is, as you blitz, you’re rinsing the blender with the coffee and once you’re done, it’s not too much of a yucky job to wash.)
There should be enough marinade to cover 700g -1kg of ribs
Marinade for as long as you can, overnight is great! Do what you can.
Set the oven to a lowish 110 degrees.
Pop the tray of what looks like a bath of very wet ribs , on the middle shelf,
Turn and baste every hour.
About 4 hours minimum should do it. This is how long it usually takes me to win at Monopoly. The liquid should have virtually all gone to leave you with sticky, meltingly tender meat that should, somewhat indecently fall off the bone.
I served this with a fennel and carrot slaw and Lara’s Brave potatoes as pictured here
To make Brave potatoes- essentially they’re Spanish Patatas Bravas. I cube potatoes, roast and omit tomatoes for this recipe as the #WetRib marinade provides the sauce, however, I add some chilli flakes to bring some bite.
If you want to stay indoors, you can still make inspired bacon butties or liven up roast veg with Wild Appetite’s Barbecue Sauce
and Hawkshead Relishes have a compendium of barbecue accoutrements, their Barbecue Triple Pack is also particularly useful for grilled fish and quick mediterranean spicy fried prawns.
Now, where’s that floss?