Buffalo Ribs.
This is my take on the more famous Buffalo Wings. This recipe is perfect when you have a few hours to spare as the ribs do take quite a long time to cook. The preparation, however, takes barely 10 minutes.
In a large saucepan, put in
-2.5 litres water (I always put in more water than needed as the cooking liquid is kept as stock, you should be ok with 1.5 litres)
-700g pork ribs,
-2 carrots, cut into large chunks,
-2 stalks celery, cut into large chunks,
-2 onions, quartered,
-sprigs of parsley,
-bay leaves.
-1tbsp salt/ peppercorns.
Leave to simmer gently for 1:30hrs.
When ready use a slotted spoon to fish out the ribs.
Place in a deep oven tray, add
-1tbsp hot sauce (adjust according to your taste),
-60g tomato ketchup,
-30g butter,
-1tbsp golden syrup,
-1tbsp paprika,
-1tbsp cayenne pepper (adjust according to your taste)
-1tsp black pepper,
-1tsp sea salt,
-1tbsp dried garlic,
-1tbsp onion granules.
Mix well to combine.
Leave to marinate for an hour or so.
Bake in 180c fan forced oven for 45 minutes or until golden brown.
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