I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 12 June 2016

Barbecue Rack of Ribs.


Barbecue Rack of Ribs.

Tender, juicy, melting and falling off the bone ribs to cheer up a wet weekend. Messy eating at its best.

In a large deep oven tray, put in
-4x500g racks of ribs, season with 
-salt/pepper,
-1tbsp dry oregano,
-1tbsp paprika.
Leave aside.

Oven 150c fan forced.

In a large wok, with a tablespoon of vegetable oil, fry
-2 sliced onions,
-5-6 cloves of garlic,
-4-5 bay leaves.
Cook, stirring occasionally, until the vegetables have softened, add
-300g tomato sauce,
-100g malt vinegar,
-100g brown sugar,
-salt and pepper,
-50ml water.
(Add chillies if you want heat)
Cook, stirring occasionally, for 5 minutes.

Pour the sauce over the meat.
Cover with foil.
Cook in the oven for 3 hours or until just tender 
(Turn the ribs every 45 minutes or so)
Leave to cool completely in the oven.
This can certainly be done the night before.

Finish the ribs on the barbecue. Basting with the cooking sauce.
Leave to rest and carve into large slices.
Serve with any remaining cooking juices.
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