please, wanting it for tomorrow night for lamb ribs cheers
marob2,
Jul 18, 5:34am
Would also love one for beef ribs.
gaspodetwd,
Jul 18, 5:41am
We just use honey and soy and garlic. About 2 cloves crushed garlic to two massive tablespoons honey and a good glug of soy sauce - mix - it should be a thick glaze. Easy and very Chinesey.
marob2,
Jul 18, 8:15am
Sounds really easy. Thanks.
rarogal,
Jul 18, 9:11am
Ive got one for the crockpot if you're interested
rarogal,
Jul 18, 9:19am
Ingredients 2kgs pork baby back ribs salt and pepper to taste 2 cups ketchup 1 cup chili sauce 1/2 cup packed brown sugar 4 tablespoons vinegar 2 teaspoons dried oregano 2 teaspoons Worcestershire sauce 1 dash hot sauce Directions Preheat oven to 200 degrees C. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat. In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
traybon,
Jul 18, 8:39pm
yes please cheers
iriegirl,
Jul 19, 3:07am
I adapted this from a recipe from the cooking show "Alive & Cooking" anbd its really tasty! Baby bourbon back ribs 1 rack of pork or lamb ribs 1/2 red onion finely chopped 2 tsp fresh minced garlic 2 tsp minced chilli 50 ml bourbon 2 tbsp tomato paste 2 tbsp sweet soy sauce 2 tbsp Kikkoman Teriyaki Marinade 1/2 tsp each of black pepper, cayenne pepper, oregano, ground cumin, ground coriander and paprika. 1. Combine all ingredients (except ribs,) in a bowl and mix thoroughly. 2. Immerse the ribs into the marinade then place in the fridge for at least 2 hours (overnight is best.) 3. Remove the ribs from the marinade and bring to room temperature before placing on a baking tray and roasting at 180c for 30 minutes. Put the leftover marinade into a saucepan and add about 100ml of water and bring to a boil. Use to baste the ribs during cooking and serve the rest as a dipping sauce.
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