With warmer weather and long, glorious summer evenings, it is definitely time to be cooking outside.
BBQ Ribs are a quick and easy meal for everyone to enjoy and you can cook this recipe on a barbecue or fire pit. These mini ribs are definitely finger-food, pop them on a plate and let everyone tuck in. If you prefer to use a non-alcoholic version swap the sherry with rice vinegar or a dash of red wine vinegar.
675g Pork Ribs
6 Tbsp. Sweet Sherry
1 Tbsp. Tomato Puree
1 Tsp. Soy Sauce
1/2 Tsp. Tabasco Sauce
1 Tsp. Light Brown Sugar
2 Tsp. Seasoned Flour*
Pinch of Salt
Separate the ribs and cut each one in half widthwise to make about 30 pieces.
In a bowl, mix together the sherry, tomato puree, soy sauce, Tabasco and sugar in a bowl.
Stir in ½ tsp salt.
Put the seasoned flour in a strong plastic bag then add the rigs and toss them to ensure they are coated.
Dip each rib separately in the sherry sauce.
Arrange the ribs on the barbecue rack and cook for 30-40 minutes, until cooked through and a little charred.
Sprinkle with salt and serve at once.
*Seasoned Flour can be shop bought or make your own by mixing plain flour with salt and pepper.