MMmmmmnnnn....Spare ribs

[Yacker]

Hi, My name is Tim, and I am addicted to Pork Spare ribs.....

Initially I was able to satisfy my cravings with the most basic approach; this involved little more than roasting a few racks for
1 1/2 hours at 180 with liberal applications of Masterfoods Smokey BBQ sauce (check it out!).
Once cooked all ya need is
1. Roll of paper towel
2. Sharp Paring knife
3. Bowl for the finished bones
4. Pilsner or wheat style beer ( James squire, Coopers pale, Red back to name but a few; Though lately Erdinger Pikantus is the go)
5. Good viewing on TV (Ch 31 6 - 8 pm, fishing shows galore)

Recently however the approach has changed, This addiction has become progressively more problematic to the point where I am spending the best part of Sat arvo preparing these delicious morsels. This sorry state of affairs stems from a master chef episode where they cooked ribs. As an addict I felt compelled to try the recipe, and now, many weekends later I cant stop myself.
This recipe involves marinating, braising then oven baking the ribs whilst preparing a chilli, burboun and lime sauce. I think it's the sauce that has me hooked.Tastes so good that I can ignore the incredible heartburn that is inevitable though the application of the above mentioned beer does temporarily subdue it . Its not all bad though, the dog is very happy about my rib problem, and always keen to help dispose of the evidence.

So next time the weather on Sat arvo is crap, check out this recipe:
http://www.masterchef.com.au/braised-po ... e-ribs.htm

Just be sure to have plenty of beer on hand and dish up in time Adventure Bound......

Cheers
Tim

[Bozzie]

So...When's the invite? I can supply at least 1 carton of beer!

[HaTTerS]

I love my ribs too, but for tonight, I bought a slab of pork belly

[Yacker]

I love my ribs too, but for tonight, I bought a slab of pork belly

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Pork Belly..MMmmnnnnnn

[Yacker]

So...When's the invite? I can supply at least 1 carton of beer!

If I can get it together I'll make a batch and bring them to Azzo's Party in october

[Bomber James]

You forgot to mention the mylanta and Bib

Do you prefer beef or Pork?

Cheers

[HaTTerS]

Do you prefer beef or Pork?

Cheers

all of the above!

[Yacker]

Do you prefer beef or Pork?

Cheers

all of the above!

But not in one sitting...

[Bozzie]

I've printed the recipe.....
Seeing as the weather is going to be sh#t this weekend, may give it a go.
Do you buy those fatty bits with no bones/meat from supermarkets, or go to a real butcher and buy beef/pork spareribs cut into decent slabs?

[Yacker]

Usually go to Safeway and buy a cut they call "aussie ribs "(or similiar name, cant quite recall). You want to get the one with the bones in it. Also available at the butcher, but get them plain (my butcher has usually marinated them prior to sale).

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Have not tried beef with this recipe, I think it's probably geared more toward pork.

I find the sauce does not really thicken up alot, dont sweat it, just apply a small amount at a time (every 10 - 15 min) and it tends to stay where you put it. If you have a non stick roasting pan use it, otherwise foil is helpful. The sauce tends to caramalize and stick to the pan, making it hard to clean later. The foil will stick to the ribs but fairly easy removing it.

The recipe has a fair bit of chilli in it, I tend to scale it back by about 20% as it is fairly intense otherwise ( though greatly facilitates beer consumption), on that note, ensure you stay adequately hydrated during the cooking process

Best of luck

Tim