Finger-Lickin& Ribs Recipe
Recipe Overview
Overview
This recipe for Finger-Lickin’ Ribs is a delightful way to enjoy a classic British barbecue dish. The ribs are seasoned with a flavorful salt rub that includes sea salt and white pepper, ensuring a savory base. The use of whiskey not only adds moisture but also enhances the overall flavor profile, making the ribs incredibly tender and juicy after a long cook in the oven.
The homemade barbecue sauce is a standout element, combining English mustard, apple juice, and honey for a sweet and tangy glaze that perfectly complements the smoky ribs. The technique of flambéing the whiskey before adding it to the sauce helps to deepen the flavors, creating a rich and sticky coating that clings beautifully to the meat.
To accompany the ribs, a light potato salad made with yogurt instead of mayonnaise offers a refreshing contrast. The addition of pickled onions and a hint of pear adds a unique twist, making this dish not only indulgent but also balanced. This meal is perfect for weekend gatherings, providing a hearty yet sophisticated option for any barbecue lover.
Recipe Details
Steps & Tips
Combine 100g of sea salt, 50g of white peppercorns, and 10 fresh bay leaves with a splash of olive oil.
Add a splash of whiskey to the ribs for moisture.
Tip: Flambé the whiskey to evaporate the alcohol and enhance caramelized notes.
Combine English mustard, apple juice, and runny honey in a pot.
Bring the barbecue sauce to a boil.
Tip: Bring the sauce to a boil before reducing it in the oven.
Place ribs on the top rack and sauce on the bottom rack of the oven at 140°C for 3 hours.
Pour barbecue sauce over the ribs to coat them.
Bag up leftover sauce for dipping or use at the table.
Put ribs back in the oven for another 30 minutes.
Tip: Use wood chips for smoking to add a smoky flavor to the ribs.
Catch a handful of wood chips on fire and place them in the oven for smoking.
Mix yogurt, extra virgin olive oil, whole grain mustard, pickled onions, vinegar, chives, and chopped pear.
Tip: Use yogurt instead of mayonnaise to reduce calories in the potato salad.
Tip: Mix warm potatoes with dressing to help them absorb better.
Mix chopped warm new potatoes with the dressing.
Tip: Finish the potato salad with a drizzle of extra virgin olive oil for added flavor.
Serve ribs with extra sauce and sliced radishes alongside the potato salad.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Yogurt
Ingredient: Gluten
→ Substitution: Gluten-Free Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using whiskey in the marinade adds depth and complexity to the flavor of the ribs.
- •The addition of apple juice in the barbecue sauce provides a sweet and tangy balance.
- •Cooking ribs low and slow helps to break down the connective tissue, resulting in tender meat.
- •Using yogurt instead of mayonnaise in the potato salad reduces calories while maintaining creaminess.
