Jack Daniels BBQ Ribs!

Have you ever tasted the most succulent, tender, fall off the bone ribs in a restaurant and wanted to make it at home? Well now you can. I made these today and I can safely say that I had a very happy husband next to me. These ribs were effortless to make and so worth it. They were so tender that I struggled to slice the ribs off to take the picture! The meat was literally falling off the bone. Yes…

It’s a great dish to make when friends are coming over, as you can leave them in the oven to slow cook whilst enjoying a glass of wine with your guests and not be stuck in the kitchen the whole time.

Now this is my recipe, inspired by lots of other recipes and adapted to whatever I had in the house. So you can adapt it too. Put whatever you want on them, there is no right or wrong way of making them. I’m sure they will be delicious no matter what!

Here’s what I did:

Ingredients:

2 rack of pork ribs

Dry Spice Rub:

1/2 tsp salt

1/2 tsp pepper

1 tsp fennel seeds

1 heaped tsp smoked paprika

1/2 tsp dried oregano

1/2 tsp dried thyme

1 tsp garlic powder

1/2 tsp chilli flakes

Jack Daniels BBQ Sauce: 

100ml Jack Daniels (you can use less or more depending on how much you like it!)

2 tbsp tomato ketchup

2 tbsp brown sauce

1 tbsp Worcestershire sauce

2 tsp Tobasco

1 tsp english mustard

1 tsp honey

50ml apple juice

1 tsp smoked paprika

  1. Put all the dry spice ingredients in a pestle and mortar and beat to a fine rub. Use this rub to coat all over the ribs.
  2. Place ribs in an oven tray and cover with foil. Cook in the oven at 160 degrees for 2.5 hours or until soft and tender and cooked through.
  3. Meanwhile make the BBQ sauce. In a saucepan, add all of the sauce ingredients and mix together. Simmer gently for 5 minutes. Leave to cool.
  4. Once the ribs are cooked, remove the foil and coat the ribs in the bbq sauce. Place back in the oven (uncovered) for a further 25 minutes until the sauce has cooked and thickened.
  5. Serve with coleslaw or any sides you wish!

Now I’ll admit, my measurements are estimations simply because they are not as important as other recipes. It doesn’t matter if you add a little more tabasco or a little less  apple juice. As long as you stick to the rough quantities then you will end up with a great sauce.

Get the napkins ready, this is a messy dish! Enjoy 🙂

Thanks for reading! Check out my website at www.jbimagery.co.uk

untitledBBQ Ribs

 

 

 

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Make your own healthy coleslaw!

As it’s summer in the UK, everyone is in barbecue mode! And why not? Who doesn’t love grilled chicken and veg in the garden? But sometimes I get a bit bored with a simple salad on the side with a lonely baked potato.

So I decided to make coleslaw but a healthy version of it. I didn’t have the guts to make it with a bucket full of mayonnaise. My waist line is already growing from all the baking, but that’s another issue.

This coleslaw is made with zero fat yoghurt, a teaspoon of mayonnaise (because I couldn’t ignore it) and dijon mustard. Its so simple! Add all these ingredients in a big bowl and season with salt and pepper. I bought a white cabbage and chopped it finely, then grated a couple of carrots and finely chopped half a red onion. I mixed this in with the yogurt mixture and sprinkled in some fresh chives.

I can honestly say that it tastes so much better than the shop bought coleslaw and you feel less guilty afterwards! It’s great for lunch or a side at dinner. Now I don’t have to force myself to burn it off afterwards. Although I should burn off that chocolate mousse I had…

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Coleslaw