‘Stéphane Reynaud writes beautifully about meat, and I think his words could convert even the most committed vegetarian-for one recipe, at least. This particular dish is an absolute winner for the summer. Marinate the ribs and pop them on the barbecue for the kind of outdoor feasting that makes you lick your fingers and smack your chops. Serve with jugs of Pimm’s and plenty of paper napkins to hand around, and get stuck in’
Thomasina Miers
Spare ribs with barbecue sauce
Extract from Stéphane Reynaud’s
Pork & Sons Published by Phaidon Press
Preparation time: 20 minutes
Marinating time: 12 hours
Cooking time: 20 minutes plus 55 minutes the day before
Serves 6
Ingredients
2kg (4½lb) pork spare ribs
200g (7oz) ketchup
2tbsp dark soy sauce
1tsp brandy
2tbsp sugar
4 garlic cloves, chopped
2tbsp vegetable oil
1tsp coarsely ground black pepper
Method
Separate the ribs by cutting between them with a sharp knife. Place in a large pan, add water to cover and bring to the boil. Lower the heat and simmer for 45 minutes.
Meanwhile, mix together the ketchup, soy sauce, brandy, sugar, garlic, oil and pepper in a large bowl. Drain the ribs, refresh in cold water, pat dry and add them to the bowl, turning to coat. Cover and set aside in a cool place for 12 hours.
Cook the ribs on the barbecue for 20 minutes, turning them frequently and brushing with any remaining sauce, until they’re caramelised.
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