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Christmas cooking with chef Brian McDermott – Rack of Ribs to Die For

written by Stephen Maguire December 23, 2018
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Chef Brian Mc Dermott has prepared some party recipes from his award-winning cookery book Donegal Table. The third recipe in the series is everyone’s favorite Rack of Ribs. 

Get these ribs on to the centre of a table and you will be adored by all.

The only way to enjoy these ribs is to tear and share and eat with your hands licking the sauce off your fingers. This type of food is great social eating and gets the conversation going

Serves: 4

Ingredients

Drizzle Rapeseed Oil

2 Sprigs Rosemary

1 Racks of Ribs Approx. 1KG

Fresh ground Black Pepper

10 Basil leaves

1 Lime

MARINADE

Half fresh red chili

1 thumb-sized piece of ginger

3 cloves of garlic chopped

75 ml  apple juice

100 ml white wine vinegar

3 Table Spoons tomato ketchup

1 tablespoon Dijon mustard

60ml soy sauce

50g soft brown sugar

50g Honey

Method:

Preheat Oven to 200°c

For the marinade, place all the ingredients into a pot and mix. Bring to the boil then reduce to simmer for approx. 15 mins. Stirring occasionally. The sauce will have thickened when it’s ready.

Place the ribs in a large roasting dish. Drizzle with Rapeseed oil, season with black pepper and sprinkle with the fresh rosemary. Spread the marinade/sauce over the ribs and place a lid on the roasting dish. Roast in the oven for 1 hour then baste the ribs with the sauce from the dish and cook for a further 20 minutes.

Ribs are ready to eat but if you wish to transfer to a BBQ for a few minutes for extra flavour.

Serve with chopped basil leaves and lime wedges

Brian’s Tip: Don’t forget to serve with a bowl of warm water and a lemon slice to help clean the hands

Christmas cooking with chef Brian McDermott – Rack of Ribs to Die For was last modified: December 21st, 2018 by Stephen Maguire
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Brian McDermottChef Brian McDermottCHristmasChristmas Cookingcooking
Stephen Maguire

Stephen Maguire is the co-founder of Donegal Daily. He has worked as a reporter for almost 30 years starting locally with the Donegal Peoples Press before moving to the Mirror Group. He continues to contribute daily to national media outlets including the Irish Times, RTE, the Irish Independent, Irish Sun, Irish Mirror, Irish Star, the Daily Mail and the Examiner.

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