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
Drizzle Rapeseed Oil
2 Sprigs Rosemary
1 Racks of Ribs Approx. 1KG
Fresh ground Black Pepper
10 Basil leaves
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
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 handsTags: