Saturday was a win again at the farmer’s market. As well as scoring some excellent broad beans and lovely Crafty Devil beer, Charcutier Ltd again had an offer on their spare ribs so the quest was on to cook them even better! This time, I went for this recipe from the BBC:
I’m now a big fan of poaching ribs before cooking. It makes the meat so tender!
The sauce in the recipe was fine, ketchup and soy sauce being the base of most of this kind of sauce, however, I spruced it up with:
- 1-2 teaspoons Worcestershire sauce
- 1 teaspoon mustard powder
- 1 teaspoon ginger powder
And probably some other bits (cumin?) that I forget. The result was a sauce with a slightly more complex flavour and more depth.
Will definitely use this recipe as a base again!