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Memphis Belle Baby Back BBQ Ribs
A competition winning recipe, these baby back
ribs are real beauties
Ingredients
2½ kg baby back ribs
1 onion, quartered
2 cloves of garlic, chopped
2 bay leaves
1 tsp ground cumin
For the glaze
2 guavas, puréed (optional)
6 tbsp cider vinegar
30 ml dark rum
3 tbsp tomato purée
Juice of 1 lime
1 tbsp soya sauce
1 tsp tomato ketchup
2 tsp Worcestershire sauce
2 tbsp grated fresh onion
1 tbsp grated fresh ginger
2 cloves of garlic, crushed
1 Scotch bonnet chilli pepper
Salt and pepper
1 tbsp vegetable oil
To serve
Griddle corn on the cob
Coleslaw
Method
In a large pot, combine the ribs with the onion, garlic, bay leaves and
cumin. Add water to cover them and bring to the boil. Drain and pat dry.
Meanwhile combine all of the ingredients for the glaze into a pan.
Simmer for about 4 –5 minutes until the sauce has thickened slightly
and adjust the seasoning. Put the onion quarters into a baking tray and
place the rack of ribs on top.
Brush all over with the sauce and put into a preheated oven at 150
degrees celsius for about 1 ½ to 2 hours. Remove and serve with the
coleslaw and griddled corn.
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