By Izzy M.
I've been cooking with my dad again...
These are probably my most favourite thing to eat (we make these often)! ..they're really simple but you need to make the sticky sauce (simple) pop them in the oven on low heat for a few hours, not quick but so good to eat with fingers.
I think these are much nicer than store bought flavoured ribs, we'll be using the maple flavour Tate & Lyle syrup, lemon juice & either plain sugar or demerara*, keeping it simple is what makes these so tasty!
* demerara is a much stronger flavoured brown sugar often used in cakes, but don't worry if you haven't got any!
you will need: 1 rack of ribs per adult or 1/2 - 1 rack per child, I will eat the left overs next day, they're so yummy! get a proper rack from your local butcher, or waitrose (tesco's don't tend to sell these plain). these will be proper jumbo ribs not dinky portions in a container, so you don't need many per person.
A full rack of ribs costs around £2.20 - £2.60 at waitrose ..but often you can pick them up for less in the evening ;)
First Wash your hands, then clean your food prep area with help from your parents or carer.
Next get some aluminium foil out (we'll need quite a bit to wrap them well so keep it close).
Pre-heat your oven to 160c if you are going to cook them QUICKLY (90 minutes or more)
pre-heat your oven to 110c if you wan't to do them LOW & SLOW (4 hours or longer) ..the lower you go the longer they take to cook but the meat will not need cutting as it will be SO tender!
get a chopping board to put your ribs on for the next bit
With help from an adult Score the boney part of the ribs (WITHOUT THE MEAT) using a sharp knife ..this allows the meat to cook properly & makes a real difference to the meat when it's cooking ...do it in a criss cross pattern (it's a sleeve of skin that when cooking pulls back towards the meat & helps you with the gnawing part of rib eating later).
look at the picture above, where we have "scored" the membrane it has shrunk & pulled back during cooking ,...this is why they are called "pulled ribs" ..it lets the meat all stay together, moist & juicy!
Now with those CLEAN hands pour some of the maple flavour syrup onto the meaty side, sprinkle some plain orVanilla sugar on top & spread it all over the ribs covering it all (both sides) add more if needed, add a pinch of salt (if you like)
& if you have it a little drizzle of lemon juice to start breaking down the meat. ..this helps make a lovely sweet & sour taste when it's cooked!
Now place your rack of ribs on the tin foil making sure it sits in the middle so there is plent of room to wrap it so it doesn't leak while cooking.
clean your hands again & pop the ribs in the fridge to marinade (soak up flavour) for at least 2 hours, but best left overnight, ..trust me.
Wrap it carefully 4 times & fold & press the ends tightly (you need to unwrap them to check later) place them on a baking tray that you can pour any escaped juices back over the ribs every now & again.
Pre-heat your oven to 160c if you are going to cook them QUICKLY (90 minutes or more)
pre-heat your oven to 110c if you wan't to do them LOW & SLOW (4 hours or longer) ..the lower you go the longer they take to cook but the meat will not need cutting as it will be SO tender!
Get an adult or carer to pop them in the oven & set the timer for 90 minutes...(at 160c) OR 4hours at 110c
Unwrap carefully & check the ribs they should be pale & just starting to brown, pour the hot sticky syrupy juices back over the ribs, re-seal & pop them back in the oven for another 40 - 60 minutes, depending on how you think they are cooking & if you want them slow cooking for longer.
when they are ready get an adult to cut each rib lengthways (or you could do it with some help from an adult). IF you have cooked them quickly, ..the longer you cook them on a low heat the less likely you will be to need to cut them when finished!
Share & enjoy on their own or with a side dish.
you could try using some bbq sauce or garlic & chili rub if you want a more grown up flavour, but I like them sweet & sour!
Tasty, simple, sweet, ..& best of all I made it myself! because... "cubs CAN cook"