I know this is not barbecue weather and I am not suggesting you set one up in the rain! On the contrary this is fake barbecue food so perfect when you want to “pretend” and enjoy the taste of a barbecue without the hassle or indeed the health risk of charcoal meat… The Tamari sauce and Chipotle chilli give the meat a lovely, smoky taste and appearance but no burning needed.
Chipotle is a fiery and delicate chilli from Mexico and here I have paired it with Cajun spices, bought on a market in Martinique.
- One or two pork ribs rack
- Tamari sauce 100ml
- Olive oil 50ml
- Cajun spice 1 Tbsp
- Chipotle chilli powder, 1tsp
- Treacle, 1 Tbsp
Get trimmed pork ribs in preference, with just enough fat to sizzle.
Put all the ingredients and spices into a bowl and mix well. You might need to heat the treacle so it blends with the other ingredients.
Put the marinade over the meat, massage it in with your fingers and leave in the fridge for ½ hour if you can.
Put the racks into your roasting oven on the roast setting and leave it to cook for 2 hours max at just over 160 degrees. It needs to slow roast so the meat is melting and literally falling off the racks.
Serve this to share with your fingers and add a green salad on the side.
The spices, the Tamari and treacle, all give it the distinctive charcoal colour and a great taste. All done in the oven and no outdoor BBQ to clean afterwards!
It is also quicker to make than most spare ribs recipes I know and it tastes just right.