Our director, Tony loves to barbecue come rain or shine and all year round under the shelter and warmth of the Portico in the garden. One of his favourites to cook for friends and family is Salt and Pepper Beef Ribs. We have found this recipe in the Guardian for you to give a try at home.
2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar
1. Turn the racks curved-side down, and with the wider end facing you. Use a small knife to peel the edge of the translucent membrane away from the smaller end of the rack to form a tab you can grip on to. Pull this towards you, so the membrane comes away from the bones.
2. Mix together the marinade ingredients and rub about half into the ribs well. Put in a shallow dish, cover and leave in the fridge for 4 hours, turning once or twice during this time to make sure the entire rack is coated.
3. Pre-heat the oven to 150C. Cover the dish tightly with foil and cook for about 2½ hours until tender, basting once or twice during this time, and removing the foil for the last 15 minutes. The rack should end up floppy.
4. Heat a barbecue or a griddle pan until hot, then brush the ribs with the rest of the marinade and cook until charred and caramelised. Serve immediately.
If you love making the most of your BBQ and have any recipes you would like to share with us please send them us at email@example.com