I’ve never roasted ribs in the oven before, but inspired by our recent meal at La Casa, I wanted to give it a go.
It’s usually hard to buy a full rack of American ribs (as they’re known here – I believe in the US they’re called “baby back ribs”). They’re normally sold cut in half, but this time the gorgeous Mateja at Gojak Butchers in Haberfield had two large pieces in the coolroom. I wanted a sweet, sticky sauce to cook these in and ended up concocting my own marinade:
- ½ cup tomato ketchup (we used our homemade roasted version)
- ¼ cup runny honey
- 1 tablespoon (4 teaspoons) light soy
- 1 tablespoon (4 teaspoons) Worcestershire sauce
- 1 tablespoon (4 teaspoons) white wine vinegar
Quantities above are for a kilogram of ribs – I had two kilos, so I doubled the amounts above.
Generous spoonfuls of the marinade were rubbed over the pork an hour or so before baking, and the remainder was used to baste the meat as it roasted. We served them with potato wedges baked in duck fat.
Ribs and chips – Pete described the meal as homemade fast food!
Fig Jam and Lime Cordial 