California Prune Marinated Sticky Barbecue Ribs
This beautiful recipe is a must for the sunny Sunday barbecue!
Makes: 2Prep Time: 5 hours, plus overnight marinating time
- For the ribs:
- 600g baby back ribs, in one rack
- For the marinade:
- 4tbsp tomato ketchup
- 4 tbsp soft brown sugar
- 1 tsp garlic, minced
- 200ml soy sauce
- 2 tbsp sweet chilli sauce
- 2 tsp paprika
- 2 tbsp honey
- 200ml sherry vinegar
- 150g California Prunes
- 200ml water
- To make the marinade, place all of the ingredients in a pan over a medium heat and cook for 10–15 minutes until the California Prunes are very soft and the liquid has thickened slightly.
- Switch off the heat, allow to cool a little and place the contents of the pan in a blender. Blend on high power until mushy and incorporated. If necessary add a bit of water to loosen the mixture.
- If not using immediately, store in a clean jar with the lid on and allow to cool before placing in the fridge. It keeps for 1 week in the refrigerator.
- Prepare the ribs a day before barbecuing. Preheat the oven at 130°C.
- Massage the ribs with the California Prune marinade and place in a roasting tray. Add 200ml of water to the tray, cover with aluminium foil and place in the oven for 4 hours.
- Remove from the oven and allow to cool. Add more California Prune marinade and place in the fridge ready to be barbecued next day.
- Remove the ribs from the refrigerator 1 hour before grilling. Place the ribs on a coal barbecue and cook until they are slightly blackened, glistening and sticky.
- Serve with grilled spring onions, golden and red plums and green salad.