Barbecue baby back ribs with celeriac slaw

Barbecue baby back ribs with celeriac slaw

By
From
Home Comforts
Serves
2-4
Photographer
Yuki Sigura

The crew couldn’t wait to get stuck into these… but all good things come to those who wait and this recipe is the prime example, because the ribs are cooked for a long time. Some recipes tell you to cook ribs in sauce in the oven from raw. I find, cooked that way, they end up tough. The best way is to poach them first, so the meat just falls off the bones.

Ingredients

Quantity Ingredient

For the ribs

Quantity Ingredient
2kg racks of baby back pork ribs
2 celery sticks, halved
1 onion, thickly sliced
2 red chillies, split lengthways
1 garlic bulb, halved horizontally
250ml apple juice
125ml tomato ketchup
150g dark muscovado sugar
2 tablespoons worcestershire sauce
1 teaspoon smoked hot paprika
1 teaspoon smoked sweet paprika
75ml white wine vinegar
50ml bourbon whiskey

For the slaw

Quantity Ingredient
3 egg yolks
1 tablespoon dijon mustard
2 tablespoons cider vinegar
300ml rapeseed oil
1 celeriac, peeled and julienned
2 tablespoons roughly chopped flat-leaf parsley leaves
sea salt
freshly ground black pepper

Method

  1. Place the ribs into a large, wide saucepan, add the celery, onion, chillies, garlic and apple juice, then pour in enough water just to cover. Bring to the boil, then reduce the heat and simmer very gently for 1–1½ hours until tender, skimming off any scum from time to time.
  2. Meanwhile, make the sauce. Heat a frying pan until hot, add the ketchup and muscovado sugar and cook for two or three minutes until it liquefies. Add the Worcestershire sauce, smoked paprikas and vinegar. Bring to the boil, then reduce the heat and simmer for five minutes until thickened. Add the bourbon, mix well, then set aside.
  3. To make the slaw, whisk together the egg yolks, mustard and vinegar in a bowl or small processor. Still whisking, start adding the oil in a very thin trickle to make a mayonnaise; the mixture should be thick and light once the oils are incorporated.
  4. Pour into a bowl, then stir in the celeriac and parsley and mix well. Season with salt and pepper.
  5. When the ribs are done, preheat the oven to 240°C, or as hot as it will go.
  6. Lift the ribs out of the poaching liquor and place on a tray, then brush with the sauce on all sides. Roast the oven for 10–15 minutes, until charred around the edges and sticky, turning occasionally.
  7. Pile on to a platter and serve the celeriac slaw and remaining sauce alongside.
Tags:
James Martin
Saturday Kitchen
comfort food
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