Unless you have two hours to slow cook your ribs in the oven before you start barbequing, pressure-cooking is the only way to go. It makes the ribs fall off the bone tender and when basted with the sweet chilli and honey marinate of this recipe - they become simply outstanding. Serve with a simple green salad and you’re away
Ingredients
Meat
Baby back pork ribs – 3 pounds (1.3 kilograms)
Bay leaves – 3 dried
For the marinade
Tomato ketchup – 2 cups
Garlic -3 cloves (finely sliced)
Honey – ½ cup
Vinegar – 2 tablespoons
Thai sweet chili sauce – ½ cup
Tabasco sauce – 4 tablespoons
Worcester sauce – 2 tablespoons
Salt and pepper to taste
Instructions
Mix together all the ingredients for the marinade and mix in the blender until a smooth paste. Place in the refrigerator
Prepare the barbeque (using briquettes if possible) and light
Place the ribs in a pressure cooker and add water just to cover. Add bay leaves
Allow meat to pressure cook for 20 minutes. Remove from pot and allow to cool for 10 minutes. Remove bay leaves.
At this time the fire should be ready. The briquettes should be white on top with a light coating of ash.
Place the ribs on the grill and brush marinate over the full length. Turn over and coat the other side. Continue turning and basting the ribs until they have turned a golden brown colour and all the marinade has been used.