Really good quality pork is one of the foods that can really make a passionate chef all misty eyed. Pork is a meat which is still great value and when the cuts which are often regarded as the cheap parts are used, a meal of outstanding value and taste can be had. For me the two best cuts of pork are the belly and ribs. Indeed these cuts require a little more work and attention than the more often used loin and legs but the little bit of effort is undoubtedly worth the work.
Pork ribs are a cut of meat which can be great fun to experiment with. Various aromatics, seasoning, and spices can be incorporated into marinades. Even bacon ribs, when lightly cured, make a fantastic addition to a barbecue. The making of a barbecue sauce is vital for the success of a great rib cook-up. I hate to say it, but the secret to a really good barbecue sauce is sugar, and lots of it. You see as you cook the ribs on a grill you must continuously baste the meat with a high sugar content sauce; this sauce will then caramelise with the natural juice of the pork forming a tasty, sticky, layer of sauce on the pork which is both sweet and savoury. The sugar content of the sauce is balanced with vinegar; once this balance is achieved all sorts of flavourings can be used in a sauce.
BBQ sauce
This sauce can be made well in advance and will store in an airtight glass jar for up to a month.
500 gram granulated sugar
500 ml white wine vinegar
1 large onion (chopped )
2 red chilli peppers
5 gram coriander seed
3 gram black pepper corn
300 gram tomato paste / puree
50 ml dark soy sauce
25 gram smoked paprika
Place the vinegar and sugar into a thick based pot and allow boil, add the chilli, coriander black pepper and onion and reduce by 25 per cent.
Add the soy sauce and tomato paste then season with salt. Blend completely and pour hot into sterilised jars to be used as desired.
To make BBQ pork ribs:
Rub the ribs with chopped garlic, chopped rosemary, and olive oil as well as a little lemon juice and allow marinade for around 3 hours.
Place the ribs onto a barbecue and allow cook gently while turning often, when 90 per cent cooked start basting on the BBQ sauce while turning the ribs continuously. Allow the sauce to caramelise then add a little more building up a tasty glaze of sauce.
