Skytte's Kitchen: Ribs'n'Slaw

Summer time. Time to get out the grilling utensils. But some of us happens to live in the city and starting an indoor barbecue might not go down well with the people living upstairs, not to mention the fire authorities. Anyway, what about making some delicious, finger licking ribs indoor. You need a bit of preparation and to leave the ribs in in the oven for some time, but the result will be worth the wait. I'm showing how to make them by only using of the oven, but you can easily transfer the last part of the process to your grill outdoor. To go along, I've made some simple coleslaw.

Ingerdients:

Spareribs (as many as you can eat)

Special dry rub spices (see previous upload)

Beer or apple cider.

Homemade Barbecue Sauce:

200ml tomato sauce

2-3 cloves garlic

150ml Brown Sugar or 1dl honey

50ml Balsamic Vinegar

1 tsp salt

Fresh ground black pepper

1 tsp Oregano

1 tsp paprika

150ml Water

(The following is optional)

1/2 tsp onion powder

1/2 tsp mustard powder

dash of cayenne

dry Basil

Coleslaw

1 cabbage

3-4 carrots

Mayonaise

Mustard

Sugar

Redwine Vinegar

The day before: Sprinkle some dry rub all over the spareribs and pad it down. Don't actually rub it in. Leave in fridge for the next day. Prepare the barbecue sauce.

Start by putting some crushed garlic (peel them and bang them with the base of a clean pot) into some oliveoil on a cold thickbased pan. Turn on the heat and wait for the garlic to start hissing slightly.

Then pour in your tomato sauce.

The brown sugar

And the balsamic vinegar. Give it a stir.

Add your different spices. Cook it for 5 minutes then add the water and cook it at low temperature till the water is evaporated and the sauce thickened. Keep for the next day.

For the coleslaw, start by boiling some water. Then remove the outer lose leafs on your cabbage if it has any. Cut it in half and the quarters. Cut off the thick stem as shown in the picture above.

Shred the carrots and the cabbage (alternatively, slice it finely with a good knife. Shredding might be too fine, I found out).

Put them into a clean cloth and into a bowl. Pour boiling water over them and leave it for a minute. Then rinse with cold running water and strain it by twisting the cloth into a ball.

For the sauce, mix the mayo, sugar, mustard and vinegar in the proportions you like. Normally it's plenty of mayo, and less of vinegar and sugar. Try it with a finger. Leave it 5 minutes for the sugar to dissolve before add ing cabbage.

Mix in cabbage, taste for salt.

Store in fridge until served.

The ribs... Wrap the dry rubbed ribs in 2-3 layers of tinfoil, boneside down. Be careful not to pierce the tinfoil or the juices will run out. At the same time you want to be able to open it up later for the barbecue sauce basting. Pour in about a decilitre or two of beer or cider. You don't want it to be swimming just to have a bit of liquid for a light braising. Put them in a warm oven (160º) for about and hour. After an hour, open up the package and pour some barbecue sauce over and extend it well with a silicon brush (the old hairy ones will leave hair in the sticky sauce and won't be popular with your dinner guests). Leave the package open with the ribs exposed.

You might want to turn the temperature up a bit, to say, 180º. Every 15 minutes give it another coating of barbecue sauce. This way you slowly build a lovely thick glace which doesn't only taste delicious but lso helps keep in the moisture. You don't need to baste on the side underneith which is mainly bone. Furthermore, turning the ribs will burn the top part against the bottom and destroy the coating. Keep basting every 15 minutes for 2 hours. You can transfer them to the barbecue for the last 30 minutes if you want the original smoky flavour.