Jamie’s Barbecued Pork Ribs

Guess what’s for dinner when you have a male visitor staying with you over the holidays? Anyone? Mmhum – meat. A big hunk o’ meat! (No pun intended. Or perhaps yes. Hmm, thinking…) Okay, I wandered off there for a moment. Where were we? Ah yes, meat. W volunteered to be my sous-chef for the evening so we decided to try a recipe from Jamie Oliver’s book Jamie at Home. The recipe calls for barbecuing the meat after cooking it in the oven first, but if you’ve been in Croatia lately you’ll understand why barbecuing is out of the question–it’s freezing here! Anyhow, we figured we couldn’t go wrong with the broiler. The choice of meat is up to you, our’s was pork ribs.

3 pounds ( cca. 1 1/2 kg ) pork rib racks

For the marinade:

  • 1 tsp cumin seeds
  • 2 tbsp fennel seeds
  • 5  cloves
  • sea salt and pepper
  • fresh thyme leaves
  • fresh rosemary leaves chopped
  • zest and juice of 1 orange
  • 1 bulb of garlic, broken into cloves and peeled
  • 4 tsp sweet smoked paprika
  • 6 tbsp balsamic vinegar
  • 1/2 cup tomato ketchup
  • 8 tbsp olive oil
  • 10 bay leaves

Preheat the oven to 350°F (180°C ).

To make the marinade grind the fennel seeds, cumin seeds, and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices then add the rest of the marinade ingredients and mix together.

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Rub your chosen meat all over with the marinade really getting into all the nooks and crannies.

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Place the meat in a roasting pan and cover loosely with aluminum foil. Bake the meat in the oven until sweet and tender. This will take an hour and a half.

For the grilling part we just flipped the meat over a couple of times under the broiler until charred.

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If you’re using the barbecue, finish the meat by placing it carefully on the bars of the barbecue. Sear it well on one side then turn it over. Keep turning and brushing the meat with leftover marinade until you’ve built up a sticky, charred crust. 

When it’s done let the meat cool for a few minutes, carve and serve.

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~ by kissmyartichoke on January 5, 2009.

8 Responses to “Jamie’s Barbecued Pork Ribs”

  1. Thats good you found a way to cook them inside.I cook ribs differently and they always come out tender.If you want more recipes or if you want to hear how this is done you can visit http://www.cookingandgrillinoutdoors.com

  2. Wow, it looks amazing. I think it would be even better if were smoked nice and slow.

    Would you mind if I added the recipe to my grilling website? the url is http://grilldemon.com/forum/viewforum.php?f=3

  3. Not at all, go ahead and add it. They were very tasty, you won’t be dissapointed!

  4. Thanks. I’ll link back to you too! The pacfic northwest bbq associate has some good stuff too. http://pnwba.com

  5. You can see it now at http://grilldemon.com/forum/viewtopic.php?f=5&t=46. The pictures are wonderful! Thanks again.

  6. I like this recipie and i will try it !

  7. Have you tried this on a grill? It looks great, I will have to try it on a grill.

  8. Hi there, Jenn sent me over to say “HI” from FFF!

    The ribs and the rub look good…love a good ribs recipe…happy cooking!

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