Smoked chilli naga ribs

Posted: December 6, 2011 in Uncategorized

I was discussing recipes with a few folks on Twitter, looking for a good spicy and smokey way of preparing ribs.

Most of the commercial smoked/barbeque sauces and marinades taste a bit artificial to me, and as I don’t have a smoker and it was a bit cold for a BBQ (about 2C at 8pm) I decided, as usual, to make something up. Just for once, I also wrote it down, although don’t expect measurements – you know what feels right…

Smoked_chilli_nag_ribs

1 small fresh naga

dried smoked chipotle
dried chilli anchos
smoked paprika
allspice
garlic
rosemary honey
Belberry’s mango vinegar
Morrisons chocolate and vanilla stout – half a cup or so
Heinz Tomato Ketchup – a good splurge
salt/pepper/lemon pepper

Whizz all this up with a hand blender or food processor, then pour over your pork ribs making sure they are well coated all over. Marinate if you have time, but it’s not necessary.

Heat oven to 150C initially, cover ribs and cook for 90 minutes, basting and turning occasionally.

Turn up heat to 200C, scatter over:

half onion – diced
red pepper – diced

and return to oven uncovered for 20-30 mins to brown and caramelise. Make sure the sauce doesn’t dry out or burn – you may need to add some more liquid (beer or water).

When it’s done – and the smell and the look are the clues here – slap your ribs on a warmed plate, spoon over some sauce and sprinkle with chopped spring onion and oregano (or whatever fresh herbs you have, basil, thyme, even good old parsley).

I had mine just with a good helping of salad, but if you’re particularly hungry I’d say pitta bread or couscous would work well as an accompaniment – with your own choices of dressings, sauces and condiments.

Enjoy 🙂

(The naga was home grown, but you could substitute a scotch bonnet, as they have a similar balance of heat and sweetness. The smoked paprika and dried chillies were from http://www.mmm-food.co.uk/ )

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