Prune-marinated sticky barbecue ribs

2
5 hours

Ingredients

Ribs

  • 600g of baby back ribs, in one rack

Marinade

  • 4 tbsp of tomato ketchup
  • 4 tbsp of soft brown sugar
  • 1 tsp garlic, minced
  • 200ml of soy sauce
  • 2 tbsp of sweet chilli sauce
  • 2 tsp paprika
  • 2 tbsp of honey
  • 200ml of sherry vinegar
  • 150g of prunes, pitted
  • 200ml of water
  • salt
  • pepper

Method

1
To make the marinade, place all of the ingredients in a pan over a medium heat and cook for 10–15 minutes until the prunes are very soft and the liquid has thickened slightly
2
Switch off the heat, allow to cool a little and place the contents of the pan in a blender. Blend on high power until mushy and incorporated. If necessary add a bit of water to loosen the mixture
3
If not using immediately, store in a clean jar with the lid on and allow to cool before placing in the fridge. It keeps for 1 week in the refrigerator
4
Prepare the ribs a day before barbecuing. Preheat the oven at 130°C/gas mark 1/2
5
Massage the ribs with the prune marinade (reserving a little for later) and place in a roasting tray. Add 200ml of water to the tray, cover with aluminium foil and cook in the oven for 4 hours
6
Remove from the oven and allow to cool. Add more prune marinade and place in the fridge ready to be barbecued next day
7
Remove the ribs from the refrigerator 1 hour before grilling. Place the ribs on a coal barbecue and cook until they are slightly blackened, glistening and sticky
8
Serve with grilled spring onions, golden and red plums and green salad