Helen Browning’s Slow Cooked Baby Back Salt & Pepper Ribs are already cooked and carefully seasoned for a delicious, easy, ready-to-heat treat. For a tasty and moreish BBQ twist try adding this simple sauce while heating. Serves 4.
- 2 or 3 racks of Helen Browning’s Slow Cooked Baby Back Salt & Pepper Ribs
- 1 small onion, chopped
- 3 cloves garlic, crushed
- olive oil
- 1 red chilli, finely chopped
- 55g dark brown sugar
- 1 tsp fennel seeds, crushed
- 50ml dark soy sauce
- 300ml tomato ketchup
- salt and pepper
To make the BBQ sauce, fry the onion and garlic slowly in olive oil with the chilli, fennel seeds and sugar, until golden and soft.
Add the soy sauce and ketchup and season with pepper. Bring to the boil and simmer for a few minutes to combine the flavours. Check seasoning and set aside to cool a little. Store in fridge overnight if making in advance.
When you are ready to cook the ribs, heat oven to 180ºC. Remove ribs from the packaging carefully and lay in a single layer in a large roasting tin. Pour half the BBQ sauce over them, and spread over evenly using the back of a spoon or a basting brush.
Cook for 15 mins, remove tray from oven and turn the ribs over gently. Pour remaining BBQ sauce over the meat, spreading out as before. Bake for another 15 mins until hot, sticky and meltingly tender.