Four Portions For Two
Thursday, 21 July 2011
BBQ Ribs. Being overly optimistic here!
For the marinade
6 tbsp Red current jelly. Or any other fruit jelly, I might even try in with Rosemary jelly.
2 tbsp runny honey
2 garlic cloves, crushed to a paste
1 tbsp finely grated fresh ginger
½ -1 medium-hot red chilli, finely chopped, or ½ tsp dried chilli flakes
2 tbsp soy sauce
Mix all the above together and smear like a Guardian journalist. Then leave to marinade. I tend to keep a little bit of sauce back to glaze over 5 mins before I serve.
This recipe will cover about 1kg of ribs.
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