One of the more positive things to come out of lockdown is having time to look through things that I’ve been meaning to for literally decades, one of which is my collection of old cooking notes from when I worked on a yacht in the BVI. This recipe belongs to my beloved friend Sarah, sadly no longer with us. We cooked these ribs for our guests to eat on deck at happy hour while they watched the sunset with a rum and coke. Lucky Bastards. Cooking them brought back some lovely memories ❤️❤️❤️❤️❤️
For 2:
750g pork ribs
1 onion, very finely diced
50g soft brown sugar
200g ketchup
1tsp mustard powder (or mustard)
75ml cider vinegar
1tbsp chilli sauce
50ml Worcestershire sauce
Cover the ribs with lots of cold water, bring to the boil skimming off the surface scum, add a teaspoon of salt, lower the heat until the water is barely simmering and cook the ribs very gently for 1.5 hours, then drain.
If you cooked a rack, cut them up when they’re cool enough to handle.
Make the sauce by combining all the remaining ingredients with some salt and pepper in a saucepan, bringing to the boil and simmering for 5 minutes, taste to see if you want more sweetness/acidity.
Heat the oven to 180, coat the ribs with the sauce, spread onto a roasting tray with any remaining sauce and roast for about 15 minutes.
You can boil the ribs and make the sauce in advance, just give them a little longer in the oven to warm through.
Cheers my darling girl 🥂🌈
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