How do you tell if you have mastered the art of making ribs? Do we judge them on flavour? How easily the meat peels off the bone? Is it the colour or fragrance?
No, no and no. You judge the quality of ribs by the way they are eaten.
The goal is to render even the most sophisticated of people into carnal beings. Their faces should be unrecognisable, slathered in sauce. Hands drenched and claw-like, not a piece of cutlery in sight. The messier the better. Once your guest resembles that of a caveman eating for the first time in weeks, then you can say you are a rib master.
Fat Butcher ribs have been described as the “Rolls-Royce of Ribs”. We use lion ribs which have a higher meat to bone ratio meaning more meaty deliciousness for you to sink your teeth into.
Below is the recipe for these Superior Spare Ribs. Luckily for you we have done half the work already; our ribs come marinated and pre-cooked. You just have to bast them and whip up the dipping sauce.
- Preheat the oven to 150 degrees C
- Strip any excess marinade from the ribs and place them on a roasting tray (bone-side down)
- Coat ribs with a layer of our FB Rib sauce and place into oven
- Every 15 minutes or so, remove the ribs and add another layer of FB Rib sauce. Rotate the ribs to get an even basting
- After an hour remove the ribs from the oven
Remember that these are also great when done on the braai so don't be shy to fire up those coals.
Portuguese dipping sauce
- Rose wine or a sweet/floral white wine
- Pan fry the butter, garlic and paprika into a paste
- Add a splash of wine.
- Add the cream and stir together
- Flavour with chilli flakes