I hated staying in alone when I was single. It felt like a silent admission of defeat. I’d pace and distract myself with organising and tidying. I was never comfortable alone.
And then, after marrying, I still didn’t get what some women talked about. This strange joy they spoke of at being left home alone on a Friday night to enjoy their own company. Why was this a good thing? Why was being alone whilst your beloved was out having fun so wonderful?
Well, I get it. Finally. Friday night was joyful. I finally watched some of my Sex in the City boxset I bought when pregnant with my 7 year old. I poured myself the perfect G & T and I made a massive bowl of these ribs. And I ate them all. One by one. Alone. It was a perfect Friday evening.
P.S. My kids love these ribs too. They say they ‘spice their tongue’ a bit so if you and yours are especially sensitive to heat, reduce the cayenne pepper.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
One year ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Two years ago: Florentine quiche and Flourless chocolate cake and Cadbury Creme Mini Egg chocolate flapjack and School fair rocky road
Three year ago: White chocolate & cranberry hot cross buns and Cadbury creme egg mess and Banoffee pecan mini pavs
Four years ago: Easter Apostles scone loaf and Carrot cake in a cup for Mother’s Day and Cranberry oaty biscuits
Five years ago: Mini chocolate birds nests and Puff pastry and Walnut bread
Finger licking spiced ribs
Ingredients:
- 120g tomato ketchup
- 80mls light soy sauce
- 1 tbsp Dijon mustard
- 1 tsp cayenne pepper
- 1 tsp paprika (smoked if you can get it)
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 10 – 20 ribs (this sauce works with a max of 20)
Stir all the ingredients together in a large bowl, including 150mls cold water then place the ribs in it. Stir well and leave to marinade for as long as you have. I managed half an hour, but overnight or even 48 hours would be grand.
Pressure King Pro method: To make in a pressure cooker simply place all the ribs into the pressure cooker, ensure the valve is closed and cook on the meat setting for 20 minutes. Allow the steam to release naturally and then remove the ribs from the Pressure King Pro and bake in a foil and then baking paper lined tray in a preheated oven at 200C/fan 180C/gas mark 6 for 20 minutes until any of the fat has charred nicely. Set the PKP to the stew setting and reduce the sauce with the lid off for about 5 – 7 minutes. Serve on the side along with the ribs and maybe some rice and corn.
Conventional oven method: Preheat the oven to 160C/fan 140/gas mark 3 and place all the ribs in a foil and baking paper lined tray. Pour the sauce over the top of the ribs, cover the tray with foil and bake for 1 hour 20 minutes. Remove the foil lid and any excess marinade (use a spoon to carefully transfer to a small saucepan) and turn the oven up to 200C/fan 180C/gas mark 6 and bake for a further 20 minutes. Reduce the sauce in a small saucepan over a low heat until sticky and thick. Serve alongside the ribs.
(In case anyone is wondering why I am obsessed with covering everything in a layer of foil and baking paper, well let me tell you, I am not being over zealous. Sticky marinades are a pain in the backside to remove from trays and roasting dishes. Don’t say I didn’t obsessively warn you).
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Holly Bell 