I quite like spare ribs but after eating some from the local chinese last night, decided I much prefer making my own.
The ones from the chinese were nice and meaty, but two major things wrong with them, firsty they were re-heated which means that they certainly don’t taste as good as they could, secondly the sauce was too sweet and lacked flavour.
The ones I have made are freshly cooked and that makes a (huge) difference. I also make my own sauce and that generally can be a lot tastier (and lots less salty) than other sauces you can buy.
My sauce is made from honey, balsamic vinegar, sunflower oil, tomato puree (though ketchup works just as well) and I add spices, usually Cajun to add heat and flavour.
I cook them with some chopped red onion in a hot oven for about twenty minutes.
I do need to find a better source for my ribs as I much prefer meaty ribs.
Last night cooked some text-mex style food, I say tex-mex style as it was more of a homage to Cajun and Mexican cooking than authentic cooking.
We had Jambalaya, which I have a technique for, which I picked up from a programme on Cajun cooking some while back.
In a large frying pan, I fry off some smoked bacon (I use pancetta as I have it in the house) with some onions and red pepper.
When the onions are softened I add some Cajun spices. I am currently using and enjoying Fiddes Payne Cajun Seasoning, there are other seasonings available.
I cook off the spices before adding some spicy sausage, I used a Polish Kabanos, partly as that was available and yes I know it is not very deep south, and after that has cooked off slightly, I go ahead and deglaze the pan with some vinegar (usually balsamic vinegar).
I then add a tin of chopped tomatoes and some tomate puree and leave to simmer for about twenty minutes.
Whilst that is cooking I cook some rice, I use basmati, partly as it only takes ten minutes to cook and mainly as that is what I have in the cupboard.
When the rice is cooked, I stir the tomato mixture and the rice together and serve.
You could make it spicier by adding fresh chillis, I don’t.