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People who love meat usually love ribs. Using our fingers for eating and gnawing meat off the bone has been described as a rare textural pleasure and one of few that can still be experienced in western cuisine. Many people believe that meat cooked on the bone has the best flavour.
The Non Stick Rib Rack comes complete with three foil pans so that you can start cooking your ribs right away. The rack is non stick, easy to clean, and fits neatly inside the foil pans so that all the fats that run off the meat are caught safely. Four racks of ribs are easily cooked together and the rack is suitable for use on the grill or in the oven; either way, it is important that the ribs are cooked slowly enough to ensure that the meat becomes beautifully tender and melts in your mouth.
Ribs are really simple to cook - just coat the surfaces of the meat with your favourite dry barbecue rub or even just season them with salt and pepper. Cook on the grill or in the oven and brush them with sticky barbecue sauce to glaze around ten minutes before the end of cooking. Return them to the heat for ten minutes or until they are sticky and shiny.
You can make an easy barbecue sauce while the ribs are cooking by heating a couple of tablespoons of olive oil in a pan, adding two chopped onions and four crushed cloves of garlic, and cooking for a few minutes. Add two finely chopped red chillies, two teaspoons of fennel seeds and 115 grams of soft dark sugar. Cook, stirring all the time, until the sugar has melted and then add 600ml of tomato ketchup and 100ml of soy sauce. Season with black pepper and a little salt and bring to the boil. Let the sauce simmer for five minutes and then remove from the heat. Use some of the barbecue sauce for brushing on the ribs and serve the rest separately.
Using the rib rack enables you to save space on the barbecue or in the oven, meaning that you can cook more at one time and clean up easily afterwards.
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