Bongo's Belly Busting BBQ Chilli Drench Ribs
You will need:
One or two racks of pork ribs from your butchers
1 jar of BBQ Chilli Drench
Water
1 x onion roughly chopped
2 garlic cloves lightly crushed
some peppercorns (if your feeling fancy)
Part 1
First fill a big pan or oven roasting tray with water and submerge the ribs ready to poach them. Throw in the onion, garlic and fancy peppercorns and bring to the boil, reduce the heat and simmer gently until the meat is soft and tender.
Part 2
Preheat your oven to 180C/455F/Gas 4.
When the ribs have finished poaching take them out of the pan and place on a baking tray.
Smother the ribs with Bongo's BBQ Chilli Drench (you can even prepare to this stage ahead of time and leave the ribs marinating in the fridge overnight) I use 3 quarters of a jar and then baste the ribs as they're cooking with the other quarter
Pop the ribs into the oven for half an hour or until they are sticky, hot and yummy. (I like to turn the heat down to 160˚ and slow roast the ribs for an hour or so, until they fall off the bone and the fat is all gone (basting as I go) - entirely up to you.
Serve with a nice bottle of wine, a salad and get ready to have a shower afterwards - its a brilliantly messy meal and you'll be licking your fingers all night long - it really does taste that good!
