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Prune-marinated sticky barbecue ribs

by Rosana McPhee
BBQ Baby Back Ribs Recipe

Prune-marinated sticky barbecue ribs

PT5H

 
 

Why not try?

Summer calls for outdoor eating, so the barbecue makes its way to the garden, balcony or any outside area we can manage. It's a very fun time to be had, but entertaining can be quite demanding. This recipe is so easy and can be made in advance.

The prune marinade involves covering the meat in a seasoned, fruity, acidic liquid before cooking very slowly in the oven and leaving the meat marinating overnight ready for next day enjoyment. The final cooking process happens on the barbecue. This process adds a wonderful fruity flavour through the marinade, and the prunes give the meat an extra stickiness when barbecued.

Ingredients

Metric

Imperial

1
To make the marinade, place all of the ingredients in a pan over a medium heat and cook for 10–15 minutes until the prunes are very soft and the liquid has thickened slightly
2
Switch off the heat, allow to cool a little and place the contents of the pan in a blender. Blend on high power until mushy and incorporated. If necessary add a bit of water to loosen the mixture
3
If not using immediately, store in a clean jar with the lid on and allow to cool before placing in the fridge. It keeps for 1 week in the refrigerator
4
Prepare the ribs a day before barbecuing. Preheat the oven at 130°C/gas mark 1/2
5
Massage the ribs with the prune marinade (reserving a little for later) and place in a roasting tray. Add 200ml of water to the tray, cover with aluminium foil and cook in the oven for 4 hours
6
Remove from the oven and allow to cool. Add more prune marinade and place in the fridge ready to be barbecued next day
7
Remove the ribs from the refrigerator 1 hour before grilling. Place the ribs on a coal barbecue and cook until they are slightly blackened, glistening and sticky
8
Serve with grilled spring onions, golden and red plums and green salad
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