Rosemary’s Sooper Dooper Ribs

We always thought Sue did good ribs until we were invited to a BBQ at Rosemary and Franks Portuguese home. Sue’s are good but Rosemary’s are to die for.

We probably wouldn’t cook ribs in UK unless we knew we could get the thick meaty ones available everywhere in Spain and Portugal (so don’t bother looking in Tesco’s). We generally buy a whole rack of ribs and then decide how many to cook as a portion, probably around 1/2 kilo per person as a main and 1/4 kilo as a starter.

Cut the ribs into easy handle sections and boil together with a carrot, onion and stick of celery all roughly chopped and a bay leaf for around twenty minutes.

While the ribs are cooking mix together 6 tbs tomato ketchup, 1 tbs Worcestershire sauce, 2 tbs Vinegar and 1/2 crushed clove garlic for the marinade.

When cooked remove ribs and set aside to cool. When cool cover each with a generous coating of marinade and leave for at least an hour after which cook in an oven 190ºC/375ºF turning frequently for around an hour or two until tender. We also cook them on the BBQ when turning is even more important.

Last updated Sunday 21st June 2015                                                                                © S W Ghost 2015