Thursday, December 22, 2011

Marcs spareribs


My two eldest have had there christmasdiner at school today and they had to bring something with them. A starter, head of dessert.
My middle son choose a minipizza. We have taken a cookie pincher and made minichristmastrees and stars. My eldest son wanted spareribs, but homemade. That's allright with me, but he has got to help in that case. So I want to introduce my guest cook today. The props and ideas how to take the photos were all his. And offcourse the cooking, as you can see on the photos. Well done.
And my whole kitchen smells delicious.

He also wants to write something so here are Marcs comments:
I think it was fun to make.
the childeren in my class thought is was delicious.
I tried it my self and loved it.
It was great.
It's nice to have a top cook as mother
O yeah you have to try here recipes they are great.

(Isn't he great, for such a comment :-)

We've used homemade bbq sauce and made a marinade out of it. This is the recipe we used:

BBQ sauce
  • 1 small onion, chopped;
  • 3 garlic cloves, squeezed;
  • 1 red chilli, without seeds, chopped;
  • 1 teaspoon of fennelseeds;
  • 55 gram brown sugar;
  • 50 mL sojasauce;
  • 300 mL tomato ketchup.
Marc’s spareribs:
  • ribs, sliced in 2 or 3 ribs;
  • 2 tablespoons brown sugar;
  • bbq sauce (above);
  • 1 tablespoon sojasauce;
  • 1 tablespoon onionpowder;
  • 4 cloves garlic, chopped;
  • 50 mL sunflower oil;
  • 1 teaspoon salt;
  • 1 teaspoon white pepper.
Bbq sauce
Heat the oil in a small pan and whisk the onion and the garlic in one tablespoon of oliveoil, during 1 minute.
Add the fennelseed, sugar, chili, sojasauce and tomatoketchup and heat for 5 minutes.
Marc’s spareribs
Heat the oven at 130 degrees Celsius.
Add to the small pan with bbq sauce the sugar, sojasauce, onionpowder, garlic and oil and add salt and pepper at taste. Let it cook for about 5 minutes.
Take for each part rib 2 small leaves of aluminium foil, large enough to fold it after the sparerib is in it. Lay de 2 leaves on eachother (with only 1 leave the rib might tear it). Brush the rib with the marinade, lay it on the aluminiumfoil and add an extra tablespoon on the rib. Fold the foil, so no air can escape and put all the ribs on a large plate. Bake for about 2 hours at 130 degrees Celsius. Unwrap the ribs and lay back on the plate. Bake for another 15 minutes at 225 degrees Celsius (or put them onther the grill). 


Cher said...

Love it :-)
Great job, sous chef (of course, when you have a top chef mother, the results have to be spectacular)
Have a great weekend!

yummychunklet said...

So drool-worthy!

Elaine said...

Aw, what a great post! :) Marc's ribs look fabulous! It looks and sounds like he is taking after his mom in the kitchen. Thank you for sharing the recipe - we love ribs here and I am bookmarking this to try it later. Those mini-pizzas shaped from cookie cutters are such a cute idea.