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Sticky, spicy ribs for a brilliant Bánh mì sandwich

Banh mi ribs 13

There’s been a bag of Porcus pork ribs in my freezer for the last couple of months, hiding under a furze of frost, waiting for the right recipe. Last weekend they received their calling when, leafing through the ‘Ginger Pig Meat Book‘ which I got for Christmas, out leapt an intriguingly simple recipe for spare ribs. Sounded perfect for bits of a ginger pig.

Over the years I’ve had a few goes at making slow-cooked, succulent sticky ribs – the last time was in the autumn, when I cooked them under foil at gas mark 1 overnight, before uncovering and getting a quick blast under the grill. They were good, but not gooey and crisp like proper BBQ ribs should be. Not enough time marinading beforehand, letting the flavours permeate every sinew of the meat. Miss South and I went to Bodeans in Clapham a couple of years ago, and enjoyed massive mounds of BBQ meat, and I’ve had good ribs in the States, but was never able to replicate that kind of taste at home. Until now.

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