Oven Roasted Skeleton Ribs
4 people
110 minutes
15 minutes
Ingredients
- 300 ml Chicken Stock Cube
- 300 ml Cider or apple juice
- 5 - Fennel Seeds lightly crushed
- 4 cloves Garlic sliced
- 250 ml Guinness
- 2 tbsp Honey
- 1 - Onion sliced
- 1.5 kg Rack of SuperValu Bacon Ribs
- 4 sprigs SuperValu Fresh Thyme
- 600 ml SuperValu Tomato Passata
- 1 drop Tomato Ketchup to drizzle
Method
- Pour the cider and fennel seeds into a large jug with the chicken stock. Season lightly with salt and set aside.
- Place the onion in a roasting tin with the garlic and thyme. Put the rack of ribs on top of the vegetables in the roasting tray and add the cider and chicken stock.
- Pour over the passata and cover with foil, then braise for 1 1/2 - 2 hours until the ribs are tender.
- When the bacon ribs are cooked, glaze with the honey, return to the oven for a few minutes until caramelized.
- Serve on a plate decorated with ketchup for blood effect!
