We had two Chelsea Winter spare rib recipes ( links above) to chose from and because I couldn’t decide which one to make , decided to really go to town and try both. The “sticky pork spare ribs” are towards the bottom right of the picture; recipe from her website and the “smoky spare ribs “are pictured top left; a recipe she developed for Chelsea Sugar. They were both great but we were split 50:50 which tasted the best. The sticky ribs were very soft falling off the bone, the smoky ribs had a bit more bite to them but still tender to eat.
The sticky pork spare ribs are cooked slowly for 2 hours at 160c while wrapped in foil then baked at high temperature 220c for 15 minutes to finish browning. The younger girls; miss 9 and her friend and dad preferred these sticky soft ribs.
The smoky pork ribs were marinated the day before and cooked in 200c for 30- 40 minutes. Miss 14 and her friend and I preferred the smoky ribs.
My preference was for the smoky ribs because there is less time needed in the kitchen on the day you want to cook and preparing in advance is not difficult. Both recipes make copious amounts of sauce. I only used half of the smoky sauce and froze the other half rather than make a dipping sauce. And I also halved the sauce for the sticky ribs and made a dipping sauce from the cooked liquid remaining in the tray from braising.
Here is the converted recipe for Thermomix
Smoky spare ribs
- 30 g olive oil
- 1 small onion
- 4 cloves garlic
- 1 tsp sweet smoked paprika
- 2 tsps cumin powder
- 2 cups (500g) beef or chicken stock
- ½ cup (125ml) tomato sauce
- 2 tbsps apple cider vinegar
- ½ cup (125ml) Chelsea Treacle ( used maple syrup as we didn’t have treacle )
- 2 tbsps Chelsea Caster Sugar
- 12 (1.8kg) pork spare ribs
- Add garlic to tm bowl, chop speed 7, 3sec.
- Add onion to tm bowl, chop speed 7 for a few seconds
- Add 30 g olive oil to tm bowl
- Sauté garlic onion and oil 3 minutes , varoma temp, speed 2
- Add all other ingredients and simmer with MC off 15-25 mins , 100 c , speed 2. (Kept adding more time cooking until the sauce thickened , we used maple syrup instead of treacle so it may have been runnier )
- Pour half sauce over ribs and marinate overnight in fridge or for 4-5 hours.
- Roast ribs in oven over a wire rack for 30- 40 minutes at 200- 220c, basting with marinade and turning occasionally, or until golden and cooked through. –
- Return the remaining sauce to small saucepan and simmer over low heat until it thickens and becomes syrupy. Allow for sauce to cool and pour into dipping bowl. ( Nb we didn’t use the other half as dipping sauce just froze for use as marinade another day and I upped the temperature to 220c for the last 10 minutes cooking the ribs to increase the browning )
For the sticky rib recipe, I halved the marinade ingredients and used the Thermomix to make the marinade then followed Chelsea’s instructions for baking 2 hours and browning the ribs in the oven.