Baby-back Ribs and Jamie Oliver Mash

A couple of weeks ago hubby and I went to Makro, a  European cash and carry meant for business owners because you can buy in bulk. One of the things I bought in ‘bulk’ was baby-back ribs. Yep, all 8 kilos of it! He.he. You see its’ getting warmer here now and I definitely want a stash of ribs for any impromptu backyard barbecues ;-)

However, hubby and I got a tad impatient so I decided to turbo broil a few slabs for dinner. Why not really barbecue them? For one, we’re replacing our backyard fence so barbecuing now is like being on show for the neighbors. LOL. Secondly, our barbecue grill is BIG so bbq-ing a few slabs is not er… coal efficient.

I also took this opportunity to make what I call  the ‘Jamie Oliver mash’. I saw him on Oprah some time ago making the simplest mashed potatoes ever and I decided to give it a try. Verdict on that? DELISH!

So let’s start!

Ingredients:

For the rib marinade:
3 slabs baby-back ribs
3 tbsp Lee Kum Kee spare rib sauce
1 tsp sambal or sambal ulek
1 cup 7-up (yes, the soft drink)
salt and pepper

For the Jamie Oliver mash:

500 grams potatoes
extra virgin olive oil
salt and pepper

Procedure:

1. Place the baby-back ribs on a big, flat plastic container.
2. Put the Lee Kum Kee spare rib sauce and sambal (chili paste) and rub them on the ribs. You can skip the sambal if you don’t want it spicy (hubby and I do!).

If you don’t have the Lee Kum Kee spare rib sauce, just remember this: 1/2 cup light soy sauce, 1/2 cup BROWN sugar and 1/2 cup ketchup.

3. Put salt and pepper. Close the lid and place the ribs on the coldest part of your refrigerator for about 6 hours.
4. After this time, open the container and pour the 7-up! Leave the ribs to marinate at least overnight. (What I usually do is marinate the ribs Sunday night with the intention of cooking it Tuesday evening.)
5. Set your turbo broiler to 150 C and broil for 60 minutes. If you’re using an oven, you can set it to 180C and bake the ribs for 45 mins. (By the way, reserve the marinade for some half-time basting :)



6. When the ribs are halfway through, make the Jamie Oliver mash.
7. Scrub the potatoes thoroughly, cut in half or quarters and boil them in a pot of boiling water for roughly 15 minutes. That’s it. NO PEELING. (This is great because I’m NOT a fan of peeling potatoes. he.he.)
8. Once the potatoes are done, put them them in a big bowl, season with salt and pepper and about 5 tablespoons of extra virgin olive oil. Put more (or less) depending on how ‘creamy’ you want your mash to be.

This combo is another keeper!

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