Cooking ribs low and slow in the oven and finishing them quickly in a pan or on the barbecue not only results in the most tender meat, but also frees up space on the grill. I tend to cook ribs first in the oven until tender, as it allows me to either finish them quickly on the barbecue, or on a griddle pan, without taking up too much space. Either marinade or cook in the oven the night before to get ahead. The amount of liquid that renders out of the ribs will differ, if the liquid dries out during the oven cooking, add 2 tbsp water to release any juices from the foil, as this will add great flavour to the glaze.
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Ottolenghi | 2024-07-01
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