Rib Cage Ribs and "Intestines"
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
-
2 racks of American ribs, about the same length and width ideally
-
1 bottle bbq sauce
-
3 tablespoon dry spice rub (I used a Le Spice one)
-
500g/1 pound spicy sausages (or really whatever sausage you like)
-
1 faux skull to serve
Step 1 - Marinate the ribs with the bbq sauce and dry spice rub in a zip lock bag for several hours or overnight ideally.
Step 2 - An hour before you bake them take out from the fridge and allow to come to room temperature. Preheat oven to 200C/400F and line a baking tray with parchment. Place the ribs on the tray with the excess sauce and bake for 1 hour. After 30 minutes place the sausages on another tray and bake these too-mine seemed already arranged in an intestinal pattern but if yours aren't then arrange them now as they will hold their configuration roughly. When done, carefully lift them onto a serving tray and place intestines underneath the ribs and the skull atop. Give scissors or a knife and napkins for guests.