Bloody Mary Ribs
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus overnight marinating time if you've got it
Cooking time: 1 hour 20 minutes
- 2.5kgs/5.5lbs full pork ribs (you can also use American baby back ribs)
- 1/2 onion, sliced
- 2 cloves garlic, bashed and peeled
- 2 cups tomato juice
- 1/2 cup vodka
- 1/4 cup Worcestershire sauce
- A few shakes of Tabasco sauce
- 1/2 cup redcurrant jelly
- 1/2 cup sweet chilli sauce
- Salt and Pepper
Step 1 - Marinate the ribs overnight in a baking tray with the onion, garlic, tomato juice, vodka, Worcestershire sauce and Tabasco sauce. Turn over a few times if necessary. You can also do this in a zip lock bag if you have sturdy zip locks but mine kept breaking as this is quite a liquid marinade and the ribs are big. You know, human size ;)
Step 2 - Preheat the oven to 180C/350F. Line a baking tray with sides with a couple of layer of foil (this is to save up on cleaning later). Place the ribs and the marinade meat side down and bake for 40 minutes.
Step 3 - Mix the jelly and sweet chilli sauce together. Take ribs out of oven and place the ribs meaty side up. Brush with the jelly or chilli jam and bake for another 25 minutes basting two or three times during this time. Season with salt and pepper and extra Tabasco if you want it super spicy.