Don’t take it seriously. I’m only ribbing you.

They say that God removed a spare rib of Adam’s to make Eve. I find this very difficult to believe. Not because I want to start a fight with the Creationists. That argument is for another time and a different place. Perhaps at Easter on the Galapagos Islands?

I can think of far better things to do with spare ribs. I am not starting to show cannibal tendencies either. For this fine rib recipe, I use pork ribs. I also use this fantastic smoked paprika emblazoned with the Lord’s picture. Perhaps my sub-conscious treats it as a kind of insurance?

The main ingredients. honey, soy, black pepper and smoked paprika.

There are only four ingredients apart from the ribs in my very tasty and easy to cook Spanish Paprika, Honey, Soy and Pepper Ribs. Each time I make them, I vary the quantities depending on how I feel. The picture is as good a guide as you are going to get.

Nothing spare about these beauties. These are pork ribs.

The first thing to do is to boil a big pot of water and add the ribs. Boil them for 20 minutes or so. They look pretty awful when they come out.

Not looking their best. The ribs after the initial boiling in water.

Dry them and add to the marinade. Toss them in the mixture. Cover and leave for a few hours, turning them and basting them every hour or so.Fire up the barbecue and cook the ribs. They don’t need a lot of cooking. Remember the boiling earlier.

I wonder how things would have worked out if God barbecued the spare rib?

While they are looking after themselves, put the marinade in a small pot and bring it to the boil. Reduce it and reserve to pour over the cooked ribs. Be sure to boil it. Otherwise, you may feel unwell. Very unwell.

The reduced sauce poured over the ribs. A wonderful creation. Time to serve them.

Adam would have been proud. Eve, well under my plan Eve would not have got a look in, would she?

5 minutes later. None spare, as it were. Sorry Eve.

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Latest comments
  • mmm…….. I remember these. excellent.

  • Love the “finished” plate 🙂

    • Proof, if proof were needed. I could have got you to take it on faith.

  • The pictures certainly look ‘divine’ … they make me drool 🙂

  • Looks good! Think I’ll try replacing the boiling with cooking sous-vide 🙂

    • Why does that not surprise me? They should be more succulent that way.

      • What a great word, succulent. Sounds much better than the “juicy” that I tend to use.

  • The spare ribs look and sound terrific but it is your sense of humor which I like even more.

    • Thanks Karen. Kind words indeed.
      Best,
      Conor

  • Truly tasty & I think the term might be lip smackingly good! Something about those spicy, smoky flavours and tasty, tasty pork!

  • Funny! And delicious. Eve on the other hand…unimaginable! LOL.

    • Poor Eve. She has a bad rep. She has had it for a long time too.

  • Those were good meaty ribs and I like the simplicity of the sauce…

    • The sauce is as easy as it gets and is lovely.

  • Looks good Conor! Easy too! I got excited when I saw the title as today I am doing ribs in the crock pot. This time I am using the beef ribs…and serving it up with potatoes I pulled from the garden just yesterday!

    • I love the idea of the home grown potatoes. They taste sooooo much better. I am jealous. 🙂

      • We are actually going to have the potatoes with a corned beef tonight and share the ribs with a neighbor tomorrow….Beer really does the trick on a corned beef, and the house smells incredible!

  • Excellent one Conor. Have a belly with ribs slow roasting in the oven at the moment, but also have some tenderloin and was thinking about what to do … smoked paprika has got me thinking …

    • The smoked paprika is high on my top ten ingredients at present. There could be a post in that…

  • Great ribs! I’ve got a few of those tins myself – the deigns are fantastic.

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