Vegetarians look away now…..

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The rest of you, pay attention. This photo is not so great, it’s a little blurry, the food isn’t arranged well and there are (shock) sauce dribbles all over the plate. However, there is a good reason, this dish turned out so well that I wanted to get on with the business of eating the ribs instead of hanging around getting the right light, angle and composition for the photo.

This is a very simple gluten-free marinade.  Use with pork or beef steaks on the BBQ or chicken drumsticks in the oven. In this case I marinated pork ribs and then cooked in the oven. The following amounts were used for ribs for 4 people (with plenty left-over), so adjust amounts accordingly.

140g tomato paste

1/3 cup water

1/4 cup apple cider vinegar

3 tablespoons of brown sugar

1 teaspoon crushed chilli

1 teaspoon crushed garlic

salt and pepper to taste

I try to marinade the meat for as long as possible, 24 hours is good.  There is a high sugar content in this sauce, so take care not to have the temperature too high – I cooked these in the oven for about one and a half hours on 170 degrees. Delicious.

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