Deliciously Simple Barbecue Ribs- Everything in Moderation

I have many fond memories from when I was a child; many of the memories are around food. Saturday’s were baking days in our house: beautifully risen chiffon cake, chocolate éclairs filled with fresh cream, my mom’s famous milk tart. Sundays were huge family roasts and barbecues, but not before breakfasts of granny’s homemade roasted pork buns (char siu bau) and pork dumplings (siu mai), and in later years, freshly baked rolls smothered in butter and strawberry jam, and sticky raisin buns.

The rest of the week was healthy, but delicious nonetheless: My father’s oatmeal porridge boiled to creamy perfection with a drizzle of honey and a sprinkling of wheat germ, simple tasty stir fries with lean beef or chicken; even a phase of home-made fruit/vegetable juices before it became fashionable (admittedly, not my favourite). My parents were never dogmatic or forceful about healthy eating while we were growing up, and there were never any banned foods, though I do remember wondering why some of my friends at school could have white bread (crusts off) with chocolate spread, while I had a wholegrain sandwich with fillings like baked beans and tuna mayonnaise (too smelly for a self-conscious preteen).

Now that I am older I’m most grateful to my parents for teaching me this principle: 'Everything in Moderation', because when you apply this principle to your diet you’re able to enjoy all sorts of foods while keeping your daily healthy eating habits as your baseline. Sadly, I've encountered so many people in my practice over the years that have a warped sense of 'good' and 'bad' foods, and who struggle with their weight and the guilt of failed diets.

So it is with this in mind that I include this easy barbecue ribs recipe for the sheer enjoyment of food, and as a tribute to my parents for teaching me such an invaluable life lesson.

Some rib facts
Ribs are usually the cheaper cuts of meat, but require longer cooking periods (low and slow) due to, besides bone, more connective tissue and cartilage. The down side is the high fat content in ribs, but balance this by serving a light salad with new potatoes instead of fries. Also, shop for rib cuts that have plenty of meat, fewer bones and a small amount of fat, though some fat is necessary to keep the meat moist during cooking.

To make you feel better about having your oven on for so long, try sneaking something else into it. I roasted a butternut at the same time on a separate roasting tray. Cut it into strips, scoop out the seeds and drizzle with olive oil. Leave the skin on- it not only saves time, but it becomes deliciously chewy, and the flesh is tender and sweet.

I’ve significantly pared down this recipe from the original, only because I didn’t have any of the other ingredients, but the family seemed to enjoy it, fussy toddler included.

Deliciously Simple Barbecue Ribs (serves 4-6)

Recipe frugally adapted from Tyler Florence

Ingredients

2 slabs baby back ribs (about 1.4 kg or 3 pounds)
Salt and freshly ground pepper
Canola Oil
2 bacon slices
1 heaped teaspoon of dried mixed herbs
½ onion
3 garlic cloves, crushed
2 cups ketchup
2 tablespoons brown sugar
¼ cup molasses
2 tablespoons red or white wine vinegar
1 heaped teaspoon chilli paste

Directions

Preheat the oven to 120 degrees celsius (250 degrees F). Put the ribs on a baking sheet, season with salt and pepper and drizzle with oil. Put them in the oven, and let the ribs bake for 1 ½ hours.

For the sauce, fry the bacon with a little oil in a saucepan over medium heat for 3 to 4 minutes. Add the garlic and onion and cook slowly, without colouring, for 5 minutes. Add the rest of the sauce ingredients, then turn the heat down to low. Cook slowly for approximately 10 minutes. Keep some sauce aside in a bowl for basting, reserve the rest for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven.

When you are ready to eat, preheat your broiler for 5 minutes and broil the ribs, basting with the sauce, for about 5 minutes on each side until they are crisp and charred.