We love creating delicious winter warmers here at the Jimmy’s Farm Restaurant, but there’s nothing like cooking in the great outdoors during the great British BBQ season.
- Rack of Jimmy’s Farm Rare Breed Pork Ribs
- Freshly squeezed juice from 1 orange
- 100ml Tomato ketchup
- 3tbsp Balsamic vinegar
- Handful of fresh Thyme & Rosemary, finely chopped
- 2 cloves of garlic, crushed
- 2tbsp honey
- 1tsp Fennel seeds, crushed
- 1tsp Paprika
- Salt & pepper
Combine all the ingredients and stir really well. You can make this 24 hours in advance and smother your ribs in it. Cover it in cling film and put in the fridge.
Make sure you bring your meat up to room temperature before you start cooking it.
Cook your ribs in the oven for a while and finish them off on the BBQ. Preheat your oven to 170 C. Cover the ribs in foil, in a roasting tray for 1 hour, making sure all the marinade goes in with them.
Bring the ribs to the BBQ to finish them off. Use the marinade and cooking juices to baste your ribs whilst they’re cooking on the BBQ.