Method
Put the ribs in a freezer bag or non-metallic bowl with the treacle, Cajun seasoning, bashed garlic cloves and lemon zest. Leave to marinate for 30 minutes or up to 24 hours in the fridge.
Remove the ribs from the marinade, season and grill for 20 minutes on a hot barbecue, turning once until blackened and sticky. Start them in a hot spot then move to the edges to cook them through. You can also cook them in the oven at 220C, 200C fan, 425F, gas 7 for 30 minutes. Make sure you double-line your roasting tin with foil for easier washing up. You can finish them on the barbecue too.
Ingredients
- 2kg (4½lb) free-range pork ribs
- 454g tin black treacle
- 4tbsp Cajun seasoning (we like Bart Spices, from supermarkets)
- 4 garlic cloves
- zest 2 lemons
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
The rule Queen Elizabeth had for her meat at Easter lunch is one many will identify with
The late Queen's former chef has revealed details about The Royal Family's Easter lunch
By Charlie Elizabeth Culverhouse Published
-
The 'American tradition' Kate Middleton included in her wedding that Meghan Markle didn't
There's an 'American tradition' Kate Middleton had at her wedding to Prince William that the Duchess of Sussex didn't choose for hers
By Emma Shacklock Published
-
The indulgent recipe George, Charlotte and Louis make for Kate Middleton is our idea of a dream dinner
Prince George, Princess Charlotte and Prince Louis each have a role to play when they whip this dish up for Princess Catherine
By Emma Shacklock Published