I chopped the ribs into smaller bite-size bits and poured the jars of marinade over the lot. I rubbed in the marinade and thoroughly coated the meat. Then the ribs in the bowl were covered in cling film and left in the fridge to marinade for almost two days.
|ribs before marinade|
I could hardly wait to eat them when they finally came out of the oven and the marinade had thickened like a reduction. I kept it simple and ate them with some quickly prepared Uncle Ben's rice.
I realised that perhaps I had cooked a few too many ribs for one person and thought that maybe I could chew on the remaining amount cold the next day. I was wrong. They are much better eaten piping hot!