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BBQ glazed fish ribs
Serves 4 Starters and mains
Ingredients
- 4 haze ribs, around 100g each
- 2tbsp extra virgin olive oil
For the BBQ sauce
- 500g tomatoes, blistered over charcoal
- 100ml malt vinegar
- 150g dark muscovado (soft brown) sugar
- 1⁄2tsp ground star anise
- 1⁄2tsp ground fennel seeds
- 1⁄2tsp ground coriander seeds
- 1⁄2tsp ground black peppercorns
- 1⁄2tsp ground smoked paprika
- 21⁄2tsp Worcestershire sauce
- 1tbsp Vegemite or Marmite
Method
For the sauce, blitz all the ingredients together in a blender or food processor to a purée, then pour into a large saucepan and cook over a medium heat for 40 minutes until thick and fragrant. Return to the blender and blend until very smooth. Leave to cool.
Once cool, cover the hake ribs with the sauce and chill overnight. The next day, for the charcoal grill, make sure the grill is hot and the charcoal has cooked down to hot embers that have levelled out so that the heat is even.
Remove the ribs from the marinade, scraping away any excess, then brush them with olive oil and season with sea salt.
Making sure the heat of the grill is even and you know where the hot spots are, arrange the ribs on the grill rack and cook over a high heat until they are well caramelised top and bottom.
Serve immediately, making sure finger bowls and warm hand towels are within easy reach.
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