Glynn Purnell's sweet and spicy sticky ribs
Got friends coming over for Halloween this weekend? Well, Michelin-starred chef and dad of three Glynn Purnell has the perfect party meal to suit all ages, sweet spicy sticky ribs. He’ll also be making some disgustingly delicious peanut butter broomsticks, perfect to keep those trick-or-treaters at bay!
Sweet and spicy sticky ribs
Ingredients
2 tbsp vegetable oil1 onion, thinly sliced2 cloves garlic, thinly sliced4 cloves½ stick of cinnamon1 tsp onion seeds1 tsp powdered ginger1 rack of ribs – split into individual ribs2 ltr water – enough to fill pan150g caster sugar50ml white wine vinegar50ml dark soy sauce1 tbsp bbq or tomato ketchupCornflour, to dustVegetable oil, to fry1 medium heat chilli, rough choppedSmall bunch fresh coriander, chopped
Method
Heat the oil in a large saucepan and then add the onion and garlic to soften – not too much colour
Add the cloves, cinnamon, onion seeds and powdered ginger to the saucepan and then add the ribs. Cover all the ingredients with water and then simmer for 30-40 minutes or until the meat is tender.
Drain the ribs well (liquid can be retained to make a sauce for another dish), then dust with cornflour
Heat the oil in a large sauté or frying pan and then fry the ribs until crisp
To make the sauce, mix together the caster sugar, vinegar and soy then bring to the boil in a pan. Reduce the heat and simmer until the sugar has dissolved. Add a tablespoon of the bbq or tomato sauce and stir through.
Place the ribs in deep dish and pour over the sauce to coat. Allow the ribs to cool for five to ten minutes before serving because the sauce will be very hot. if serving to young children, please check the temperature before serving. Sprinkle over chopped chilli and coriander. Can be served with egg noodles or jasmine rice.
Peanut butter broomsticks
Makes: 25
Ingredients
100g dark chocolate, melted plus extra to dip sticks150g Tinned caramel200g Crunchy Peanut Butter400g White chocolate, meltedDesiccated coconut, to rollLiquorice root sticks
Method: 1. Line a flat plastic tray with silicone or greaseproof paper and place it in the freezer
Break the dark chocolate into pieces and put into a glass bowl set over a saucepan of boiling water over a medium heat, ensuring that the chocolate is completely melted. Allow to cool.
Mix the caramel with the peanut butter using an electric mixer with a paddle attachment at a medium speed until fully mixed. Then mix in the cooled melted dark chocolate
Line a casserole dish with cling film, spoon the mixture into the dish and cover with cling film. Refrigerate for two hours until set.
Turn the set mixture out onto a chopping board and cut into 10-12g pieces. Roll into balls between your palms and dip the end of the liquorice stick into the melted chocolate and push into the centre of the truffle balls. Place on a tray, then refrigerate for 30 minutes.
Break the white chocolate into pieces and put into a glass bowl set over a saucepan of boiling water over a medium heat, ensuring that the chocolate is completely melted. Allow to cool.
Remove the lined plastic tray from the fridge, and push a liquorice stick into the centre