Rachel Khoo: marinated oven ribs

First I identified the things that I could do out of my studio window: hang out the washing, and grow a decent collection of herbs, radishes and beetroot. In the cooler months, the space doubles as a fridge, allowing me to dangle those extra bits and bobs that fail to fit into my dinky kitchen. But however hard I’ve tried, barbecuing will never be an option. So, city dwellers (and those who are loath to stand out in the rain), try my Little Paris Kitchen-friendly barbecue-style ribs; almost as good as the real thing.

Rainy Day Ribs

Serves one hungry person, or two with other BBQ bits

2 beef short ribs (roughly 600g)

For the marinade

100ml soy sauce
60g ketchup
50ml mirin
50g molasses
50g golden syrup
30ml balsamic vinegar
½ tbsp five spice
3 sprigs thyme
1 tbsp mustard seeds

To serve

Smoked sea salt for sprinkling
1 lime
Coriander

Method

1. To make the marinade, place all the liquid ingredients in a small saucepan. Stir over a gentle heat to dissolve the molasses. Add the five spice, thyme and mustard seeds. Pour over the ribs and leave to marinate for 12 hours.

2. Preheat the oven to 120C/Gas Mark ½. Place the ribs on a tray lined with foil, bone side down. Hang on to the marinade as it will be used for glazing. Cover the ribs with another piece of foil to make a parcel and cook for 2½ hours, turning them every half an hour.

3. Remove from the oven and crank it up to 210C/Gas Mark 7. Take off the foil cover and use a pastry brush to coat the ribs with the glaze.

4. Return them to the oven for 10-15 minutes, brushing every few minutes with the remaining glaze. Remove from the oven and sprinkle with the salt. Rest the ribs for 10 minutes before serving with a wedge of lime and a sprinkling of coriander.