Today's offering

[amateur]

As I wrote on ditchie's sweet and sour meatballs thread, it's pork ribs today.

These I put in the slowcooker last night with 1/2 onion, finely chopped piece of ginger, a couple of garlic cloves, a Knorr pork stock jelly thing, a mug of water and barbecue spice.
So I woke this morning to the lovely smell of slow-cooked ribs.
The ribs were extracted from the stock and  laid in the airfryer tray whilst I made the sauce.
I blitzed the stock to a sludge and put it in a saucepan with 1/2 carton of passata, a good slug of Bourbon and a good squeeze of maple syrup, and then reduced the sauce volume by half with a gentle simmer.
The sauce was poured over the ribs and all put in the airfryer at full blast for 20 minutes to get a bit of a char.
Served up with rice, a green salad dressed with limejuice and a beer.

 

The aftermath

 

[TIGHTCHOKE]

Lovely.    

 

I hope you didn't leave the NASTY, DANGEROUS Air Fryer UNATTENDED.      

[amateur]

For those neophobes, before we got the airfryer and slowcooker, I used to do this by steaming the ribs on the hob with them parcelled up in foil, then, after a couple of hours or so, pour off the juices to make the sauce, as above, then put them, still in the foil in the same baking tin into a very hot oven for 40 minutes with the foil open to char them.

My current method produces softer, tastier ribs.

3 minutes ago, TIGHTCHOKE said:

Lovely.    

 

I hope you didn't leave the NASTY, DANGEROUS Air Fryer UNATTENDED.      

I was on constant alert with the fire extinguisher at close hand

[TIGHTCHOKE]

Just now, amateur said:

For those neophobes, before we got the airfryer and slowcooker, I used to do this by steaming the ribs on the hob with them parcelled up in foil, then, after a couple of hours or so, pour off the juices to make the sauce, as above, then put them, still in the foil in the same baking tin into a very hot oven for 40 minutes with the foil open to char them.

My current method produces softer, tastier ribs.

Yes I am sure it does, this dangerous new technology is not for the older generation.   

[JKD]

1 minute ago, TIGHTCHOKE said:

Yes I am sure it does, this dangerous new technology is not for the older generation.   

Or for those that can't be bothered 👍😆🤣

@amateur Nice looking ribs,,,, proper 'get stuck in' type of food 😋

[amateur]

2 minutes ago, TIGHTCHOKE said:

Yes I am sure it does, this dangerous new technology is not for the older generation.   

The sad thing is that I believe that I am older than Simon.

[TIGHTCHOKE]

Just now, amateur said:

The sad thing is that I believe that I am older than Simon.

But you have embraced the NEW Tech and made good use of it.   

[amateur]

1 minute ago, TIGHTCHOKE said:

But you have embraced the NEW Tech and made good use of it.   

I always have, but back in the day, slow cookers were hay boxes and airfryers the old camp grill

[TIGHTCHOKE]

6 minutes ago, amateur said:

I always have, but back in the day, slow cookers were hay boxes and airfryers the old camp grill

Yes and we have moved onward and upward and I for one thoroughly enjoy experimenting.

[JKD]

9 minutes ago, TIGHTCHOKE said:

Yes and we have moved onward and upward and I for one thoroughly enjoy experimenting.

Well I moved upwards, and this is where my 'experimenting' takes place 

 

 

picture was taken before I could finish my kitchen because I simply couldn't wait to use it 😆

 

[amateur]

55 minutes ago, JKD said:

Well I moved upwards, and this is where my 'experimenting' takes place 

 

 

picture was taken before I could finish my kitchen because I simply couldn't wait to use it 😆

 

You can't beat a gas hob, and with a wok burner too

[ditchman]

1 hour ago, TIGHTCHOKE said:

Yes I am sure it does, this dangerous new technology is not for the older generation.   

**** off

[JKD]

6 minutes ago, ditchman said:

**** off

19 minutes ago, amateur said:

You can't beat a gas hob, and with a wok burner too

Yup, gas hob, electric oven, wok burner too, which was why I chose this cooker 😀

It's a ****** to keep clean though 🙄🤣

[Bigbob]

Looks nice cant beat plenty of sauce with ribs 

[JohnfromUK]

2 hours ago, TIGHTCHOKE said:

this dangerous new technology is not for the older generation.

[JKD]

Is that middle section the airfryer ? 😆🤣

[JohnfromUK]

3 minutes ago, JKD said:

Is that middle section the airfryer ? 😆🤣

I haven't mastered air frying, so not sure 

[amateur]

21 minutes ago, JohnfromUK said:

There was one like that in the first house I remember living in. Mother cooked everything on or in it, apart from toast, which was done on the living room coal fire.

When we moved house, then she had a gas cooker. She never had an electric cooker.

[mel b3]

4 hours ago, amateur said:

As I wrote on ditchie's sweet and sour meatballs thread, it's pork ribs today.

These I put in the slowcooker last night with 1/2 onion, finely chopped piece of ginger, a couple of garlic cloves, a Knorr pork stock jelly thing, a mug of water and barbecue spice.
So I woke this morning to the lovely smell of slow-cooked ribs.
The ribs were extracted from the stock and  laid in the airfryer tray whilst I made the sauce.
I blitzed the stock to a sludge and put it in a saucepan with 1/2 carton of passata, a good slug of Bourbon and a good squeeze of maple syrup, and then reduced the sauce volume by half with a gentle simmer.
The sauce was poured over the ribs and all put in the airfryer at full blast for 20 minutes to get a bit of a char.
Served up with rice, a green salad dressed with limejuice and a beer.

 

The aftermath

 

You're just xxxxxxx well showing off now 😄.

[amateur]

1 hour ago, mel b3 said:

You're just xxxxxxx well showing off now 😄.

No, just my usual standard.

Rough, ready and delicious.

[mel b3]

4 minutes ago, amateur said:

No, just my usual standard.

Rough, ready and delicious.

It looked way better than rough and ready to me . I could almost taste the pictures  😋 .