Dorchester ribs

After hearing about next year's potential cook-off, myself and Mrs Flamb set ourselves the challenge of coming up with an English rib recipe. At a loss for inspiration we hit the usual suspects: Google and the BBC. We came up with Dorchester ribs - they sound English if nothing else; and seeing as we had pretty much all the ingredients at home anyway, gave them a shot. The ribs were marinaded overnight (ketchup, A1 sauce, lime juice, Tabasco, cola, Worcestershire sauce, celery salt, garlic, coriander, olive oil, black pepper) in the fridge. The usual grill set up was used aiming for a temperature around 300 for 3-4 hours, smoke came from red wine barrel staves once again.

The ribs were brought up to room temperature, and then grilled for 3 hours, painted twice in the last hour with more of the marinade; then wrapped in foil and left on the grill for another 45 mins. Once rested the ribs were sliced and eaten.

To be honest this recipe was a little disappointing, the ribs were juicy and tender, but the marinade gave them a very sweet taste (too sweet for us.) We managed to counteract some of this with some Rumbullion sauce we had in the fridge - this made for a good rib flavour, but couldn't improve the knowledge that underneath was something oversweet for our palates.

We will keep hunting for something English (or at least English sounding) and hope the snow holds off long enough to get at least one pracice session in this year...