Lisa Faulkner launched her fantastic book this spring and we have an exclusive extract from it here. Summer is the perfect time to try out her sweet and sticky ribs with cornbread
We caught up with Lisa and asked her what makes the perfect family picnic for her. ‘Scotch eggs and ham with piccalilli sandwiches and sitting on the beach come wind or shine with kids running and playing,’ she says. ‘We also wondered what she likes to cook with her daughter. ‘My favourite thing to make with my daughter is fantasy cake. We substitute different fruit depending on what she fancies. She loves baking and tasting and measuring out ingredients. We also love making bread together.’
Sweet and sticky ribs with cornbread
These ribs can be done in the oven and then finished off on the barbecue. If you can, get hickory wood chips, stick them on the barbie to get that lovely smoky flavour.
About 2kg (4lb) baby back or pork ribs, cut individually
200ml (7fl oz) tomato ketchup
200ml (7fl oz) orange juice
50g (2oz) runny honey
1 tablespoon English mustard
3 tablespoons Worcestershire sauce
3 tablespoons dark, soft muscovado sugar
1 teaspoon cornflour
For the cornbread
125g (4oz) self-raising flour
125g (4oz) cornmeal
150g (5oz) tinned sweetcorn, drained
1 teaspoon baking powder
2 teaspoons sugar
175 ml ( fl oz) milk
125 g (4oz) unsalted butter, plus extra for greasing
1 egg, beaten
6 streaky bacon rashers, fried until crispy and cut into lardon strips
Salt and freshly ground black pepper
The day before (or while you are barbecuing the ribs if you are doing it all on the barbecue), make the cornbread. Preheat the oven to 190°C/375°F/ gas mark 5 and grease a loaf tin or square cake tin.
Sift the flour into a large bowl and add the cornmeal, sweetcorn, baking powder and sugar.
Put the milk and butter into a saucepan and cook over a very low heat until the butter has melted. Mix the buttery milk into the flour mixture with the beaten egg until it is well combined.
Add half of the bacon strips and some salt and pepper. Pour the mixture into the prepared tin and sprinkle over the rest of the bacon. Bake in the preheated oven for 25 minutes. When you are ready, begin to prepare the ribs.
Preheat the barbecue to low or oven to 120°C/250°F/gas mark ½. In a large shallow dish, combine the tomato ketchup, orange juice, honey, mustard, Worcestershire sauce and muscovado sugar.
Add the ribs and turn in the marinade to make sure they are well coated. Cover with cling film and chill for at least 1 hour or as long as possible.
Once marinated, place the ribs either in foil if you’re putting them on the barbecue or in a shallow baking tray if baking in the oven. Brush over some of the marinade left in the dish and then cover with foil so that they don’t dry out. Barbecue or bake in the preheated oven for 1½ hours until tender. Turn the heat up to high on the barbecue or to 200°C/400°F/gas mark 6. Unwrap the ribs and pour any of the juices from the pan or foil into a saucepan. Brush the ribs with a little more marinade and cook for 10–15 minutes straight on the barbecue or uncovered on a clean baking tray in the oven until golden and sticky.
Meanwhile, simmer the marinade in the saucepan over a medium heat for 10 minutes. Mix the cornflour with 1 tablespoon cold water and add this to the pan. Cook for 2 minutes. When the ribs are done, brush over the sauce and serve with the cornbread.
Recipes From My Mother To My Daughter by Lisa Faulkner is published by Simon & Schuster and is available from all good book shops