Turn up the heat with Donal Skehan's spicy Tabasco ribs...

This week I'm in New Orleans in the USA soaking up the history of the iconic American brand Tabasco. We've spent the week learning about the process that goes into making this wonderful hot sauce, which dates back to 1868. The most exciting part was seeing the warehouse where they keep a mash of chillies in huge wooden barrels, which are left to ferment for long periods of time. We also spent a wonderful afternoon at Trappers Camp, which is just off Avery Island where the hot sauce is produced. It's setting in the middle of swamp lands was perfect for a feast of crawfish boil and a big old American barbecue. These ribs are my take on what we ate at Trappers Camp, they served them alongside some barbecued oysters, which were crazy delicious!

Tabasco Spicy BBQ Ribs

This recipe makes wonderfuly tender ribs, and boiling them before you barbecue is an absolute must! If you like your heat, make sure to add as much Tabasco as you like!

serves 6
4kg (6lB) Pork baby back ribs
1 onion, Peeled and sliced in half
2 Bulbs of garlic, unpeeled and top sliced off
Sea Salt

BarBecue sauce
30g (21/2oz) demerara sugar
2 tBSP of dark rum
2 tBSP dark soy sauce
4 tBSP tomato ketchup
4 tBSP honey
5 garlic cloves, peeled and finely chopped
2 tBSP dried english mustard
1 tablespoon of dried oregano
4 tSP tabasco sauce

Put the ribs in a large pot with the onions, garlic, a generous pinch of salt and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently for 1–11/2 hours or until the meat is tender.

Preheat the grill to medium or light a barbecue. While the meat is cooking, place all the ingredients for the barbecue sauce together in a small saucepan.

Bring to the boil over a high heat, then reduce the heat and simmer for about 5 minutes until you have a thick sauce. Remove the ribs from the pan and discard the water, onion and garlic. Place the ribs in a large baking dish or roasting tin and coat with half the barbecue sauce.

Place under the hot grill or on the barbecue for 10 minutes on each side, so they get a nice smokey flavour and a crisp outside and then serve with the rest of the barbecue sauce and devour!