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05/07/2016 - Book Club

Kerry McLean Kerry McLean

Join Kerry for a show full of classic tracks and current hits. Esther Haller-Clarke reviews the book, The Nest, by Cynthia D'Aprix Sweeney.

1 hour, 57 minutes

Last on

Tue 5 Jul 2016 15:03
Â鶹Éç Radio Ulster

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Music Played

  • Roxy Music

    Let's Stick Together

  • Anastacia

    I'm Outta Love

  • Tony Joe White

    Polk Salad Annie

  • DNCE

    Cake By The Ocean

  • Chris de Burgh

    High On Emotion

  • Van Morrison

    Someone Like You

  • OutKast

    Hey Ya

  • Petula Clark

    Sailor

  • The Hooters

    Satellite

  • Horslips

    Dearg Doom

  • Adele

    Send My Love

  • Manfred Mann

    Mighty Quinn

  • Elton John

    I'm Still Standing

  • The Cascades

    Rhythm Of The Night

  • Jess Glynne

    Hold My Hand

  • Prince & The Revolution

    Kiss

  • Eagles

    Hotel California

  • Charlie Puth

    Marvin Gaye (feat. Meghan Trainor)

  • Billy Ocean

    When The Going Gets Tough

  • µþ±ð²â´Ç²Ô³¦Ã©

    Single Ladies

Sticky Pork Ribs

Sticky Pork Ribs

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Chef Brian Mc Dermott’s<?xml:namespace prefix = "o" ns = "urn:schemas-microsoft-com:office:office" />

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Independence Day Sticky Pork RibsÌýÌý (Serves: 4)

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Ingredients

Drizzle Rapeseed Oil

2 Sprigs Rosemary

1 Rack of Ribs Approx. 1KG

Fresh ground Black Pepper

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MARINADE

Half fresh red chili

1 thumb-sized piece of ginger

3 cloves of garlic chopped

75 ml apple juice

100 ml white wine vinegar

3 Table Spoons tomato ketchup

1 tablespoon Dijon mustard

60ml soy sauce

50g soft brown sugar

50g Honey

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Method

Preheat Oven to 200°c

For the marinade, place all the ingredients into a pot and mix. Bring to the boil

then reduce to simmer for approx. 15 mins. Stirring occasionally. The sauce will

have thickened when it’s ready.

Place the ribs in a large roasting dish. Drizzle with Rapeseed oil, season with

black pepper and sprinkle with the fresh rosemary. Spread the marinade/sauce

over the ribs and place a lid on the roasting dish. Roast in oven for 1 hour then

baste the ribs with the sauce from the dish and cook for a further 20 minutes.

Ribs are ready to eat but if you wish transfer to a BBQ for a few minutes for extra

flavour.

Serve with chopped basil leaves.

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Broadcast

  • Tue 5 Jul 2016 15:03
    Â鶹Éç Radio Ulster

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