Devilled Bones

A community recipe by Glitters

Not tested or verified by Nigella.com

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Introduction

These sinister gooey "bones" can be made a day in advance. Have plenty of napkins handy for sticky fingers!

Ingredients

Serves: 0

Metric Cups

410 grams fresh apricots (canned in fruit juice)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 tablespoons tomato ketchup
1 tablespoon demerara sugar
1 clove garlic (crushed)
1 teaspoon ground ginger
1 teaspoon Dijon mustard
1 pinch of black pepper
1⅘ kilograms pork ribs (or chicken drumsticks)

14½ ounces fresh apricots (canned in fruit juice)
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
4 tablespoons tomato ketchup
1 tablespoon turbinado sugar
1 clove garlic (crushed)
1 teaspoon ground ginger
1 teaspoon dijon mustard
1 pinch of black pepper
3⅞ pounds pork ribs (or chicken drumsticks)

Method

Devilled Bones is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Drain the apricots, discarding the juice, and blend in a food processor with all the other ingredients apart from the chicken or pork.

Put the meat in a shallow dish, pour the glaze over the top and turn the pieces so they are well coated. Set aside to marinate for 1 hour or chill in a plastic bag overnight.

Preheat the oven to 200C/Gas 6.

Cook the glazed meat in a roasting tin for 30 mins, turning the meat occasionally to keep it well coated.

Remove the roasting tin from the oven and spoon the marinade and cooking juices into a pan. Return the meat to the oven for another 15 mins.

Meanwhile, bubble the juices until they are sticky, skimming off any fat that comes to the surface.