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Devilled Bones

A community recipe by

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!

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.
  • Pour juices over the "bones" just before serving.
  • 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.
  • Pour juices over the "bones" just before serving.
  • Tell us what you think