Martin's ribs

Waterloo butcher Martin has been swatting up on the Ginger Pig meat book, and has chosen one of Fran's delectable recipes to prepare for his Waterloo customers.

Jacob's rib - or short ladder ribs - are big meaty beef ribs, providing bags of flavour and succulence for a fairly small sum.  Martin has taken the hard work out of Fran's spiced rib recipe and rubbed the ribs with the spice mix for you, meaning they're ready to be glazed and oven baked (or, fingers crossed, cooked on the BBQ). His marinaded ribs will be available for the next two weeks so hop to our counter in Greensmiths, Waterloo, if you fancy putting some in your face.

Here's the recipe if you want to make them at home.
Recipe by Fran Warde, from the Ginger Pig Meat Book.

Serves four

For the ribs
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
8 individual Jacob's ladder ribs
Vegetable oil for baking tray

For the glaze
25g butter
25g sugar
2tbsp white wine vinegar
1tbsp Worcestershire sauce
Juice of half a lemon
2 tbsp ketchup
1 tsp mustard
2tbsp honey

1. Mix together all the spices, garlic powder and seasoning, place in a resealable plastic bag, add the ribs and shake the bag to coat the ribs. Leave them in the bag, in the refrigerator, to marinade overnight. Remove them from the fridge at least an hour before you'd like to start cooking them.

2. Melt the butter for the glaze in a small saucepan, over a low heat, add the sugar and vinegar and stir until dissolved. Mix in the remaining ingredients and stir until smooth.

3. If cooking on a BBQ, the ribs will need a good 1.5 hours over a lowish heat, with fairly constant turning. If cooking in the oven, preheat to 170C / Gas Mark 3, place on a lightly oiled baking tray and cook for 1.5 hours, until cooked through. Both methods of cooking require the ribs to be frequently basted with the glaze - use a brush to paint it on evenly, delivering a wonderful, sticky finish.

Our first pop-up; #winnerwinnerchickendinner

We spent last week 'popping-up' in our Askew Road shop, turning our butchers shop into a restaurant by filling it with tables, chairs, guests, glasses, crockery, cake stands and more. Guests enjoyed a six-course surprise menu, which celebrated the arrival in the shops of our 100-day chickens. Here's a flavour of what went on.

Rillettes, scratchings, 'bread and butter' pickle

Broth with watercress, peas and parsley

Ravioli, with asparagus and a butter sauce

Coq au vin, boulagere potatoes

Cheese, crispbreads made near the farm

There was a beautiful dessert too, made by Sarah on our Yorkshire Farm, but it was so popular we're serving it again at our two pop-up events in Hackney this week, and don't want to spoil the surprise.

Think you might fancy coming to a future dinner-in-a-butchers-shop? Email enquiries@thegingerpig.co.uk with the subject field 'mailing list' and we'll be sure to let you know about future events and new meaty things in general...but definitely, definitely no spam.

@GingerPigLtd really enjoyed last night's six course chicken dins with @lagebaston and especially great to meet @ruduss and @barmbakery

@GingerPigLtd thanks for delicious food at#winnerwinnerchickendinner last night - ate so much choock I might just start sprouting feathers!

still stuffed after #winnerwinnerchickendinner courtesy of @GingerPigLtd. Great night though - when's#winnerwinnerbeefdinner??

@GingerPigLtd huge compliments to the chef as well please!

Thanks @GingerPigLtd for a great #winnerwinnerchickendinner last night - can't wait to roast my 100 day pullet this weekend

thanks to @GingerPigLtd for last night's#winnerwinnerchickendinner - I am still full! Found a bit of cheese in my coat on way to work...

Many thanks to @GingerPigLtd who put on a cracking night last night :) twitpic.com/9wkm9l

Ate some amazing food last night at @GingerPigLtd's supper club. Lovely people and lovely chicken. Especially the ravioli.

Coq au vin #winnerwinnerchickendinner, thank you @GingerPigLtd. I'm in food heaven! pic.twitter.com/ybQH3dW6