There’s been a lot of chatter recently about pulled pork. And by pork, I mean the Americana, southern-drawl, smoky, whiskey-laden, Scarlett O’Hara of pig variety.
There’s clearly an audience for this kind of cooking, with places like Pitt Cue off Carnaby St and Duke’s Que and Brew in Dalston opening to queues (ha!) of hungry hipsters. I smell a fad, but I’ll happily embrace it for now.
Here’s my take on BBQ spare ribs. Served, of course, with a shot of rye while listening to this great song by the Punch Brothers.
You will need:
A rack of pork spare ribs
1 lime (juice and zest of)
2 tbsp golden or maple syrup
1/2 tsp of paprika
pinch of cumin
dash of Worcester sauce
dash of soy sauce
2 crushed garlic cloves
1/2 chopped red chili (or 1 tsp chili jam)
salt and pepper
1. Combine all the ingredients for the marinade and whisk together until well combined.
2. Pour over the rack of ribs and leave in a zip lock bag to marinate in the fridge overnight.
3. You can either go ahead and put the rack straight on the BBQ or into a hot oven for about 20-30 min, turning every so often. You can also, of course, get your butcher to chop up the rack for you before you cook them, which also makes them a bit easier to marinate, if you are short of fridge space.
I served my ribs with a carrot slaw, crisp roast peppers (I may have taken my eye off them for a minute), sweet potato wedges and sweet corn salsa.
…and a way with celeriac, instalment number 1
Trashy TV need some trashy themed food. Ribs, wedges and coleslaw.
I marinaded some ribs for the day (overnight will do)
For about 500 g ribs you’ll need
8cm fresh ginger (grated)
30 ml vegetable oil
30 ml soy sauce
30 ml sweet chili
(if you are feeding more, 1.5 k ribs will want 100 ml each of the oil, chili and soy)
Mix all together in a bowl. Instead of sweet chili, I actually used aforementioned chili jam, which worked really well. Marinade for a good 4-5 hours, the longer the better though!
The slaw was actually a recipe from Ottolenghi, sweet and sour celeriac and swede grated with a tangy mustardy cider vinegar dressing, capers and dried sour cherries.