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.
I made these carrot, courgette and cumin cakes by grating some carrots, courgette, onion and garlic into a bowl, mixing an egg and some flour (wholewheat spelt, but whatever) salt, pepper, mustard seeds, cumin and paprika. Formed into cake-like shapes and fried in a little olive oil for about 8 minutes on each side.