Tuesday, March 4, 2014

a trip to the bbq man

A trip up to see the nice man who does great bbq pork and birds up the street is always a great treat, even though something you do more than once a week technically should fall outside the treat category. He's been doing his art forever, and the consistency alone of what is churned out has to be totally respected. Just a handful of fatty slices of char siu atop steamed rice and a
smattering of green onions and minced ginger is a polystyrene takeaway container and throwaway chopsticks of legends. I'll never tire of this.

Barbecuing at home (without any outdoor space I have to add) has its small but not impossible challenges and a set of why bothers when our friend does his so well. But when all that is said, he doesn't have ribs in his collection. This is easy slow long cooking simplicity. Smokey it may slightly fail on to a degree, but taste and texture wise, hard to beat without getting all too fancy.

Great barbecue ribs

Enough for 4

2 racks of small pork loin ribs - 5 or 6 ribs per person
1½ tsp smoked paprika
a good splash of soy sauce
a good splash of Worcestershire sauce
20g tomato ketchup
30g dark brown sugar
20g HP sauce
20g strong mustard

Place the racks curved-side down, and using a small knife to peel the edge of the translucent membrane away from the smaller end of the rack until you can get a grip of it. Pull this towards you, so the membrane comes away from the bones.

Mix together the marinade ingredients and rub about half into the ribs well. Put in a shallow dish, cover and leave for at least a couple of hours, turning once or twice during this time to make sure the entire rack is coated.

Heat the oven to 140°C. Cover the dish tightly with foil and cook for about 2½ hours until tender, basting once or twice during this time, removing the foil for the last 15 minutes. The racks ought to be close to falling apart by now but still remaining intact.

If possible, heat a barbecue or a griddle pan until hot, drizzle the ribs with the rest of the marinade and cook until blackened and charred. Serve immediately.

If it is not possible to barbecue over a fierce flame, crank up the oven to 200°C and conduct this last bit without any cover on the ribs until a crust appears.

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