For the cooks: BBQ pork ribs with slaw and potatoes
20 Jul 2015
When it comes to comfort food, America are the pioneers, with a nack for creating eats that just make you want to abandon the skinny jeans for the stretchy pants, no matter how good your willpower is. How could you resist jam-filled doughnuts, cherry pie or chilli cheese fries? And then there’s the meat…slow cooked, fall of the bone, saucy meat. But if those stretchy pants are looking kind of worn, and you don’t want to leave the comfort of your own kitchen to go hunting down a big rack of juicy ribs, here’s a recipe that might help. From Chef Gary Johnson, the menu master behind 100 pubs across the country in the Spirit Hotels Group, including Regatta Hotel and The Wickham, it will make you as popular with your friends as a deep fried Mars Bar. Cooking time: 2 hours and 20 minutes Ingredients:
- 2kg baby pork back ribs (cleaned and cut into 10-12 cm lengths)
- 2L Coca Cola
- 250mls of your favourite BBQ sauce
- 2 small chillies (optional)
- 2 cloves garlic
- ½ head savoy or sugarloaf cabbage
- 8 – 10 small chat potatoes (washed)
- 1 large carrot (grated)
- ½ bunch shallots sliced
- 1 orange (juiced)
- ½ cup good quality egg mayonnaise
- 2 tablespoons good quality olive oil
- 100g sour cream
- ½ teaspoon paprika
- salt and pepper
- One of the most important things to do when cooking your favourite ribs is to remove the thin membrane on the back of the ribs (called silverskin). This helps prevent the ribs from curling as they cook, making them delicious and tender to eat, and also helping with marinade penetration. Be sure to trim off any excess fat and loose meats.
- Place the ribs meaty side up in a large pot on medium heat. Pour in the Coke to completely cover the ribs and bring to a gentle simmer, cooking the ribs for around 2 hours. Keep covered, leaving a slight gap for steam to escape.
- To prepare your slaw: Finely shred the cabbage and toss with the carrot, shallots, orange juice and mayonnaise. Add salt and pepper to taste and set aside in the fridge for 2 hours.
- Clean and liberally oil the chargrill and preheat to 250C.
- Remove the ribs from the pot and place them in a large tray or pan.
- To prepare the ribs for the grill, create your marinade by mixing your favourite BBQ sauce, chilli and chopped garlic and brush your ribs liberally with the sauce, completely covering them.
- In a bowl add a few glugs of good quality olive oil, paprika, salt and pepper and toss with the chat potatoes. Place on a baking tray and roast in the oven at 180C for 20 minutes or until cooked.
- When the grill has reached cooking temperature place the ribs on the grill bone side down and close the lid.
- Check your ribs after 10 minutes, the sauce should be caramelizing slightly and getting sticky and the meat should look like it’s falling off the bones. Turn them over gently and cook for another 10 minutes.
- Remove the ribs from the grill and serve immediately with crunchy coleslaw and hot baked potatoes served with a dob of cool sour cream.