Charcoal bbq pork ribs with coleslaw and duck fat fried chips
Another week goes by and all the sudden Christmas is just around the corner. It’s hard to believe that we are only a week away from November, I can still clearly remember my last Christmas and New Years Eve celebrations and now I have to start thinking about what to do this time around. They say that as you get older time goes by a lot quicker, I disagree because my last week of work seemed like it went on forever!
I recently resigned from my job after being in it for nearly four years. It was a tough decision for me to try something new as I was comfortable where I was and with what I was doing. I was also very happy with my team, I loved turning up to the office everyday knowing that I’d be working with a bunch of fun and intelligent people even if the work wasn’t that exciting at times. However, I’ve always had a burning desire to move into something which is a bit more ‘me’. Thankfully an opportunity came up when I was randomly searching for jobs and I couldn’t be happier with the new role I have scored. I’m going to miss my work mates but as they say, all good things come to an end.
Ribs, coleslaw, duck fat fried chips
Anyway, enough of my life story. The warmer weather and daylight savings has recently given us an incentive to have long lunches with our friends over. Linda’s mum reckons that Linda is over working herself by spending all of her day off on Sunday prepping food and having people over instead of relaxing (she works long hours). But little does she know that cooking and having people enjoying food is actually a relaxing activity.
After our last spring bbq which involved a spit roast and a whole pig, we decided to take it down a notch and satisfy our craving for ribs instead. I love the combination of smokey pork ribs with coleslaw and chips, something which use to be a regular meal of my uni friends at Tony Roma’s back in the good old days. We use to pay $40 a pop for ribs when it didn’t look like a hard meal to prepare at all. Linda and I did some research and thought it would be a good idea to give ribs brunch a go, and it worked out a lot cheaper as well if you have access to a good butcher and a charcoal bbq.
Tender, fall off the bone!
After hours of preparation (most of it just waiting) I must say that it was worth the effort. The result was tender fall off the bone meat from American style pork ribs, served with home-made coleslaw, duck fat fried chips, El Jannah garlic sauce and matched with one of my favourite beers, Coopers Original Pale Ale.
Ensuring the ribs were ‘fall off the bone’ involved a 2-step cooking process. Initially we had them in the oven for 120c for 4 hours, wrapped in foil. We then finished them off on a charcoal BBQ for about 10 minutes on each side, depending how hot your charcoals are.
Recipe: Charcoal BBQ Pork ribs
Serves 10 Adults
Ingredients
- 10 full rack pork ribs
The rub (adapted from BBQ with Bobby Flay)
- 2 Tbsp cumin
- 2 Tbsp paprika
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp chilli powder
- 1 Tbsp brown sugar
- 4 Tbsp sea salt
- 1 Tbsp Cayenne Pepper
- 1 Tsp black pepper
The sauce (Adapted from BBQ with Bobby Flay)
- 2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 slightly heaping tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- Pinch ground cloves
- 2 cups ketchup
- 2 cups water
- 1/2 cup cider vinegar
- 1/4 cup dark molasses
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons English-style dried mustard
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
The coleslaw (adapted from Gourmet Traveller)
Serves 10
Coleslaw
- 1 purple cabbage, 1 green cabbage
- 1 red onion
- 3 carrot
- 4 radish bulbs
Dressing
- 1 cup cider vinegar
- 1 cup golden caster sugar
- 2 tbsp Dijon mustard
- 120 ml peanut oil
- 120 ml double cream
- 120 ml sour cream
Instructions for The Ribs
- With the pork ribs, remove the membrane from the back of the ribs if your Butcher hasn’t already done it
- Prepare the dry rub by combining all ingredients, you can store it in a container in case there is any left over
- Rub the dry rub all over each rack of pork ribs and put them on a roasting rack covered in foil. Preferably, have them marinate in the fridge for 1 – 2 hours
- Preheat the oven to 120c and remove the ribs from the fridge to bring them to room temperature
- Put the ribs in the oven and ensure that they are completely covered in foil, this will trap in the moisture to ensure the ribs are nice and tender. Roast for 4 hours.
- Prepare the sauce by combining all ingredients, can be stored in fridge for later
- After 4 hours remove the ribs from the oven and remove the foil. Check that they are tender, they should be quite soft and the meat should tear away with ease
- Heat up your charcoal bbq, if you don’t have one you can probably use your oven grill but the taste won’t be the same!
- Brush the ribs with the sauce and bbq each side for about 10 minutes, this depends entirely on how hot your bbq is so please keep an eye on it.
- Remove from the bbq and serve with extra sauce or Tobasco sauce. We served it with coleslaw using this recipe and home made duck fat fried chips.
Instructions for the Coleslaw
- Combine cabbage, carrot and cucumber and 2 tbsp sea salt in a bowl. Stand for at least 30 minutes, or until wilted, then drain and squeeze excess liquid from vegetables.
- For dressing, combine vinegar, sugar and ½ tsp sea salt in a saucepan and bring to the boil over medium heat, then simmer, stirring occasionally, for 3 minutes. Whisk in mustard and oil and pour warm dressing over vegetables and mix. Stand until cool, then stir in creams and season to taste with sea salt and freshly ground black pepper. Refrigerate until required
The ribs were a resounding success, I don’t think I’ll go out of my way to eat ribs at a restaurant for a while because home-made ribs are just as good, if not better especially with coleslaw and duck fat fried chips. The best way to eat these ribs is to grab a piece of foil and use it as your serving plate. If you have any left overs, you can just easily wrap it up and leave it for dinner.
Oh and of course, we had dessert!
Bill Granger's Pavlova w/ passionfruit curd, mango and macerated strawberries.
Author
By Howard
We started eatshowandtell in 2008, it was meant to be just a journal of where we ate. The first thing I usually do when I'm looking for a restaurant is check out eatability and the restaurant website. But what is usually missing is pictures of the food, how do I know I'm getting what I expect? This blog hopefully plugs that gap.
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This article was written on 25 Oct 2010, and is filed under cookshowandtell, Recipes.
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Congras on the new job! And mY… those ribs are singing to me!
penny aka jeroxie´s last [type] ..International Incident Lavender Party – Chocolate and potato cake with Lavender ganache
Howard!!! Congratulations! That’s fab news! What are you going to be doing?
Reemski´s last [type] ..Chermoula Eggplant with burghul salad via Ottolenghi
That falling of the bone shot is finger lickin’!
And good luck with your new job.
OohLookBel´s last [type] ..Perfect weather for sweet quinoa pudding with strawberries
[...] This post was mentioned on Twitter by Howard, Denyse Skipper – RSS. Denyse Skipper – RSS said: Charcoal bbq pork ribs with coleslaw and duck fat fried chips: Another week goes by and all the sudden Christmas i… http://bit.ly/abqaCz [...]
Congratulations on your new job.
The ribs look fantastic and the pav is so pretty! Mmm have been craving for some nice tender ribs for so long now….
angie´s last [type] ..Cotton Soft Japanese Cheesecake – Blue- Red & White for my team
Those ribs look wonderful. Ribs, coleslaw and duck fat chips, such a winning combination. Congrats on the new job.
Sara @ Belly Rumbles´s last [type] ..Frozen Vs Homemade Mashed Potato
What you doing now Howard? I didn’t know you resigned. Wishing you success in this next stags of your career!
Trissa´s last [type] ..The Cooking Basics- How to Make Chicken Stock
Thanks! Moving from Finance Technology to Online/Social media/Digital stuff!
I was salivating at the ribs and then I saw the pavlova… omg YUM! And congrats on your new job
Betty @ The Hungry Girl´s last [type] ..Bitton Gourmet Grocer & Cafe Let’s Do Brunch- SIFF 2010
What better than BBQ pork ribs to celebrate! Congrats on your new vocation!
That’s pretty amazing, I also did pork ribs once, the oven process was a looong wait. Did you buy the America ribs or normal pork spare ribs?
I have always wanted to cook ribs at home, but the list of ingredients always scare me off. I know I will have to make them one day though, cause they look so good!
Susan´s last [type] ..Ottoman Cuisine Canberra
[...] So there you go, probably my first dessert post on this blog. The results were super but I’ll probably stick to savoury though, I’m much more confident cooking a suckling pig or ribs!. [...]
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