Sticky
Barby Ribs
pork | sesame | spring onion
Ribs, they’re basically
just wings - wings of the pig.
Are they better...
that’s up for debate!
#Story
Time
I am a chicken-wing man myself, but the days I want some big meaty bastard, those sticky, slowly cooked, fall off the bone ribs, are a pleasure unparalleled by very few things in the world.
I didn't really enjoy ribs when I was younger, which you’re probably like, “How!?!” I just didn't, mind you, the majority of ribs I had were from our local Chinese takeaway that offered a pitiful rendition of the Chinese British classic. They were 92% bone and 8% meat - garbage! When I became a Chef I discovered the left over ribs from the pork belly - now thats where it’s at! It took countless staff teas and a good couple of years later to finally enjoy eating ribs.
My greatest memory of all is just eating them with Jade. I can guarantee you have never seen a person more covered in sauce than that lady when she is eating ribs. It’s more than comical, like how can anyone even achieve that amount mess? It just shows the pure joy she goes through when getting involved in a good scran!
You must know someone like that? The filthy messy gloriously happy bastard!
Cam
Junk’s Jam:
Serves 4
Hey!
These ribs are a game changer! Sticky, tender, rip off the bone sex. Purely orgasmic. You won’t be disappointed whatever the occasion.
Equipment…
>Blender
>Fine Grater
The Recipe
Stage #1
>The Prep
Ribs & Rub
2 Racks Pork Spare Ribs
1 Tsp Cracked Black Pepper
1 Tsp Ground White Pepper
1 Tsp Celery Salt
1/2 Tsp Tumeric
1/2 Tsp Ancho Chilli Powder
3 Tbsp Brown Sugar
1 Tbsp Dried Thyme
1 Tsp Smoked Paprika
4 Tsp Salt
1 Orange (Zest)
Zest the Orange.
Mix all the ingredients together to make your dry rub mix, and you guessed it - rub it all over the Ribs!
Leave them for a couple of hours in the fridge.
Dirty Sauce
15g Garlic
30g Ginger
100g Granny Smith Apple
2 Red Onion
500ml Chicken Stock
150ml Bourbon
150ml Full Fat Coke
30g Mustard
150ml Espresso
(Not your instant shite!)
80g Maple Syrup
60g Soy Sauce
80g Orange Juice
30g Sambal Obek
80g Tomato Ketchup
30g Tomato Puree
2 Dashes Worcester Sauce
Table Salt
Vegetable Oil
Prep your veg! Peel and finely chop the Red Onion. Grate the Ginger, Garlic & Apple (discard the core!)
Get a good sized pot on to a medium heat, add a glug of Oil and sweat down the Onion, Garlic, Ginger and Apple.
Add in the Tomato Puree, stir for a couple of minutes and then add in the rest of the ingredients. Turn the temperature down to low and reduce by half.
Reserve 1/4 of the sauce to coat your Ribs with later and then continue to reduce until thick and sticky.
Transfer to a blender and blitz until smooth.
Garnish
3 Spring Onions
White Sesame
Cut the bottoms off the Spring Onions and cut diagonally into large wedges.
Stage #2
>Cook it baby!
Preheat your oven to 140ºc.
Coat the Ribs in some of the Reserved Sauce and place in a deep oven tray arch side down.
Turn the ribs every 30 minutes and cook for about 2 hours until tender.
Using a sharp knife, break up the Ribs.