Saturday, February 6, 2010

Violent Ribs - A Short Story



Last week I asked Brian Ritchie about his famous Milwaukee ribs and he passed on to me his thoughts on the subject. Tonight I had a go. The ribs were rubbed with a dry rub of cumin, coriander, hot chilli powder, sweet paprika and salt. I cooked them at 125C for 2 hours and then brushed them with a sauce of black strap molasses, mushroom ketchup, Dijon mustard, tomato sugo and piri piri and, wait for it, ginger beer. Anyone wanting the method just let me know.







4 comments:

  1. They look great. And delicious.

    ReplyDelete
  2. Now I must say that this is a variation on Brian's rib recipe which really calls for wood fire and a slow heat and cooking for 3 hours covered and 2 uncovered with the sauce painted on for the last 10 minutes.

    ReplyDelete
  3. You got me with ginger beer ... my all time favourite beverage I actually use ginger beer or Buderim ginger syrup in my poached rhubar and have been known to throw a bit into to (don't shudder) my bouef bourgignon ... alas no woodfired stove BUT I will give the ribs a go soon ... @frombecca

    ReplyDelete

Note: Only a member of this blog may post a comment.