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.


  1. They look great. And delicious.

  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.

  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


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