I like to think this recipe for ribs was the natural outcome of making porchetta. To make porchetta, a pork middle is deboned and seasoned with salt and pepper, fresh herbs, and fennel seeds. The belly is wrapped around the loin with the skin still attached and the whole roll is slowly roasted. But what of the ribs? They got the same seasoning and were taken home by the butcher. Now we have the convenience of just buying the ribs and starting from there.
Other than a couple of sauces and rubs, I’ve not posted about barbecue, mainly because we don’t do a massive amount and often don’t cook the classics: briskets, ribs and pulled pork.
That said, we do cook some and now that Paul’s part of Local Food Heroes – he lives in the home of BBQ, the southern US of A – it’s about time we started!
Continue reading Barbecue
This recipe came from a family friend from Taiwan. It is a marinade and basting sauce that is equally good on barbecued chicken or duck. Because of the large amount of sugar, it is important to cook the poultry with indirect heat to minimize char.
Continue reading Cinnamon Chicken or Duckaka Carolina gold…
…or, at least, an Englishman’s take on it!
The idea for this sauce came from using the mop sauce from the Spruce eats website.
Continue reading South Carolina Mustard BBQ Sauce
This is a basic barbecue sauce that’s based on a commercial one that was available in the UK until recently.
Continue reading Sweet BBQ Sauce
When I look at Facebook barbecue groups I’m amazed at the number of people that buy ready-made BBQ rubs.
Why not? I hear you ask.
Well, if that’s the way you want to do it, far be it from me to stop you but with prices often topping £40/kg for what is primarily salt and sugar it seems to me to make sense to make your own!
