Tag Archives: BBQ Ribs

3-2-1 Competition Worthy Pork Ribs


Hi folks. It’s been a long, long time since I’ve sat down to enter a blog entry. I must admit, it’s just easier to post on FaceBook but then, we’re not all friends on FaceBook are we?

I’ve picked a few recipes to share just for fun. The first of which are these fine St. Louis style competition worth pork ribs.

Here’s what you’ll need:

  • A pair of St. Louis style pork rib racks (we get ours at The Warehouse Club in Jurong for less than $10/rack!)
  • A bit of regular yellow mustard
  • “Memphis Dust” rib rub
    • 3/4 cup firmly packed dark brown sugar
    • 3/4 cup white sugar
    • 1/2 cup paprika
    • 1/4 cup garlic powder
    • 2 tablespoons ground black pepper
    • 2 tablespoons ground ginger powder
    • 2 tablespoons onion powder
    • 2 teaspoons rosemary powder
  • A few knobs of unsalted butter
  • Brown sugar
  • A tiny splash of apple juice
  • A good slathering of Competition Red Sauce (a la Big Bob Gibson’s recipe):
    • 1 1/4 cups (12.5 oz/355 g) ketchup
    • 1 cup water (8 oz/235 g) water
    • 3/4 cup (6 oz/170 g) vinegar
    • 3/4 cup (6 oz/170 g) tomato paste
    • 3/4 cup (4.5 oz/135 g) brown sugar
    • 2/3 cup (7.75 oz/220 g) corn syrup
    • 1/2 cup (4 oz/ 170 g) pure maple syrup
    • 4 tbsps (1.5 oz/100 g) honey
    • 3 tbsps (2.25 oz/60 g) molasses
    • 4 tsps (25 g) salt
    • 4 tsps (.75 oz/20 g) Worcestershire sauce
    • 1 tbsp (.75 oz/25 g) applesauce
    • 1 1/2 tsps (.25 oz/8 g) soy sauce
    • 1 1/2 tsps (.25 oz/5 g) liquid smoke
    • 1 tsp (4 g) onion powder
    • 3/4 tsp (2 g) cornstarch
    • 1/2 tsp (1 g) dried mustard powder
    • 1/2 tsp (1 g) cayenne powder
    • 1/2 tsp (1 g) black pepper
    • 1/8 tsp garlic powder
    • 1/8 tsp white pepper
    • 1/8 tsp celery seed
    • 1/8 tsp ground cumin

Prep is really simple. Wash off your ribs and pat them dry with some kitchen roll. Remove the membrane on the bone side of the ribs by prying it loose then tearing it off using a bit of kitchen roll. It really helps with the grip.

Then slather a bit of mustard on both sides of the rib racks. Some people omit this step, others swear by it. Me, I’m easy either way. The mustard, being a water-based product simply lets the rub adhere to the rack a bit better. Water works just as well to be honest as you’ll really not taste the mustard once you’re done.

Next you’ll coat your ribs liberally (like a Bernie Sanders) making sure that you’ve covered every centimetre. That will help with the bark and ensure that no matter where you bite down on that rib, you’ll get a good helping of the rub/crust.

Set up your smoker/grill for indirect heat and stabilise it at 225F (107C). Add in some wood chunks to get the smoke going. For this cook I used Beech wood. Nice and delicate.

Once you get that blue stream of smoke going, it’s time to put the ribs on. I placed a drip pan full of hot water under the ribs (and on top of the plate setter) to add some additional humidity inside the Big Green Egg. Living in Singapore, you really don’t need that.

Place your ribs down meat side up and set your timer for 3 hours. Go grab a beer, read a book, mow the lawn. You’ve got time.

When your timer pings, take the ribs back into the kitchen. Grab some heavy duty aluminium foil large enough to tightly wrap the ribs. Before you place the ribs down, sprinkle a healthy amount of brown sugar. Add three knobs of butter and a bit of honey drizzled. Place the ribs down, meat side down. Sprinkle some brown sugar, add some butter and honey onto the bone side. Now make a packet, add a splash of apple juice and crimp it all so that you’ve made an airtight seal. If the bones tear through, just use another piece of  foil.

Back onto the grill, meat side down for another 90 minutes to 2 hours. I took mine off a bit early because I didn’t want them to fall right off the bone. Now, add a bit more rub and slather with a good coat of Red Sauce. Place it back onto the grill for another 30 -60 minutes. Again, I did 30 as I didn’t want ribs over done. With practice, you’ll get the hang of the timing.

The last step is to get some flame going and char up the meat side of the ribs. I use Grill Grates and swear by them. Get the grid nice and hot and sear the ribs until you get some nice caramelisation happening.

Once ready, pull off the ribs and let them rest for at least 10 minutes. Then cut between the bones and serve.

My family loves this recipe and as I’m writing this, I’ve got two racks on the go just now.


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Overall Heather Rating: 10/10




Ultimate Ribs

_MG_3691If you’re looking for the Ultimate rib recipe, look no further…ladies and gents here it is. This is a variant on a few different recipes I’ve researched, pulling together what Heather thinks are the BEST ribs ever on the Big Green Asian Egg. So here’s what you’ll need to do!

Let’s start with preparing the rub. Many BBQ cooks keep their rub recipes a secret. That’s just plain silly in my opinion unless of course you’re competing in a competition or running your own restaurant. If you don’t share, the rest of us can’t get better at the craft.

Rub – Stage 1

  • 2 tsp whole black peppercorns
  • 2 tsp whole mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp celery seeds

Take the spices above and toast them in a small dry skillet over medium heat. You’ll know when it’s done when you get this amazing waft of spice filling your kitchen. It takes about 3-4 minutes in all. Remove the spices and let them cool a bit before transferring to a spice grinder.

Rub – Stage 2

Now add the following to the spice grinder and pulverise it to a nice fine grit.

  • 3 tbsp paprika (smoked would be awesome too!)
  • 2 tbsp brown sugar
  • 2 tsp pure sea salt
  • 1.5 tsp garlic powder
  • 1/2 tsp chili powder

Grind it all up and set it aside… your ultimate rib rub is now done.

Let’s move to the sauce next. In a large saucepan add the following ingredients:

  • 1 can of high octane Coca-Cola (the regular stuff in the red can)
  • 1 cup Heinz ketchup
  • 1/4 cup Apple cider vinegar
  • 3 tbsp molasses
  • 2 tbsp pure Canadian maple syrop
  • 2 tbsp ultimate rib rub (yes, the stuff you just made!)

Bring the sauce to a boil and then reduce the heat to low and let the sauce simmer (uncovered) for about 25 minutes. It’ll thicken up before you know it and it’ll go a gorgeous deep reddish brown colour. Let the sauce cool and then transfer it to an airtight jar. The sauce is good for 3 months however I’ve never ever seen enough to last more than a few weeks in this house!

Right, so now you’re done the necessary prep. Let’s get the ribs sorted next.

I purchased two slabs of frozen St Louis cut ribs from the local Singapore equivalent of Costco, The Warehouse Club. They were $9/slab and easily twice the size of the ribs I normally get from our friends at QB. Frozen ribs are fine by the way, though I do like to go to the wet market and occasionally buy fresh chilled pork, but that’s really for special occasions.

Thaw your ribs a few hours ahead of time, rinse them under cold water and then pat them dry on your cutting board. Some people insist on removing the silver skin. I don’t bother as it hardly makes a difference. Take a bit of vegetable oil and coat both sides of the slab. Now take your rub and give both the top and bottom a good liberal coating. Don’t forget to get the sides ensuring you get some rub between the bones. Now take each slab and wrap them tightly in some heavy duty aluminium foil. Try to make an airtight packet so that the juices don’t run out. Now place them in the fridge for a few hours. The longer the better. If you’re pressed for time, that’s ok too but I like to let the meat try and absorb the rub as much as possible.

Set up your grill for indirect heat with a drip pan full of hot water. Even though the ribs are protected in the foil, you want to ensure you’ve got a nice humid environment under the hood. Stabilise your temperature at a medium heat around 325F (163C). Put the ribs on a rack above your water pan, close the lid and let it rip for 2 hours.

Once your timer pings, carefully remove the packets from the grid, set them aside and now fire up the grill to get it as hot as it can. Carefully cut a corner off the packets and drip any of the juices that have remained into a pyrex measuring cup. Unwrap your ribs and get them onto the hot grid. Timing isn’t that critical here so you don’t have to rush. Put the ribs meat-side up and paint them with the sauce you made a few hours earlier. Make sure your sauce isn’t cold, right out of the fridge. I keep it handy at room temperature as I baste any meat. After about two minutes, carefully flip the slabs and paint the bottom side of the ribs. Keep flipping every two minutes or so to get a wonderful caramelisation across the ribs. Crisp them up carefully with the lid open and for the love of God, don’t walk away, the ribs can burn quite easily.

Remove the ribs when they’re nice and crispy and serve the slabs whole. Let your guests take as much or as little as they like. We served the ribs with an amazing ratatouille incorporating roasted red pepper, tomato, onion, garlic, Italian herbs, feta, parmesan and mozzarella cheese.

If you check out the photos, you’ll clearly see that the family LOVED these ribs. In fact, my darling bride Heather proclaimed quite categorically, these were the BEST ribs we’ve ever had. Naturally, I took a bow and immediately wanted to share this recipe with the world. Let us know how it goes!

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Overall Heather Rating: 10/10

Char Siew (Ribs) – 叉燒

_MG_0027Once in a while you’ll come across a recipe that will blow your noodle and definitely make your top five list of the most amazing thing you’ve ever eaten. Last Sunday, just such a recipe made our list on the Big Green Asian Egg blog! We were really happy to use our good pal James Watkins as our guinea pig…. thanks Jimmy boy!

Char Siew Ribs, (pronounced Cha-Siew, drop the R sound) is a staple here in the tropical paradise we love to call home, Singapore. I adapted Meathead Goldwyn’s Amazing Ribs recipe to test out the authenticity and flavour profile of one of my favourite foods. I was amazed on both fronts! The great thing is that you can also make these ribs indoors in an oven if you don’t have the ability to grill outside.

In Singapore, you’ll see Char Siew hanging in most hawker stall windows. They tend to use the pork collar instead of ribs. The collars are loaded with fatty tissue that melts when slowly roasted. The flavour is intoxicating and you’ll line up for more! You can get a plate full of this delicious pork with steamed rice and veggies or my favourite, won ton noodles and broth with a healthy dollop of chili sauce. Needless to say, if you’ve ever been through Singapore, this is a dish you’ve got to try. My local hawker centre sells the above mentioned for $3.50 (SGD) or $2.60 (USD), a bargain if you’re on a budget!

So the ingredients list for the marinade goes a bit like this:

  • 1/2 cup hoisin sauce
  • 1/2 cup vodka (or rum or brandy or even red wine)
  • 1/4 cup quality honey
  • 1/4 cup light soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons hot sauce of your choice
  • 2 tablespoons powdered ginger
  • 2 tablespoons powdered onion
  • 1 tablespoon powdered garlic
  • 1 tablespoon five spice powder
  • 1 teaspoon red food colouring

Mix all of the above in a metal bowl (as you may run the risk of staining a plastic bowl with that red food colouring) and set it aside. Let it sit for about an hour in the fridge and when you’re ready to pour it over the ribs, give it a good whisk!

I used three racks of baby back ribs and cut them into individual ribs. Not something I normally do but for this recipe, you want each rib to be fully coated with that lovely marinade! When ready, place your ribs into a heavy duty zip-top bag, add the marinade and give the bag a good massage, trying to get as much air out of it as possible.  Be mindful not to puncture the bag with the bone ends and so just to be careful, place your bag into a bowl that can catch any of the marinade should it escape. I marinated these ribs for roughly 30 hours, occasionally turning the bag and giving it a bit of a squeeze as and when I was in the fridge.

Like I said, you can do these ribs indoors but since this is a blog about the Big Green Asian Egg, there was no way I was going to use the thing we call an oven. That’s where pavlovas are made!

Set up your grill for 2-zone or indirect cooking, easily achieved with a BGE plate setter. Don’t add any wood chips as you want to minimise the smoke here. Stabilise your temperature at 225F (1017C) and hold it there using an ambient temperature probe. For these ribs, you’ll be cooking to time and not temperature so it’s really important you keep your ambient temperature just right. I also set up a multi-tiered grid that sat over a drip pan full of hot water. The grid was amazing for this set up and highly recommended to produce a high yield of rib goodness!

Place the ribs meat side up and make sure you space them out, not touching each other. Close the dome and set your watch for 2 hours. Once there, have a quick peek, spin the grid to ensure even cooking and have a good look at the ribs. They should look like they’ve got a nice char starting to form and they’ll sweat a bit, showing you how juicy and moist they are. At 2.5 hours, remove the ribs and place them into a big metal bowl. Grab about a 1/3 cup of quality honey, zap it in the nuker for about 30 seconds then coat the ribs. Toss the bowl around, ensuring you’ve coated all the ribs. This provides a wonderful glaze and an eye popping flavour that gives these ribs and almost  bak kwa taste! (Bak Kwa is by far the BEST pork dish ever… dare I say even an improvement on bacon!!!!)

Place the ribs back on the grid and roast them for another 15 minutes or so. These baby back ribs were pretty thin so I adjusted the roasting time from 3 hours in total to 2.45. When finally done, place the sticky ribs back in the big metal bowl, sprinkle some toasted sesame seeds (and please do toast them as you’ll release all the wonderful sesame flavour by doing this…just be careful not to burn them as that’s fairly easily done) and finely chopped green onion or chives. Toss the bowl around and get ready to serve.

Our ribs were served with a wonderful soba noodle salad with a sesame and ginger dressing. A bit of Cantonese meets Japanese fusion to be honest. The result was AMAZING!  Thanks Meathead and team at Amazing Ribs for the inspiration!

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Overall Heather Rating: 10/10

Friends Reunited: SGP “PorkFest” 2013

_MG_6228Many years ago a band of brothers toiled and slaved in Investment Banking IT, arm in arm, day in and day out and  years later, for all respectable reasons , drifted apart as many mates do. Well last night, the brothers, their wives and what seemed like way more kids than was even possible, descended on Roman and Heather’s back garden to participate in a pre-Christmas reunion of sorts. The celebration called for a very special menu: St. Louis cut KC ribs, slow cooked pulled pork and hickory ribeye, complemented by more sides than you could shake a stick at and Heather’s legendary chocolate pavlova!

The ribs were purchased on Saturday morning, the day of the festivities. My buddy Kevin and I went down nice and early to West Coast Market to meet the legendary “Pig Lady”, a purveyor of fine swine from Indonesia. I purchased 6 mammoth racks of ribs and a beautiful pork loin (for the freezer) all in weighing an impressive 6.5 kg.

The prep was pretty standard and easily done. Rinse the ribs under cold water and make sure any and all bone fragments from “Pig Lady’s” knife-wielding are removed. Pat them dry and remove the silver membrane on the bone side. At this point I trimmed the ribs considerably. They’re massive and you can smoke and roast them but it’s tough to do as the thickness of each rack is different and hence the finish time would be as well. So, I trimmed off a lot of meat and saved all of it for slow cooked pulled pork instead. So, back to the ribs.  Apply a coating of vegetable oil and prepare your favourite rib rub, liberally sprinkling both sides of the rib racks, especially between the bones. You want to make sure there’s rub in every bite of rib. Wrap them up in cling film and pop them back in the fridge for about an hour. Now, go set up your grill.

You want to ensure you’ve got a full fire box of charcoal, mixed with about 2 solid handfuls of hickory chips. Set up the grill for indirect cooking and add a water pan that’s about 3/4 full. The resulting humidity mixes with the smoke that adds an almost bacon-like flavour to the ribs when you’re done. Aim to stabilise your internal temperature at 225F (107C) and make sure it stays there. You don’t want to go under 200F or over 250F if you can help it. With a bit of practise, you’ll be able to calibrate your grill to keep it chugging at a low and slow temperature.

I used a two tier rack and rested the ribs meat side up. I shut the dome and let the magic happen. With the larger St Louis cut ribs (not baby back ribs) it took 4.5 hours to get to perfect ribs. Resist the urge to check on your ribs and trust that your grill will do the trick. As they say, “if you’re looking, you’re not cooking!”

So how do you know they’re ready? Well, the ribs will have this incredible dark brown colour. You can take a pair of tongs and do the “bend test.” If the ribs crack under their own weight of the bended side, they’re done! Note that I hadn’t slathered them with any sauce until at the very last few minutes. Once you know they’re done, remove the ribs onto a platter and cover the ribs with one coat (both sides) of your favourite BBQ sauce. I used our family favourite, KC style sweet sauce. Let them sit for a minute or two while you remove your plate setter and get the grill going at a higher temperature, say 450F (232C). Keep the lid open as you place your racks back on to caramelise the sauce. Be careful here as you can easily burn your ribs turning all that time into wasted time. Once your sauce has bubbled up a bit and you see that the ribs have got just a bit of a char, it’s time to pull them off the grid.. I let them rest for a few minutes then cut them into individual pieces, serving immediately.

So what did we do with the off cuts? Remember them? Well, cut them up into even chunks. Grab two onions and slice them thinly, crush 6 cloves of garlic, 1/2 cup of chicken stock, your rib rub and a bit of BBQ sauce. Lay the onions and garlic on the bottom of your slow cooker. Add the stock, and then the pork pieces that had been covered in vegetable oil and rib rub. Add a final squirt of sauce and put the lid on and crank it to high. 6 hours later, you’ve got delicious, juicy and tender pork pieces. Take each piece and simply pull them apart with two forks. It’s a bit of work but well worth the effort. Add the pulled pork onto a bun and squeeze a good helping of your favourite sauce and there you go, cheater’s pulled pork!

Finally, a pair of grain-fed ribeye steaks were put on the grid at 450F (232C) simply seasoned with Kosher salt, black pepper and olive oil. Insert your internal thermometer probe and slip the steaks every 5 minutes or so, moving them to another part of the hot grill. That’ll get a nice crispy bark going for you. You’ll pull them off at 135F (57C), let them rest for about 5 minutes then slice them thinly at a 45 degree angle to the grain. Drizzle with some quality olive oil and sprinkle just a pinch of Kosher salt. Now serve it all up and watch your guests flip out and experience the ultimate “food-gasm!”

I asked some of the lads to send me a note on what they thought…and in no particular order, this is what my buddies thought:

  • “I was amazed at how the meat remained so juicy and moist! It was some of the most succulent steak I’ve ever had. And the ribs literally fell off the bone!  The pulled pork sandwiches were delicious. My 6 year old ate 2!” – Patrick Huang
  • “The ribs and pork were nothing short of amazing. The meat was moist and tender, complemented by a great homemade BBQ sauce. Almost didn’t have enough space for the awesome lightly hickory smoked steak. Shame there was no takeaway leftovers :)” – Ming Wong
  • “One of the best grills. Yummilicious!” – Francis Ong

And my personal all time favourite quote:

  • “Even my sh@t smells delicious this morning…” – Derrick Goh

Thanks all for making last night such a great time! Merry Christmas to all of you and have a safe and healthy New Year (when it comes!)

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Overall Heather Ratings: Ribs 10/10, Pulled Pork 8/10 (the 24 hour pulled pork is waaaaay better!)

The King’s Ribs: Memphis Style

Though born in Tupelo, Mississippi, the King moved to Memphis Tennessee with his family at the age of 13… Is this important?  Not in the least, however it does set the theme for today’s grilling episode…Elvis and all things Memphis! I’ve got a rib recipe for you that will make you curl your lip, shake your hips and say thank you, thank you very much!

As with all ribs, make sure you buy quality cuts.  Normally I’ll venture out to the West Coast market to pick up my pork from none other than the “pork lady” however today I wanted to go with quality baby back ribs and for that, I ventured up to see Pete and Jack at, you guessed it, the Butcher.

Now tonight’s dinner was tested by my pal Brett, the guy who usually tests our BBQ results.  Heather’s away so why not kick back with a buddy, have a few beers and slow cook some ribs!

Step one: The prep & rub using “Meathead’s Memphis Dust”

  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup white sugar
  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons ground ginger powder
  • 2 tablespoons onion powder
  • 2 teaspoons rosemary powder

Mix it all up in a metal bowl and make sure you break up any chunks be it sugar, onion powder or anything else that may have formed into a tough clump.  This rub as it is yields about 3 cups worth of magic.  When you’re coating your ribs, you’ll only need about two tablespoons per side so you will have plenty left over to use again or to share.

When you’re ready to rub your ribs, make sure they’re prepped (ie have the silver skin removed and your ribs rinsed.) Apply a small bit of vegetable oil on each side of each slab as this will help with the rub absorption given the spice flavours are oil soluble as opposed to water soluble. Make sure you get an even coating and rub it in well.  I then wrap my ribs up in cling film and chuck them in the fridge for a few hours.  You can leave the rub on over night but a few hours will do for these ribs!

Step two: Gettin’ your grill on!

  • Set up your grill for indirect heat – no direct flame, just the heat from the coals!
  • Settle the temperature down to 225°F or 105°C
  • Add in your hardwood chunks; tonight I used mesquite chunks along with our quality hard wood charcoal
  • Get your v-rack ready on top of your drip pan set on top of the platesetter if you’re using a BGE
As Meathead puts it: “Cooking at 225°F will allow the meat to roast low and slow, liquefying the collagen in connective tissues and melting fats without getting the proteins knotted in a bunch. It’s a magic temp that creates silky texture, adds moisture, and keeps the meat tender.” I love the pure science behind this!

Step three: Have a few cold bevies and chill.  No peeking under the hood either!  Let the grill/smoker do it’s magic!

Step four: The Texas Crutch

A great way to ensure a moist and tender rib experience.  You’ll simply take the ribs off after 2.5 hours (for babybacks) and wrap them in aluminium foil with a splash (1/2 cup) of apple juice inside – or if your ribs fit, chuck them into an aluminium tin container and steep them together.  This method is called “boating” and is a lot easier and less of a faff. Crutch for no more than 30 minutes then return the ribs to the grill to crisp them up.

Step five: The Tennessee Whiskey Sauce (needs about 45 minutes prep time)

  • 2 cups Jack Daniel’s
  • 1 cup ketchup
  • 1 tablespoon lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons malt vinegar
  • 4 tablespoons dark molasses
  • 1/2 teaspoon liquid smoke (optional)

Reduce one cup of whiskey in a saucepan by bringing it to a boil – careful not to flame the booze as you’re cooking!  Reduce the Jack to about 2 tablespoons’ worth. Add the rest of the ingredients now along with another half cup of Jack. Simmer this over a low heat for about 30 minutes – the sauce should reduce by about a third.  Once done you can slather up the ribs right away or put your new creation in a clean ketchup bottle to store for a few of weeks in the fridge.  So what do you do with the last half cup of Jack you ask?  SHOTS!


OK so now you’re ready.  The crutch is done and now place your ribs on the grid for another 10 minutes, five on each side.  Slather them up with your homemade Tennessee Whiskey Sauce and get them onto a plate to rest for about 5-10 minutes.  Serve them ribs up with some potato salad, courtesy of Mr. Brett Queen and voila…a perfect Sunday night dinner.

Overall Brett Rating (in Heather’s place): 8.5/10

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Authentic Beef Short Ribs

Hello once again from Sunny Singapore!  I wanted to set the record straight once and for all with regards to beef short ribs.  The post I had up on the blog months ago featured ribs that were not short ribs but spare ribs instead.  All beef but not short ribs which I’ve found out are quite tough to come by.  If you remember the awesome recipe for Beef Cheeks (click to see the post) you’ll find the exact recipe for short ribs.  The only difference I employed this time was to rub the ribs the night before.  These babies sat in the fridge for more than 30 hours before I smoked them and steeped them to perfection!

So, thanks to Peter and Jack once again at The Butcher for hooking us up with some incredibly yummy looking beef short ribs. The blog will feature a photo essay instead…again, click the link above for beef cheeks to get all the details on how and what to do!


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Overall Heather Rating: 7/10

Birthday Ribs for Cynthia!

Good day rib fans!  Well I finally decided it was time to try a new rib recipe – the Fred Flintstone ribs work really, really well and I’ve had nothing but compliments with them but in true Roman-esq fashion, the quest for perfect pork ribs continues.  Last Sunday we hosted Cynthia and Lucy (our regular guests) to an impromptu BBQ, only to find out it was Cynthia’s 26th birthday!  Happy Birthday darling!

Anyway, I digress.  I purchased two slabs of baby back ribs from Hubers over the weekend and I used this method as explained by none other than “Dr.BBQ” and here’s how it goes:

Dr. BBQ’s famous baby back ribs recipe

  • 2 slabs baby back ribs, membrane on back of ribs removed
  • 2 cups honey
  • 1 1/2 cups apple juice
  • 2 cups of Dr. BBQ’s Sweet and Sticky Glaze (see below)
  • Dr. BBQ’s rub (see below)

Prepare your cooker for indirect grilling at 275 degrees Fahrenheit, using cherry and hickory wood for flavor – (we used mesquite chunks – about 4 in total). Season the ribs with the rub. Put the ribs into the smoker, meaty site up for two hours. (this was about an hour too long for my ribs – learning point for next time – NEVER USE ANY OTHER RIBS THAN THOSE OF OUR FRIEND THE PIG LADY…Huber’s ribs are good but way too skinny!) Flip the ribs and cook another hour. Remove the ribs to a platter. (Again, use your gut feel here and you’ll be able to tell when the first stage is done!)

Take a double-thick piece of heavy-duty aluminum foil (big enough to wrap a slab of ribs), and slather about 1/3 cup of honey on each sheet, spreading it where the ribs will lie. Place the ribs meaty side down and add more honey on top of the slab. Now crimp the edges of the foil and pour 1/2 cup of apple juice in the bottom. Do this for all three slabs. Loosely close the packets around the ribs and lay them back in the cooker.

Cook another 90 minutes. Carefully unwrap the packets and take out the ribs. Place the ribs back on the cooker, raising the temperature to 350 degrees. Brush with the glaze or barbecue sauce and flip several times for another 20 minutes.

Dr. BBQ’s rub (combine) NOW THIS WAS YUMMY!!!

  • 1/4 cup salt
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons granulated garlic
  • 1 1/2 teaspoons granulated onion
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground nutmeg

Dr. BBQ’s Sweet and Sticky Glaze
This is what Dr. BBQ always uses to finish his ribs and chicken at BBQ cookoffs around his country.

  • 1 cup ketchup
  • 1/2 cup dark molasses
  • 1/4 cup white vinegar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon Liquid Smoke (Optional)
  • 1/2 cup honey
  • 1 tablespoon hot sauce of choice

Combine all ingredients in a saucepan, stir well, and simmer for 15 minutes to reduce and thicken – a great sauce indeed!

All in all I would say the ribs turned out about a 5/10 to be honest and as anyone knows, you’ve got to try these things a few times before you get the hang of it.  Thanks to Dr.BBQ for the sauce and rub recipes – those I’ll use again combined with Pig Lady’s spare ribs and a slightly different timing method…) The ribs were sticky and gooey however I managed to dry them out completely.  Edible? Yes, would I pay for them in a restaurant?  Probably.  Would I make the same mistakes again?  No way!

So there you are, not a perfect result but good enough to share and prompt myself and others to try this again.

Happy eating and Happy Birthday Cynthia!

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PS – we then had a “Pimp my Peeps” contest for dessert – I liked Alex’s funeral theme (only a 13 year old would come up with something that morbid!)

In order or appearance:

  1. Peeps watching TV by Lucy
  2. Decapitating Kozak by Roman
  3. “See no Evil, Speak no Evil, Hear no Evil” by Cynthia
  4. A Peeps Funeral by Alex
  5. The Navy Seals raid on OBL Peep by Heather (really not sure where this one came from?!?!?)


The Magic Behind the Ribs – Thank you “Pork Lady!”

Hi everyone… if you recall my advice on a good grilling its all about the quality of the ingredients you use.  In the case of our now regionally famous Fred Flintstone pork ribs, I wanted to share with you the lady behind the cut.

Simply known to us as the “Pork Lady”, our good friend at the West Coast Market can be found butchering massive cuts of pork from the wee hours of the morning until late in the afternoon.  Her precision, that of a surgeon. Her smile could melt an iceberg and her prices…well, that’s the best part of all!

Her prices are phenomenal and I doubt you’d get ribs of this quality for this price anywhere else on the island. $60 for 3.2 kg of ribs…NO WAY! It pays to be a repeat customer and a smile cost you nothing in return.  She’s a blessing and we owe many a good burp to her mastery of the butcher knife!

The meal preparation of course is no different than one of our earlier posts….I won’t repeat myself however I did want to upload a few pictures just to get the taste buds jealous!

Here’s the link for the recipe and process: https://biggreenasianegg.wordpress.com/2011/01/29/fred-flintstone-ribz/

Thanks for reading and bon apetite!

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