CST @ HOME #19

Serves 3-4

THE MEAT
2kg of pork ribs

FOR THE SPICE RUB
2 limes, zest and juice
4 garlic cloves, minced
4 tsp ground cumin
4 tsp paprika
Around 200ml olive oil

FOR THE LOUISIANA BBQ SAUCE
180ml cider vinegar
120g yellow American mustard
60g ketchup
60g brown sugar
1 smashed garlic cloves
1/2 tsp maldon
1/2 tsp cayenne
1/2 tsp black pepper

FOR THE GREEN SLAW
300g white cabbage, shredded finely
1/2 green pepper, julienned
1 Granny Smith Apple, peeled, cored and julienned
Zest and juice of 1 lime
1/2 green chilli, very finely diced
2 pinches of maldon salt
4 sprigs of mint, leaves shredded
2 tbsp chopped coriander
3-4 heaped tbsp Greek yoghurt

FOR THE MOPPING/BASTING SAUCE
250g ketchup
75g honey
2 tbsp soy sauce
2 tbsp malt vinegar
2 tbsp brown sugar
2 garlic cloves, minced
1 tsp Dijon mustard

Begin by marinating the pork ribs for as long as possible. Mix all of the spice rub ingredients together well and coat the ribs generously in the mixture. They’ll benefit from sitting in this marinade for a couple of days.

Next you need to cook them, low and slow before finishing them on the bbq. I’ve vacuum packed mine and cooked in a water bath but if this isn’t an option simply place them in a large baking tray with a splash of water and cover very tightly in tin foil. Cook at 120* fan for 2-3 hours. The meat must be very tender and coming away from the bone. Remove from the tray and chill completely before finishing on the bbq.

Whilst the pork is cooking make the Louisiana bbq sauce. Mix the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, black pepper over a medium heat. Simmer gently, stirring until the sauce has reduce by around 1/4 and is at the consistency of tomato ketchup.

Now make the green slaw, put all the ingredients in a large bowl apart from the yoghurt and herbs, mix very well and leave to stand for 10-15 minutes to allow the salt and citrus to break down the veg a little and soften it up. Then stir through the yoghurt and herbs and check the seasoning.

Now make the mopping/basting sauce. Put all ingredients in a pan and heat to melt the sugar.

Now you’re ready to go. Set the bbq up for indirect cooking, i.e put the coals on the opposite side of the bbq to where you’ll be cooking the ribs.

Brush the ribs generously with the mopping sauce and season. Cook on the bbq with the lid closed turning every 10 minutes or so. Make sure you’re constantly basting with the mopping sauce every time you turn the ribs. Cook until well coloured and hot throughout.