RIBS: With Low and Slow BBQ Guide

Ribs: With Low and Slow BBQ Guide

There are few things in life more delicious, satisfying and universally loved than a plate of glistening, slow-cooked rack of ribs. RIBS With Low & Slow BBQ Guide is the ultimate collection of the very best recipes, tips and techniques from barbeque aficionado Adam Roberts.

The cookbook walks you through the big, bold flavors for all levels of expertise with all readers need to know about different rib types, marinades, rubs and cooking methods for both indoor and outdoor kitchens.

Unlocking the secrets to this unctuous, moreish cuisine will win everyone over. RIBS aims to promote the low and slow barbeque method, and embrace the growing -competition' culture within the industry; experimenting and expanding whilst also acknowledging the rich heritage of American barbeque culture.

As Co-Founder and General Manager of the Australasian Barbeque Alliance, Adam Roberts is a self-confessed food enthusiast and expert on all things ribs. In his role, he coordinates dozens of wood-fired barbecue competitions across Australia and New Zealand.

Adam also regularly competes against Australia's best barbecue teams on the Barbeques Galore Australian Barbecue Championship circuit and has picked up a handful of trophies for various categories including a Reserve Grand Championship trophy in 2017.

With many years of girth-building food experiences or tours of places including the United States, Caribbean, Mexico, South Pacific, Arabian Desert (UAE), Spain, Greece, Italy and Turkey"Adam has picked up some of the best flavor combinations and cooking techniques available and lays them down in Ribs for all to enjoy.

Ribs: With Low and Slow BBQ Guide
New Holland Publishers Australia
Author: Adam Roberts
RRP: $45

 

Smoked Honey Sesame Pork Ribs

Prep Time: 10 Minutes
Cook Time: 2 hours 40 minutes
Serves 4
Cooker: Barbecue Smoker
Skill Level: Medium

Ingredients
2 racks pork ribs
100 g (3 1 ⁄ 2 oz) honey
100 g (3 1 ⁄ 2 oz) butter, sliced
50 g (1 3 ⁄ 4 oz) sesame seeds
1 spring onion (scallion), thinly sliced

Rub
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon celery powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon freshly cracked black pepper, finely ground
1 tablespoon kosher salt

Method
Combine all of the rub ingredients in a bowl.
Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.
Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C (250°F) with apple or peach wood chunks or chips.
Remove the ribs from the smoker and drizzle with the honey, top with sliced butter. Double wrap each rack of ribs in foil and return to the smoker for a further 1 1 ⁄ 2 hours at 130°C (250°F).
Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.

Tip Drizzle with extra pre-smoked honey before serving for an extra sweet kick.


Chipotle Lamb and Corn Salsa Soft Tacos

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 2
Cooker: Grill Pan & Small Food Processor
Skill Level: Easy

Ingredients
2 tablespoons peanut oil
300 g (10 1 ⁄ 2 oz) cooked pulled lamb rib meat
4 soft tacos (flour or corn)
½ cup chopped coriander (cilantro)

Salsa
1 avocado, chopped
½ white onion, finely chopped
½ cup corn kernels
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon agave sugar

Sauce
½ cup light sour cream
½ chipotle pepper
juice of ½ lime
¼ teaspoons kosher salt
½ teaspoon agave suga

Method
To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.
To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency.
Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy. Remove the lamb once at temperature and set aside.
Place the lamb on the taco, drizzle with the chipotle sauce and top with the corn salsa. Add the chopped coriander, to garnish.

Tip Grill the corn on the barbecue to add some smoke and char for extra flavor and visual appeal.
Serve with a Spanish rice for a light meal option. Substitue lamb for beef, pork or chicken.


Ribs: With Low and Slow BBQ Guide
New Holland Publishers Australia
Author: Adam Roberts
RRP: $45



 

 
 



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