Fiery BBQ Pork Ribs with Holy Fuck Sauce

With London weather as good as this, it seems a sin to cook in the kitchen instead of firing up the BBQ nestled in my uber small garden. I feel for the neighbours upstairs as they slam their windows shut to stop the smoke from billowing in, but I just can’t help myself. The unmistakable taste of charred meat on raw flame is too big a temptation to resist.

Last nights offering was slow cooked Pork Ribs, basted in the deliciously fiery but flavoursome Holy F@*k sauce. Not for the faint hearted, these ribs will leave you tingling for hours.

For those of you not already acquainted with Holy F@*k Sauce, this kick ass hot sauce is the creation of The Rib Man – a street food god hailed as serving up some of the best ribs and rib rolls in London.  The sauce is made with Scotch Bonnet and Naga Bhut Jolokia chills – the hottest in the world….reach for the milk!

The Rib Man has gained himself a bit of a cult following of late, and his special brew sauce is being put to the test in all manner of dishes, from French Toast to Burgers to Pizza. My tribute to the cause are these ribs – slow cooked in the oven with a few aromatics for a couple of hours and then smothered in the fiery sauce before finishing on the flame.

This is the way to do ribs – they were MEAN – meat falling off the bone, with a charred, sticky, fiery hot coating. The perfect distraction for all this summer sunshine if there ever was one.

Simply done – I cooked the whole rib in the oven on a low temperature for 2 hours – with 1 roughly chopped leak underneath, 8 peppercorns, 5 cloves, a couple of star anise and a good glug of water (covered tightly in foil).

Remove from the oven and allow to cool a little, then pour any of the baking tray juices into a saucepan and reduce until you have thicker syrupy sauce.  Add some Holy Fuck Sauce (how much is up to your discretion) and a squeeze of ketchup and cook out for a further minute or so.  Baste the ribs generously, and place on the BBQ. Turn the ribs and rebaste every couple of minutes to guarantee a deliciously sticky and charred rib.  My only advice is to do more than you think as they’ll be gone before you know it!

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