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Recipes

Beef

Beef-Short-Ribs.webp

Slow Cooked BBQ Ribs

​Ingredients
Rub

  • 1 tbsp brown sugar (sub white)

  • 2 tsp paprika

  • 1 tsp garlic powder (sub 1 tsp fresh garlic)

  • 1 tsp onion powder (sub garlic powder)

  • 1/2 tsp cumin powder

  • 3/4 tsp mustard powder (Note 2)

  • 1 tsp salt

  • 1/2 tsp black pepper

Barbecue Sauce

  • 2 garlic cloves , minced (sub 2 tsp powder)

  • 1/2 cup apple cider vinegar (Note 2 subs)

  • 1 1/2 cups ketchup , or Aussie tomato sauce

  • 1/2 cup brown sugar , loosely packed (ie don't pack it tight)(sub white)

  • 2 tsp EACH black pepper, onion powder, mustard powder (Note 2)

  • 1 tsp cayenne pepper (adjust to taste re: spiciness)

  • 1 tbsp Worcestershire sauce (sub soy sauce)

  • 2 cups water​

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Directions

  • Preheat oven to 160°C/320°F (all oven types).

  • Mix Rub in a small bowl large, enough to fit one rib.

  • Press beef ribs into the rub, coating all sides. Shake off excess.

  • Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.

  • Place ribs in sauce, turning to coat. Arrange meat side down in the sauce, bone side exposed (sauce won't cover completely, that's ok).

  • Cover tightly with foil or lid, bake 3 1/2 hours.

  • Remove from oven, remove foil. Turn ribs (some may have fall over, that's ok, just turn them). Spoon over sauce.

  • Bake 30 minutes uncovered, spooning over sauce again halfway through, until surface is caramelised and sticky. Check to ensure ribs are tender - pry a bit apart using two forks. (If not, cover and return to oven, but after 4 hrs they certainly should be!)

  • Remove ribs onto serving plate (use a spoon as meat will barely be attached to bone, if at all). Mix sauce to bring together (Note 3 on adjustments). Serve with ribs!

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A huge thank you to recipeineats for sharing their mouth-watering recipe—it's truly a keeper and one I'll definitely be making again!

Pork

Honey Glazed Crispy Pork Belly

Honey-Glazed-Crispy-Pork-Belly-square.jpg
​Ingredients

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Directions

  • Keep whole or slice into 2 10" x 1" x 1" slabs of pork belly, depending on size of pork belly. Score the skin with a sharp knife with crosshatch marks.

  • In a small bowl mix together the spice rub. Rub the spice blend on all sides of the pork belly, pressing to ensure it adheres and is coated. Wrap in plastic wrap and refrigerate for 30 minutes (preferably overnight).

  • If refrigerated over night, place on counter to come to room temperature an hour prior to roasting. Preheat your oven to 350°F. Place pork belly on baking tray lined with parchment or a deep baking dish. Roast uncovered in greased pan for 60 minutes (skin side up).

  • In a small bowl combine honey and dry sherry. Baste pork belly with honey sherry mixture. Drop temperature to 250°F and continue to render for 20 minutes. Baste one more time and continue cooking for 10 more minutes.

  • Allow to cool slightly before slicing.

Thank you to Kevin from Kevin Is Cooking for this incredible Honey Glazed Crispy Pork Belly recipe. Visit Kevin Is Cooking for more amazing recipes and culinary inspiration!​

Spit-Roasted Pig with BBQ Sauce

Sucklingpig.webp
​Ingredients
For the BBQ Sauce

  • 15g Groundnut or grapeseed oil

  • 3 Cloves of garlic, peeled and finely chopped

  • 1 Banana shallot, peeled and finely chopped

  • ¼ tsp Ground ginger

  • ¼ tsp Powdered allspice

  • ¼ tsp Mustard powder

  • ¼ tsp Cayenne pepper

  • ¼ tsp Smoked paprika

  • 210g Tomato passata

  • 100g Cider vinegar

  • 120g Demerara sugar

  • 1 tbsp Worcestershire sauce

  • 1 tbsp Golden syrup

  • tsp Salt

  • tsp Black pepper

For the Suckling Pig

  • 1 8Kg Suckling Pig

  • 3 Kg Rock Salt

Directions
BBQ Sauce

  1. Heat the oil in a saucepan over a medium heat. Add the garlic and shallot and sweat until soft (approximately 7 minutes). Add the dry spices, and continue to cook for 2 minutes, stirring to incorporate them. Add the rest of the ingredients and cook for 20 minutes. Pour the contents of the saucepan into a blender and blitz for 30 seconds until smooth. Pass through a fine sieve and allow to cool. Keep in an airtight container in the fridge until needed.

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Suckling Pig

  1. Dry the skin of the pig. Using a sharp knife, lightly score the skin in a cross hatch direction. Using some of the salt, massage the skin of the pig ensuring that it is covered in salt. Place some of the salt on the bottom of a large container. Place the pig on top and place the remainder of the salt on top to cover. Allow to stand for 2 hours. After the time has elapsed, remove the pig from the salt and scrub off the excess salt. Dry the skin with kitchen towels and place in the fridge overnight. Set up your rotisserie or BBQ by filling the tray with charcoal and igniting it. In the meantime, rub vegetable oil on the surface of the pig. Place the pig on the rotisserie and allow to rotate for 1 hour. Turn the heat up on the rotisserie to its highest and continue to rotate for approximately 3 to 3.5 hours while topping up the charcoal as necessary, making sure the heat is evenly distributed. Lower the heat on the pig in the rotisserie for the last 30 min of cooking.

Check out the original recipe by Heston Blumenthal on Everdure's website

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