ribs – The Interiors Addict

Foodie Friday: Smokey Barbecue Pork Ribs

Fire up the barbie and invite some friends over for ribs! These tender, smoky and slightly spicy ribs by Williams-Sonoma will leave you licking your lips (and fingers!). For extra smokey flavour, use smoking chips inside your barbecue. If you don’t own a barbecue, you can also cook these ribs in the oven. Serve them with a zesty coleslaw salad and some fresh bread rolls – everyone’s happy!

Ingredients

2 racks pork ribs, about 2.5 kg total

For the rub:

1/2 cup brown sugar
2 tbs chilli powder
2 tsp salt
1 tsp smoked paprika

For the sauce:

3/4 cup tomato sauce
1/4 cup brown sugar
2 tbs Worcestershire sauce
1/4 cup apple cider
1 tbs soy sauce
1 tbs Dijon mustard
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground cinnamon
Pinch of nutmeg
Large pinch of salt

Method

Preheat barbecue or oven to 165°C.

To make the rub, in a small bowl, combine the brown sugar, chilli powder, salt and paprika.

Place the ribs on a barbecue-friendly tray, such as the High-Heat Nonstick Steel BBQ Roaster from Williams-Sonoma, or a baking tray if you’re cooking in an oven. Spread the rub evenly over both sides of the ribs. Transfer the ribs to the barbecue or oven and cook for about 3 hours, turning the ribs every hour, until the meat starts to pull away from the bones. Remove the ribs from the barbecue, cover with aluminium foil and let rest while you make the sauce.

To make the sauce, in a saucepan combine the tomato sauce, brown sugar, Worcestershire sauce, apple cider, soy sauce, mustard, onion powder, garlic powder, cinnamon, nutmeg and salt. Bring to a boil over medium-high heat then reduce the heat to medium. Simmer for 4 to 5 minutes, or until reduced by half. Remove from the heat.

Baste both sides of ribs with barbecue sauce then return to barbecue or oven for a further 5 minutes.

Transfer ribs to a cutting board, cut into single pieces and serve hot with the remaining barbecue sauce alongside.

Serves 6.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade.

Foodie Friday: Korean Short Rib Tacos with Crunchy Asian Slaw

Everybody loves taco night! This lip-smacking recipe from Williams-Sonoma is a mash-up of Asian and Latin American cuisines; a fresh, crunchy slaw is paired with tender short ribs and a slightly spicy sauce. Don’t be intimidated by the varied list of ingredients – once you marinate the short ribs overnight, the slaw comes together in no time!

Serves 6

Ingredients

For the short ribs:

1/2 cup soy sauce
1/4 cup sake or water
3 tbsp dark sesame oil
6 tbsp sugar
1 tbsp freshly grated ginger
4 cloves garlic, minced
2 tbsp sesame seeds
1 white onion, cut into large chunks
1 ripe pear, cored and shredded
Salt and freshly ground pepper
750 g boneless beef short ribs, thinly sliced

For the dressing:

1/2 cup loosely packed fresh coriander leaves
3 green onions
Juice of 2 limes
2 tbsp rice vinegar
1 tbsp honey
1/2 tsp salt
2 tbsp olive oil

For the slaw:

2 cups shredded cos lettuce
2 cups shredded red cabbage
4 radishes, thinly sliced
1/2 cup fresh coriander, tough stems removed
2 green onions, white and tender green parts only

For the sriracha cream:

1 tsp sriracha
3 tbsp sour cream

12-to-14 flour or corn tortillas, warmed

Method

To make the marinade, in a large bowl, stir together the soy sauce, sake (or water), sesame oil, sugar, ginger, garlic, sesame seeds, white onion, pear and 1 tsp each of salt and pepper.

Add the beef to the bowl and toss to coat thoroughly. Cover and let marinate in the refrigerator overnight.

When you are ready to cook, remove the beef from the refrigerator and let stand at room temperature for about 15 minutes.

Meanwhile, heat the barbecue or a grill pan on high.

While the barbecue is heating, make the dressing for the slaw. In a food processor, combine the coriander, green onions, lime juice, rice vinegar, honey and salt. With the machine running, drizzle in the olive oil in a slow, steady stream and process until well blended. Set aside.

Coat the barbecue grate lightly with cooking spray. Using tongs, arrange the beef on the grate directly over the heat and cook, turning once, until nicely grill-marked and cooked to the desired doneness, about 2 minutes per side for medium-rare. Using the tongs, transfer the white onion from the bowl to the grate directly over the heat and cook for about 5 minutes per side, until soft. Transfer to a plate and cover to keep warm. (Discard the marinade.)

To make the slaw, in a large bowl, toss together the lettuce, cabbage, radishes and coriander. Chop the green onions coarsely and toss them into the bowl. Add the dressing to the slaw to taste; toss to combine, tasting as you go.

In a separate small bowl, make the sriracha cream by stirring together the sriracha and sour cream. Stir half of the sriracha cream into the slaw.

To assemble, fill the tortillas with the beef and onion, and top with a few big pinches of the slaw. Serve immediately. Pass the extra sriracha cream at the table for drizzling.

–Adapted from Williams-Sonoma’s Taco Night, by Kate McMillan.