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All photos copyrighted by Samuel Dore www.bursteardrum.net for BSLBT and Hungry Gap Production also Jason Steadman Photography and Rinkoo Barapaga


punkfection bbq'd ribs, with shaved asparagus, apple-slaw

Low and slow is the answer to cook it to the point that it is "falling off the bone", We'll start the ribs with a spicy, sweet, tangy dry rub then cook it in the oven, finish the ribs on the BBQ with a BBQ sauce, the BBQ gives it a smoky flavour... You can't get any Punkfection than this!



For the punkfection BBQ'd ribs:

  • 1 rack of pork ribs remove the silver skin off the back of the ribs.

  • 1 juice of lemon


For the BBQ sauce:

  • 2 tbsp olive oil

  • ½ onion, finely diced

  • 1 garlic clove, minced

  • 50ml apple cider vinegar

  • 50ml water

  • 50g ketchup

  • 50g brown sugar

  • 2 tbsp black treacle

  • 2 tbsp Dijon mustard

  • 1 tbsp Worcestershire sauce

  • 1 tbsp chilli powder


For the dry rub:

  • 40g brown sugar

  • ½ tbsp chilli powder

  • 2 tbsp sweet paprika

  • 1 tbsp salt

  • 1 tbsp dry mustard

  • 1 tbsp dried oregano

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp ground pepper


For the asparagus, apple-slaw:

  • 24 asparagus, thick

  • ½ red cabbage, finely sliced.

  • 2 crispy sweet red apples, cut into dices

  • 100g Brighton blue cheese

  • 1 tsp lemon juice

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 2 tbsp sugar

  • 30g mayonnaise

  • Bunch chives, chopped finely

  • 1 tsp cracked black pepper

  • 1 tsp salt


For the garnish:

  • 200g watercress (Optional)

  • 50g stilton blue cheese, crumble


  • FOR THE PUNKFECTION BBQ’d RIBS: Preheat oven to 150 degrees. Then with paper towel as clean the ribs dry of excess moisture, trim all the excess fat from the ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab the membrane with a paper towel to remove.

  • FOR THE DRY RUB: Rub the ribs with lemon juice then coat the ribs in the dry rub. Cover the ribs tightly with foil, bake in the oven for 2 ½ hours.

  • FOR THE BBQ SAUCE: Heat oil in a saucepan over medium heat, sweat the onions and garlic first for 2 minutes until golden brown. Add everything else and bring to the boil. Reduce heat then simmer for about 25 minutes and keep stirring occasionally until the sauce thickens as it cools.

  • FOR THE RIBS: After 2 ½ hours take the ribs out of the oven, pour away the excess liquid. Use an outdoor BBQ to finish the ribs on the grill to give it a smoky charcoal flavour (make sure the BBQ is low heat – not direct heat). Keep turning around every 5 minutes with each turn as keep basting the ribs with the BBQ sauce, keep watching the ribs so they don’t burn. A total of 20 minutes for grilling and basting with BBQ sauce.

  • FOR THE ASPARAGUS APPLE-SLAW: Remove the tough ends of the asparagus, Using a vegetable peeler, shave asparagus lengthwise to create short ribbons and place into a large bowl.

  • Toss cabbage together with asparagus, apple. Stir in vinegar and mayonnaise to coat, fold in lemon juice, Dijon mustard, sugar, chives, Brighton blue cheese, black pepper and salt. Give it a thoroughly well mixed then leave it until ready to serve.

  • TO PLATE UP: Place the ribs on a wooden board, cut them up into individual rib and place on top of each other, decorate with watercress, crumble blue cheese then, serve Asparagus apple-slaw in a bowl on the side.