"Ribs n Rice" Spiced baby back ribs, sticky rice, soy, greens, pickle by Matt Burgess
2 racks of baby back ribs
The rub - all of it (see below)
2 tbsn fried onion (store bought)
1 cup of cooked rice
1 cup greens (I used rainbow chard)
1 sweet dill pickle cut in half
1 tsp sesame seeds
2 tbsn sweet soy sauce (ketjap manis)
Few sprigs of coriander
1 tsp crushed chilli flakes (optional)
1 tbsn brown sugar
1 tsp black pepper
1 tsp cinnamon
1 tsp five spice
2 tsp onion powder
1 tsp salt
Set up a smoker/ BBQ for indirect cooking.
Remove the hard sinew on the back of the ribs this will make it difficult to slice when cooked.
Pour a little of the soy onto the ribs this will be the binder to ensure the rub will stick.
Pour over the rub liberally to ensure and even coating.
When the temperature reaches 140-150C place your ribs on the BBQ.
Place onto the coals a couple of your favourite wood chunks of apple.
Close the lid and keep an eye on the temperature, regulate the temp between 140-150C. Cook for 1 hour
After 1 hour wrap each rack in foil, before you wrap them you have an opportunity to get some real flavour working into the meat, I like to add a tablespoon of melted butter, 2 tablespoons of water and 1 tablespoon of the sweet soy sauce. Wrap the ribs carefully place back onto BBQ and continue to cook for another 2-2½ hours.
Remove from BBQ and take off the foil, brush or mop the sticky soy over both sides of the ribs and slice.
Lay the rice onto a serving plate.
In small piles place the ribs, greens, fried onion and halved pickle.
Sprinkle over the sesame seeds and crushed chilli to finish.
Matt Burgess is the talented head chef at Caravan Restaurants and an incredible content creator. Follow @MatBlak for more epic food and BBQ content.