Slow & Low

"Ribs n Rice" Spiced baby back ribs, sticky rice, soy, greens, pickle by Matt Burgess

Method: 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...

Matt Burgess is the talented head chef at Caravan Restaurants and an incredible content creator. Follow @MatBlak for more epic food and BBQ content!

Slow cooked Short Rib Cheeseburger Pizza by Barry Horne

Method:

Start with the short rib as this takes about 2 hours. Pre heat the oven to 160 deg C. Roughly chop the veg and leave to one side. Season the ribs well with salt and pepper and sear in a hot pan to get colour all over, take them out and add the onion and carrot and colour them also. Add the tomato puree and cook for 1-2 mins, remove everything from the pan and place in a deep dish or baking tray, deglaze the pan with the red wine and reduce, then add the beef stock, bring to the boil and pour over the beef and veg cover with some foil and put into the oven and cook for 2-3 hours or until it’s falling apart.

St Louis style BBQ Pork Ribs by Barry Horne

Ingredients:

1 rack St Louis style pork ribs (Pork ribs with extra belly meat on top)

Provenance BBQ House Rub

Method:

Preheat the oven to 140 deg c.

Ask your butcher to prepare the ribs by removing the membrane from the back of the ribs or order from the Superbowl Rib Pack

Cover the ribs generously with our Provenance House Rub and wrap in a double layer of tin foil.

Pulled Pork Bao, Pickles and Hoi Sin Mayo by Olivia Nossborn

Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.
Cook for 2-3 hours or until falling apart.
Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.

Oxtail Ragu with Gnocchi and Horseradish Gremolata

Get your butcher to chop your oxtail into pieces, season well and sear in a pan on a medium high heat to get some colour (do this in batches to enable all of them to get some colour).
Chop all the vegetables into small, similar sized, pieces and once all the oxtail is coloured, add the veg to the same pan and cook for 3-4 mins.
After 4 mins, add the herbs and wine.

BBQ Pork Baby Back Ribs by Barry Horne

Heat the oven to 140 degrees C.
Keep the racks whole and season well with the spice rub, lay the ribs out on a large amount of foil on a tray and and add a small amount of the BBQ sauce over each rack.
Wrap tightly in the foil and place in the oven and cook for 2 ½ to 3 hours until super soft and tender.