Fiery BBQ Pork Ribs with Holy Fuck Sauce

With London weather as good as this, it seems a sin to cook in the kitchen instead of firing up the BBQ nestled in my uber small garden. I feel for the neighbours upstairs as they slam their windows shut to stop the smoke from billowing in, but I just can’t help myself. The unmistakable taste of charred meat on raw flame is too big a temptation to resist.

Last nights offering was slow cooked Pork Ribs, basted in the deliciously fiery but flavoursome Holy F@*k sauce. Not for the faint hearted, these ribs will leave you tingling for hours.

For those of you not already acquainted with Holy F@*k Sauce, this kick ass hot sauce is the creation of The Rib Man – a street food god hailed as serving up some of the best ribs and rib rolls in London.  The sauce is made with Scotch Bonnet and Naga Bhut Jolokia chills – the hottest in the world….reach for the milk!

The Rib Man has gained himself a bit of a cult following of late, and his special brew sauce is being put to the test in all manner of dishes, from French Toast to Burgers to Pizza. My tribute to the cause are these ribs – slow cooked in the oven with a few aromatics for a couple of hours and then smothered in the fiery sauce before finishing on the flame.

This is the way to do ribs – they were MEAN – meat falling off the bone, with a charred, sticky, fiery hot coating. The perfect distraction for all this summer sunshine if there ever was one.

Simply done – I cooked the whole rib in the oven on a low temperature for 2 hours – with 1 roughly chopped leak underneath, 8 peppercorns, 5 cloves, a couple of star anise and a good glug of water (covered tightly in foil).

Remove from the oven and allow to cool a little, then pour any of the baking tray juices into a saucepan and reduce until you have thicker syrupy sauce.  Add some Holy Fuck Sauce (how much is up to your discretion) and a squeeze of ketchup and cook out for a further minute or so.  Baste the ribs generously, and place on the BBQ. Turn the ribs and rebaste every couple of minutes to guarantee a deliciously sticky and charred rib.  My only advice is to do more than you think as they’ll be gone before you know it!

BBQ Chicken Yakitori Skewers

Copius amounts of sunshine, a BBQ and a few of delicious recipes from Reiko Hashimoto’s ‘Hashi Cooking – A Japanese Cookery Course’ make for a good evening.  I’m delighted with the results of my first BBQ this year.

These Chicken Skewers are seriously good on the BBQ – the Teriyaki marinade takes on a lovely charred flavour with the chicken thigh meat staying gloriously succulent and moist. I made mine substantially bigger than the delicate nibbles in Reiko’s book so they could take a bit more of a hit on the BBQ without overcooking.  The key to a gloriously sticky skewer is to keep turning and basting, a few minutes at a time.  I served this with a Prawn, Wakame and Cucumber Salad and Japanese Coleslaw (recipe links below).

BBQ Chicken Yakitori Skewers

Ingredients

600g Chicken thigh (boneless and skinless), cut into 1-2 inch pieces
2 Courgettes, sliced (or 5 Baby Leeks and 1 Red Pepper in Reiko’s recipe)
Bamboo Skewers (12-16 for Small Skewers or 5-6 for Large Skewers)
Seven Spice Red Chili or Sansyo Pepper (for dipping)
 
For the Teriyaki Sauce
200ml Soy Sauce
100ml Sake
100ml Mirin
3-4 tablespoons sugar
 
Method

To make the teriyaki sauce, mix all the ingredients in a small sauce pan and simmer on lowest heat for about 20-30 minutes until you are left with a sauce thick enough to baste with.

Allow the sauce to cool, loosen with a little water and marinade the chicken for a day if possible, or at least 2-3 hrs.

Soak the skewers in water for 5 minutes to prevent them from burning on the BBQ.  Skewer the chicken pieces, alternating with a slice of courgette (or baby leeks and red pepper as per Reiko’s recipe) and lay on a tray.  I continued to baste these with left over marinade whilst the BBQ was getting ready.

Cook the skewers on the BBQ, basting and turning every few minutes.  These large skewers took about 15 minutes to cook.

To serve I sprinkled with a few Toasted Sesame seeds.

Devine!!