memphis barbeque pork

Barbeque may be a very simple and ancient
way of cooking but in America it’s now been
raised to something close to a religion. There are various distinct regional styles, some using sweet dry rubs, others tangy vinegar-based liquid sauces. Some insist on cooking beef brisket while others will only cook pork ribs but the Memphis style we use here is perhaps the most interesting variant. In Memphis, cooks tend to use a combination of a dry seasoning rub for the
initial long, slow cooking, then a spicy mop sauce
to moisten and flavour the meat at the end..

You Need: 1.5kg pork ribs (or any other cut
of pork on the bone – enough for 4)
Tomato ketchup
Wine vinegar
Worcester Sauce or Soy Sauce
Soft brown sugar
2 large carrots (or use 300g prepared coleslaw)
1/2 white cabbage
Mayonnaise (just a couple of tablespoons)
Potato salad to serve

kit contents:

BBQ RUB: (sea salt, soft brown sugar, sweet smoked paprika, sweet paprika, yellow mustard, ancho chilli, garlic. chipotle chilli, hot smoked paprika, onion, red pepper, black pepper, thyme, celery) BBQ SAUCE BLEND: (sweet smoked paprika, yellow mustard, ancho chilli, garlic, hot smoked paprika, allspice). COLESLAW BLEND: (celery salt, garlic, onion, yellow mustard, white pepper).

preparation time: 10 minutes plus 2 hours cooking time

heat rating: 3/5

equipment needed:

serves: 4