Sardines and Anchovies in Lemon Thyme Oil - Chef Recipe by Josh Niland
If you can find ultra-fresh sardines and anchovies, then this recipe is a must!
2 x 1.5kg racks pork spare ribs, or St Louis trimmed ribs
150g big red rub
250mL apple juice
2 Tbs brown sugar BBQ sauce
Charred corn cobs to serve
BBQ pit beans to serve
625mL tomato paste
700g brown sugar
500mL maple syrup
250mL apple cider vinegar
4 Tbs smoked paprika
1 1/2 Tbs onion powder
1 1/2 Tbs garlic powder
1 1/2 Tbs ground cumin
3/4 Tbs dried chilli flakes
3/4 Tbs black pepper
1 1/2 Tbs salt
BBQ pit beans:
1kg dried navy or pinto beans, soaked overnight then simmered until tender
250mL tomato paste
150mL tomato ketchup
100g brown sugar
60mL maple syrup
2 Tbs American-style mustard
2 Tbs apple cider vinegar
3 Tbs big red rub
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs dried thyme
1 Tbs hot sauce
1 Tbs salt
1/2 Tbs pepper
Big red rub:
4 parts sweet paprika
1 part brown sugar
1 part salt
1 part onion power
1 part garlic powder
1 part ground cumin
1 part ground chilli
1 part dried oregano
1 part dried thyme
In a large, heavy-based pot, add all ingredients except the cornflour and water, cook out over a low heat for 15 minutes, stirring often.
Make a slurry out of the cornflour and 2 cups of water. Set aside.
Add remaining water to the pot and mix thoroughly until fully combined. Simmer for 30 minutes, stirring often.
Whisk in most of the cornflour slurry and simmer for another 2 minutes.
Remove from heat. Place 2 tablespoons of sauce into a small bowl and place in the fridge for a few minutes to cool down. This will give you an accurate measure of viscosity.
If the sauce needs to be a little thicker, return to heat, whisk in remaining cornflour slurry and simmer for another 2 minutes.
Store BBQ sauce in a sealed container in the fridge for up to a month.
BBQ pit beans:
This makes enough for the barbeque, plus some for the freezer to save for breakfast with some sausages and eggs.
Combine everything except beans, in a mixing bowl and stir until mixed thoroughly. Add beans, stir to combine and pour into a large baking pan, or casserole dish.
Place into a smoker at 125 C (250 F) for 3 hours for the preferred, smoky version; or into the oven at 160 C (325 F) for an hour.
Pit beans are great served with any barbeque, remaining beans should be frozen in easily defrostable packs for later use.
Big red rub:
Mix it all together in a large bowl, and you’re good to go. Make heaps and give it to your friends, or store in an airtight container in the cupboard for up to a month.
Smoky pork ribs:
Get your smoker up to 125 C (250 F).
Season ribs generously with big red rub. Smoke ribs for 2 hours at 125 C. Spritz twice with apple juice.
Remove ribs from smoker and place meaty side up, each on a separate sheet of aluminium foil.
Rub ribs with butter and then sprinkle with sugar. Wrap tightly with foil. Return ribs to smoker for another hour, ensuring the temperature is still hovering around the 125 C mark.
After an hour, remove ribs from smoker and set aside for 5 minutes, so they are not searing hot.
Unwrap and return to smoker meaty side up. Glaze ribs with BBQ sauce and cook for another 15 minutes to set the glaze, glazing once more after 8-10 minutes. Alternatively, if you would like a drier rib, don’t glaze them and just return them to the smoker for 15 minutes to dry out the bark a little.
Once ready, slice and serve with charred corn and BBQ pit beans.