AT A GLANCE
"Papi Chulo's smoked pork ribs are amazing. Any chance you could
publish the recipe?"
Kai Ball, North Narrabeen, NSW
REQUEST A RECIPE
To request a recipe, email firstname.lastname@example.org or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
|01||Preheat a coal barbecue to low heat (120C). For barbecue rub, combine ingredients in a bowl then rub all over ribs and set aside. Add wood chips to hot coals and heat until smoking, then grill ribs turning once until starting to colour (1 hour). Wrap in foil and cook, topping up coal and wood chips as necessary until tender and meat falls off the bone (1½-2 hours).|
|02||Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).|
|03||For Vietnamese-style coleslaw, whisk fish sauce, vinegar, caster sugar, lime juice and 50ml water. Just before serving, toss cabbage, herbs and spring onion in a bowl with dressing to combine.|
|04||To serve, unwrap ribs and brush thickly with barbecue sauce mixture. Serve hot with Vietnamese-style coleslaw and with extra barbecue sauce to the side.|
Note Try to find pork ribs with the most amount of meat you can. Clean the silver skin off the back of the ribs using a fork or small knife to pry it off using a tea towel to secure. Applewood and oak chips are available from barbecue shops. At Papi Chulo they use Frank's Red Hot sauce and Yamasa Soy Sauce.