I don’t know if having an American style barbecue on the Australia Day weekend is somewhat perverse or likely to get your Australian citizenship annulled. My husband and I along with our friends, Gina, Hot Dog, Teena and Phillippe do World Theme Nights on occasion and, Your Honour, when planning our American theme night, it just happened to coincide with the Australia Day weekend. Our World Theme Nights involve cooking the chosen nation’s food, dressing in the clothing, speaking with the appropriate accents and listening to the music.
Since Gina is Canadian, which is near enough to America, she told us about her nephew, Matthew Fabian who lives in Milton, Canada. Prior to this he lived in Burlington and every year many cities in Canada enjoy a Ribfest competition where restaurants in the area have a stall in the park with their rib recipe for all to try and they compete for title of ‘best ribs’ as voted by the critics and public. Matt did not officially compete as he is not a restaurant, but as the story goes, a large group who went to Burlington’s Ribfest, then to Matt’s place, (unofficially) nominated his recipes as the best tasting on the day. He has kindly given me, via her, the recipe for these babies and I was more than happy to try the recipe out. The instructions are his word for word as I thought the fact that he wasn’t sure if we had Bourbon in Australia was funny and how he specifically mentioned using a new and not used paintbrush was truly hilarious.
If it does seem like a bit more work than your usual ribs, I think you could probably use a very good bought BBQ sauce instead of making your own but as I am literally a trouble maker, as in someone who prefers to make things more complicated, I made the BBQ sauce. Instead of using baby back ribs, I use regular pork ribs that my parents have found a reliable supplier of as they’re juicier and meatier. The heady smell of the dry rub will have you salivating and they’re worth the extra effort and the home made sauce is gorgeously tangy, much nicer than any bottled sauce you could buy although it seems to become a little milder once bottled and refrigerated. Dare I mess with perfection and suggest a drop or two of Tabasco? The ribs themselves are fantastically good, soft and incredibly flavoursome with the heady mixture of the dry rub and BBQ sauce permeating each bite. They aren’t what you’d call photogenic, looking almost burnt but glisteningly so, because of the dark dry rub and BBQ sauce basting.
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