Michael Gledhill, Director of Tapas Tapas restaurants in Liverpool, recently challenged his head chefs to a BBQ rib recipe challenge. Here are the are the resulting recipe´s for you to compare (or try at home if you´re adventurous).
Diego´s “Costillas en Adobo” – Tapas Tapas Liverpool city centre
Marinate the rack of ribs in extra virgin olive oil, paprika, thyme, bay leaves & garlic overnight. Make the BBQ sauce with a white wine (fruity not dry), white vinegar, crushed tomato sauce, with a dash of HP sauce to colour. Let the ribs absorb the flavour & season to taste. Part cook the ribs on a charcoal grill until the surface becomes slightly crispy, then let them settle in the BBQ sauce. Finally, cook them through in an oven at a low temperature for several hours, which makes the meat falls off the bone when finished.
Miguelín´s (Michael´s) “Costillas de cerdo en una salsa dulce” – Tapas Tapas Waterloo
Crush some fresh pineapple & orange, add fennel seeds, crushed tomatoes, golden syrup & a hint of good quality ketchup. Season the ribs in salt & black pepper, then marinate for 24 hours in the BBQ sauce. Slowly braise them in the oven for five hours to make the meat as tender as possible.
You can see the finished dishes on their Facebook & Twitter pages, where there are links to photos!
