When Street Food Australia launched their first street bike with a line up of street food stalls at the Institute of Modern Art in Fortitude Valley, these pork ribs really caught my attention.
No surprise that it is the favourite recipe of Street Food Australia's food vendor Lukas Russell who is helping SFA generate training manuals and operating procedures for the street bikes and then training refugee/migrant vendors.
Find SFA's dumpling bike on the corner of William Street and Queen's Wharf Road, opposite Treasury Casino in the CBD every Monday, Tuesday, Thursday and Friday until the end of June.
In the meantime, here's the recipe which they generously shared in the SFA newsletter.
Tequila infused BBQ Pork Ribs
15 mins preparation, 2 hours cook time. Preheat oven to 165c if fan forced or 175c.
What you'll need:
1.5kg organic pork short rib (approx. 10 ribs)
For rub:
1/2 teaspoon chilli powder
1 tablespoon sea salt
1 teaspoon fennel seeds (toasted and ground)
1 teaspoon smoked paprika
1 teaspoon dried thyme
For marinade:
1 tablespoon olive oil
1 brown onion
2 cloves garlic
250g tomato puree
80g Colombian brown sugar or dark palm sugar
100ml balsamic vinegar
60ml tequila
1 lime zest and juice
Method:
• Trim any excess fat from rib rack and slice into single ribs and place in large mixing bowl.
• Mix all rub ingredients together in a small bowl and sprinkle over ribs, massage with clean hands into the pork and leave in fridge to infuse.
• Finely dice onion and garlic and saute in pot with olive oil till onion is translucent.
• Add balsamic and shaved sugar (using a kitchen knife shave sugar into smaller slices) and reduce for 4 mins.
• Add tomato puree and lime zest and reduce for a further 5 mins, stirring occasionally.
• Take pot off heat and stir in lime juice and tequila.
• Heat a fry pan large enough to fit ribs to a moderate to high temperature.
• Seal ribs for 1 minute each side and place into a olive oil greased oven tray.
• Coat ribs with marinade and cover tray with aluminium foil.
• Place into preheated oven and cook for approx. 1.5 hours at 165c.
• Remove foil and place ribs on a plate to cool.
• Pour roasting juices and marinade into a pot and heat till fat and oil has reached the surface and using a ladle remove.
• To serve ribs, heat in a pan on medium using marinade to baste ribs till darker in colour and caramelised.
Kerry Heaney
Disclaimer: Simply sharing food love