Adam Roberts has made a career out of perfecting the art of the barbecue. He’s trained thousands of barbecue judges, won many major trophies in barbecue contests around the world, co-produced an international documentary series called Beyond The Flame, and explored the art of barbecuing in numerous countries.
All of that experience comes to the fore in Ribs and Sides, a collection of his best recipes, tips and techniques. He provides a run-down on the various types of barbecues and cookers available, the types of fuel and wood to use, how to check if your meat is cooked, and how important rubs are for enhancing taste.
“Rubs are a common element in adding incredible taste to meats before, during and after cooking, particularly on the barbecue, grill or smoker,” he says.
Recipes for rubs
Each recipe in Ribs and Sides has a list of rub ingredients to get you started but Roberts suggests that once you’re comfortable with the concept, you should experiment with your own taste profiles to make each recipe your own.
Roberts walks the reader through everything they need to know about different rib types, marinades, rubs and cooking methods for both indoor and outdoor kitchens.
There are so many delicious recipes in this book, from Spicy Apple & Salted Caramel Pork Ribs, to Crumbed Rosemary and Mint Lamb Ribs, Massaman Beef Ribs, and the Chilli Beef Bowl here.
If you love barbecuing, and if you especially love slow-cooked ribs, Ribs and Sides will be your new best friend.
Buy your copy of Ribs and Sides from Book Depository now (free delivery worldwide).
Buy your copy of Ribs and Sides from Australian-owned Booktopia.
Recipe for Chilli Beef Bowl
Serves 4
INGREDIENTS
210g (7½ oz) red kidney beans
1 red onion, finely chopped
1 tablespoon freshly cracked pepper
1 tablespoon kosher salt
4 tomatoes, finely chopped
2 tablespoons mild American mustard
1 teaspoon agave sugar
125 ml (4 fl oz) beef stock
2 tablespoons hot sauce
1 small habanero chilli, finely chopped
1 tablespoon Mexican chilli powder
2 garlic cloves, finely chopped
200 g (7oz) corn chips
100 g (3½ oz) light sour cream
½ cup grated mozzarella cheese
500 g (10½ oz) cooked pulled beef short rib meat
½ cup chopped coriander (cilantro)
METHOD
In a large pot, put all of the ingredients except for the corn chips, sour cream, mozzarella cheese, pulled beef short rib meat and coriander.
Bring the mixture to the boil and simmer for 15 minutes, or until the tomatoes and beans are soft. Stir occasionally to combine and to prevent the bottom of the mixture from overheating.
Add the beef to the chilli mixture and simmer for a further 15 minutes. Remove from the heat to cool slightly before pouring into a large bowl.
Serve with a dollop of light sour cream and mozzarella cheese. Garnish with chopped coriander. Scoop the chilli beef mixture out of the bowl with the corn chips.
Tip: Add or remove quantity of chilli to taste.
Recipe and images from Ribs and Sides, by Adam Roberts. Published by New Holland and reproduced with the publisher’s permission.
This story originally appeared in PS News.
