Feed The Man Meat

FeedTheManMeat_Cover_HR-copy-1-236x300You don’t have to dedicate your life to eating like a caveman to love a good barbeque – since the discovery of fire, roasting meat over a flame has made mouths water.

It’s fair to say that over the past couple of million years we have refined our cooking techniques, but regardless, there’s few cooking styles as popular and sociable as the good ol’ barbie.

Food writer and flame lover Oscar Smith has recently released his first cookbook Feed The Man Meat, and it’s a cracker. While it’s obviously carnivore-oriented, there are some great vegetable dishes – it’s a fun read, an ideal for anyone who loves to cook outdoors.

One highlight is the cooking chart and grilling 101 tips – there’ll be no excuse to over or undercook a steak again! From burgers to pizzas to quesadillas and delicious desserts, Feed The Man Meat is so much more than a few chops and bangers.

Here’s a recipe to get your tastebuds racing. Check out the rest at your favourite bookstore.

Feed The Man Meat, Oscar Smith, RRP$39.99

Southern Style Baby Back Pork Ribs

1.5 kg ribs, cut into four rib pieces

Dry Rub:
2 tbsp sea salt
1 1/2 tbsp sweet paprika
2 tsp smoked paprika
2 tsp garlic powder
1 tsp dry oregano
1 tsp celery salt
1 tsp chilli flakes

BBQ sauce:

1/2 red onion, finely copped
2 garlic cloves, finely chopped
2 tbsp soft brown sugar
1 tsp sweet paprika
1/2 tsp smoked paprika
125ml ketchup
60ml cider vinegar
60 ml pure maple syrup

Preheat a hooded BBQ grill to a low heat.

Combine all the ingredients for the dry rub in a bowl. Coat the ribs in the rub, then wrap 2-3 racks in foil parcels. Place the foil parcels on the grill and cover. Cook for two hours, turning every 30 minutes.

Meanwhile combine all the sauce ingredients in a small pot with 1 cup water. Cook over a low heat for about 25 minutes, until thick. Save half for serving.

Remove the foil packages from the grill and increase the heat to medium and grease it. Carefully unwrap the ribs and discard the foil. Brush the ribs with BBQ sauce, then cook, basting and turning regularly for 30 minutes – until they are browned, sticky, caramelised and charred.

Serve on a platter, drizzled with the remaining sauce and the salad of your choice.