Waterloo butcher Martin has been swatting up on the Ginger Pig meat book, and has chosen one of Fran's delectable recipes to prepare for his Waterloo customers.
Jacob's rib - or short ladder ribs - are big meaty beef ribs, providing bags of flavour and succulence for a fairly small sum. Martin has taken the hard work out of Fran's spiced rib recipe and rubbed the ribs with the spice mix for you, meaning they're ready to be glazed and oven baked (or, fingers crossed, cooked on the BBQ). His marinaded ribs will be available for the next two weeks so hop to our counter in Greensmiths, Waterloo, if you fancy putting some in your face.
Here's the recipe if you want to make them at home.
Recipe by Fran Warde, from the Ginger Pig Meat Book.
For the ribs
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
8 individual Jacob's ladder ribs
Vegetable oil for baking tray
For the glaze
2tbsp white wine vinegar
1tbsp Worcestershire sauce
Juice of half a lemon
2 tbsp ketchup
1 tsp mustard
1. Mix together all the spices, garlic powder and seasoning, place in a resealable plastic bag, add the ribs and shake the bag to coat the ribs. Leave them in the bag, in the refrigerator, to marinade overnight. Remove them from the fridge at least an hour before you'd like to start cooking them.
2. Melt the butter for the glaze in a small saucepan, over a low heat, add the sugar and vinegar and stir until dissolved. Mix in the remaining ingredients and stir until smooth.
3. If cooking on a BBQ, the ribs will need a good 1.5 hours over a lowish heat, with fairly constant turning. If cooking in the oven, preheat to 170C / Gas Mark 3, place on a lightly oiled baking tray and cook for 1.5 hours, until cooked through. Both methods of cooking require the ribs to be frequently basted with the glaze - use a brush to paint it on evenly, delivering a wonderful, sticky finish.
Tuesday, 19 June 2012
We spent last week 'popping-up' in our Askew Road shop, turning our butchers shop into a restaurant by filling it with tables, chairs, guests, glasses, crockery, cake stands and more. Guests enjoyed a six-course surprise menu, which celebrated the arrival in the shops of our 100-day chickens. Here's a flavour of what went on.
|Rillettes, scratchings, 'bread and butter' pickle|
|Broth with watercress, peas and parsley|
|Ravioli, with asparagus and a butter sauce|
|Coq au vin, boulagere potatoes|
|Cheese, crispbreads made near the farm|
There was a beautiful dessert too, made by Sarah on our Yorkshire Farm, but it was so popular we're serving it again at our two pop-up events in Hackney this week, and don't want to spoil the surprise.
Think you might fancy coming to a future dinner-in-a-butchers-shop? Email firstname.lastname@example.org with the subject field 'mailing list' and we'll be sure to let you know about future events and new meaty things in general...but definitely, definitely no spam.
@GingerPigLtd really enjoyed last night's six course chicken dins with @lagebaston and especially great to meet @ruduss and @barmbakery
@GingerPigLtd thanks for delicious food at#winnerwinnerchickendinner last night - ate so much choock I might just start sprouting feathers!
still stuffed after #winnerwinnerchickendinner courtesy of @GingerPigLtd. Great night though - when's#winnerwinnerbeefdinner??
@GingerPigLtd huge compliments to the chef as well please!
Thanks @GingerPigLtd for a great #winnerwinnerchickendinner last night - can't wait to roast my 100 day pullet this weekend
thanks to @GingerPigLtd for last night's#winnerwinnerchickendinner - I am still full! Found a bit of cheese in my coat on way to work...
Ate some amazing food last night at @GingerPigLtd's supper club. Lovely people and lovely chicken. Especially the ravioli.