Slow & Low

St Louis style BBQ Pork Ribs by Barry Horne

Ingredients:

1 rack St Louis style pork ribs (Pork ribs with extra belly meat on top)

Provenance BBQ House Rub

Method:

Preheat the oven to 140 deg c.

Ask your butcher to prepare the ribs by removing the membrane from the back of the ribs or order from the Superbowl Rib Pack

Cover the ribs generously with our Provenance House Rub and wrap in a double layer of tin foil.

Pulled Pork Bao, Pickles and Hoi Sin Mayo by Olivia Nossborn

Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.
Cook for 2-3 hours or until falling apart.
Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.

Oxtail Ragu with Gnocchi and Horseradish Gremolata

Get your butcher to chop your oxtail into pieces, season well and sear in a pan on a medium high heat to get some colour (do this in batches to enable all of them to get some colour).
Chop all the vegetables into small, similar sized, pieces and once all the oxtail is coloured, add the veg to the same pan and cook for 3-4 mins.
After 4 mins, add the herbs and wine.

BBQ Pork Baby Back Ribs by Barry Horne

Heat the oven to 140 degrees C.
Keep the racks whole and season well with the spice rub, lay the ribs out on a large amount of foil on a tray and and add a small amount of the BBQ sauce over each rack.
Wrap tightly in the foil and place in the oven and cook for 2 ½ to 3 hours until super soft and tender.

Slow cooked lamb shoulder with preserved lemon & harissa

Start with the pickled onions. Finley slice the red onion and mix with all the ingredients in a bowl and put aside.
Remove the lamb from the fridge and preheat the oven to 180C. Finely chop the preserved lemons into a pulp and put in a medium bowl, add the harissa and season well with salt and pepper. Rub the mixture all over the lamb.
Slice the onions and the garlic, scatter them across a roasting tray and place the lamb on top. Add the white wine and 500ml of water to the tray and place in the oven. After 20 minutes turn the temperature down to 140C and cook for 3-3.5 hours. Check every hour to make sure there is still a good amount of moisture in the tray top it up with water every now and again.