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There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Smoked pork ribs with barbecue sauce and Vietnamese-style coleslaw


"Papi Chulo's smoked pork ribs are amazing. Any chance you could publish the recipe?"
Kai Ball, North Narrabeen, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

4 American-style pork rib racks (about 700gm each, see note) For smoking: applewood and oak chips, soaked for 1 hour in cold water, drained (see note)   Barbecue rub 80 gm sea salt flakes 2½ tbsp smoked paprika 2 tbsp black peppercorns, coarsely crushed 1 tbsp onion powder 2 tsp garlic powder ½ tsp each smoked paprika and cayenne   Barbecue sauce 2½ tbsp tomato sauce 2 tbsp brown sugar 1 tbsp soy sauce 15 ml hot sauce (see note) 2 tsp black peppercorns, coarsely crushed 1 tsp each onion powder, garlic powder and Korean chili powder ½ tsp each smoked paprika and sweet paprika   Vietnamese-style coleslaw 2½ tbsp each fish sauce and white vinegar 50 gm caster sugar Juice of ½ lime 300 gm each Chinese cabbage and red cabbage, shredded on a mandolin ¼ cup (loosely packed) mint and coriander, coarsely torn 3 spring onions, thinly sliced

Method

  • 01
  • Preheat a coal barbecue to low heat (120C). For barbecue rub, combine ingredients in a bowl then rub all over ribs and set aside. Add wood chips to hot coals and heat until smoking, then grill ribs turning once until starting to colour (1 hour). Wrap in foil and cook, topping up coal and wood chips as necessary until tender and meat falls off the bone (1½-2 hours).
  • 02
  • Meanwhile, for barbecue sauce, combine ingredients in a bowl with 2 tsp water and set aside for flavour to develop (30-35 minutes).
  • 03
  • For Vietnamese-style coleslaw, whisk fish sauce, vinegar, caster sugar, lime juice and 50ml water. Just before serving, toss cabbage, herbs and spring onion in a bowl with dressing to combine.
  • 04
  • To serve, unwrap ribs and brush thickly with barbecue sauce mixture. Serve hot with Vietnamese-style coleslaw and with extra barbecue sauce to the side.

Note Try to find pork ribs with the most amount of meat you can. Clean the silver skin off the back of the ribs using a fork or small knife to pry it off using a tea towel to secure. Applewood and oak chips are available from barbecue shops. At Papi Chulo they use Frank's Red Hot sauce and Yamasa Soy Sauce.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2014

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