The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×