American BBQ is a tradition of long slow cooked meats dating back to the 1800s. Different states have developed their own specialities and smoked BBQ pork is a bastion of southern states like Carolina. There are many different options to add the smokiness to a dish from meat rubs and marinades to sauces and cheese. In this recipe I have used a combination of a marinade, sauce and then balanced the smoke flavours with the cheese and sweetness from the pickles and bacon jam and created interesting textures with a soft bun and crispy bacon.
American BBQ is a tradition of long slow cooked meats dating back to the 1800s.
- 130g of rib or 150g rib pattie 6 pickle slices
- 2 rashers crispy smoked bacon 2 tbsp bacon onion jam (as per the recipe)
- 2 slices smoked cheese (Anchor smoked slice or to add value swap out for sliced Kāpiti Smoked Havarti or Mainland Smoked Cheddar) or Anchor Burger Slices
- 1 tbsp BBQ sauce (IPA BBQ
- sauce or chef favourite)
- 1 po’ boy bun (long roll)
Marinate pork spare ribs in a smokey BBQ sauce of your choice and slow roast in a covered tray for 4 hours @ 135°C. Push the bones out and press in a weighted tray until cold and set.
Mix pork mince with soft herbs & finely diced onion, shape into long pattie pushing your finger into them to create the look of ribs.
Sear pattie or rib meat & cook until warm in the middle then toss in BBQ sauce to coat.
Slice & toast bun, smear bacon jam on base & BBQ sauce on the inside of the lid, place rib on the base, top with cheese, pickles & crispy bacon, top with lid and serve.
Bacon & Onion Jam Ingredients
- 2 cups (500g) bacon, chopped 4 cups onion, chopped into chunks
- 3/4 cup brewed coffee
- 3 tbsp honey or other sweetener
- 1/2 tsp cumin
- 1 tbsp balsamic vinegar
Cut the bacon into 1cm wide pieces and fry on medium-high heat until they begin to brown. Remove the bacon from the pan and transfer to a paper towel. Set aside.
Keep the fat from the bacon in the pot and add the onions. Cook the onions until they begin to soften, reduce the heat to low, add the coffee, honey, cumin, and bacon and allow it to simmer for 35–40 minutes or until the mixture has begun to thicken and become jam-like inconsistency.
Once it has reached the desired consistency, stir in the balsamic vinegar.
Transfer the mixture to a food processor and pulse 3–4 times so the bacon is broken down into smaller pieces, don’t overdo it as the jam should be chunky rather than a paste/puree. Transfer to an airtight container and store in the fridge for up to 3 weeks.