The Ribs Guide
Ribs are fun to grill, and turn out really good. It is the perfect food to share when you have friends over. There are a few steps required for optimal results, and I have collected them here in my “ribs manual”.
Sweet hickory bbq sauce
This is a bbq sauce meant to use for both glazing and as a side dish. If you use it for glazing, add another tablespoon of brown sugar. It has a nice soft sting from the ground ginger and Worchestershire sauce, but it isn’t hot in any way.
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Hank’s Original Pork Rub
Hank’s Original Pork Rub is my own dry rub specifically composed for pork butts, ribs et.c. It is a classic rub, not too hot. If you prefer a hotter rub, add cayenne pepper or ground ancho chile pepper, whichever you prefer. This is a small batch, so it is enough for a large rack of ribs. If you want to, you can double or triple the recipe and store it in the fridge.
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Cognac sauce
Cognac sauce is a savory classic. It is best served with various meat dishes, and the cognac adds a touch of sweetness and complexity. Feel free to replace the thyme with another spice of your liking.
Lobster soup
Lobster soup is a luxurious dish if you ask me. It takes some time to make, but it is definitely worth the wait. You can make the soup a day in advance, then just heat it up and serve.
Brantevik herring
This type of marinade isn’t that common, but it is very good. It contains a lot of sugar, but the sweetness is very welcome as a complement to all the other salty marinades.
Mayonnaise marinated herring
Mayonnaise marinated herring is a nice twist on the more common mustard marinated herring. It is mild and easy even for beginners.
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Mustard marinated herring
Mustard marinated herring is a real classic. Do it yourself, it will be so much better than anything you can buy in the store.
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Apple chutney
This apple chutney is really superb complement for a cozy autumn dinner with friends. It has a bit of a sting, but not too much, so everyone can enjoy.