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- Cuisine: USA
US chef Victor Pisapia talks about food, football and the World Cup.
How has your heritage affected your cooking?
Obviously growing up in the USA has affected my cooking immensely. Growing up in the melting pot of the USA, our style of cooking is diverse but I tend to lean towards the earthy flavours of the American West and the bright flavours of the American South. Along with the healthy options of California I have been able to produce unique dishes that are both bold and healthy.
Why is this dish representative of US cuisine?
Ribs are found in mostly every country under different a guise but in American they are traditional to the American South, particularly Texas. Everyone who is brought up in the USA knows ribs and the different types available lead to heated discussions amongst discerning foodies. Their bold, big flavours bring people together to create the ultimate BBQ.
How closely will you be following the World Cup?
I always try to sneak a few minutes to watch. Honestly I have no idea how it’s played and who is winning most of the time but I love watching everyone get so excited - I wish people could get that excited about feeding the world!
Is food or football more important to American people?
Food, as you can’t have football without the All American Hot Dog!
This interview is part of a series on chefs representing each of the countries in the 2010 FIFA World Cup. More interviews.
Ingredients
Dry spice rub
2 tbsp sweet paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried thyme
1 tbsp dried oregano
Ribs
4 racks pork baby back ribs (about 3-4 kilos)
2-3 tbsp favourite rib rub (see above)
3 cups BBQ sauce (recipe follows – or can use your favourite BBQ sauce)
1-2 bottle of dark beer
Chipotle sauce
25g butter
1 large onion, chopped
1 jalapeño chilli, chopped
400g tin tomato puree
1 smoked chipotle* chilli
1 tbsp molasses
1 tbsp dark brown sugar
2 cloves garlic, chopped
1/4 cup white wine vinegar
1/3 cup Worcestershire sauce
1/3 cup Tabasco
2 tsp tomato paste
Marinated coleslaw
½ head of white cabbage, cored & sliced very thinly
½ head of red cabbage, cored & sliced very thinly
1 medium onion, cut in half and sliced very thinly
1 cup white wine vinegar
¾ cup vegetable oil
1 cup sugar
1 tbsp salt
1½ tbsp dry mustard
1 tbsp celery seed
½ cup chicken stock
Preparation
Dry spice rub
Combine all ingredients – can be stored in airtight container. Makes
about 2/3 cup.
Ribs
Rub the ribs on both sides with spice rub. Place in a large sealable
bag or on a large sheet of aluminium foil placed in a large roasting
pan. Cover with beer and seal. Marinate in the fridge for an hour or
two.
Remove the ribs from the bag or aluminium foil and bring to room temperature.
Preheat the oven to 160 degrees. Line a large baking sheet with aluminium foil and remove ribs from marinade. Lay ribs on top, and tightly cover with foil. Roast 2 hours.
Make the Chipotle BBQ Sauce (can be made ahead and stored in fridge).
Pre heat the grill to medium heat.
Remove Ribs from oven and uncover. Place the ribs onto the hot barbeque grill, brush ribs with sauce so that it caramelises onto the ribs. Cook over heat for 6-8 minutes on each side.
Remove from BBQ and serve with your favourite accompaniment and
additional BBQ sauce on the side.
Chipotle BBQ sauce
Sautee onions and jalapeños add to a blender with tomato puree, smoked
chipotle chilli, molasses, sugar and garlic.
Blend the sauce and return to pan over medium heat.
Add vinegar, Worcestershire sauce, Tabasco and tomato paste. Simmer till reduced and quite thick. If too thick you can add a little water.
*Chipotle chilli can be found in specialty stores that provide
Mexican products.
Marinated coleslaw
In a stainless steel mixing bowl, layer the sliced cabbage and onion.
In a 2 litre saucepan, combine the vinegar, oil, sugar, salt, dry mustard, celery seed, and chicken stock and bring to a boil.
Pour the hot liquid over the cabbage and onion but do not mix.
Cover tightly with plastic wrap and marinate for 6 -8 hours or overnight in the fridge.
Toss before serving. The cabbage slaw can be made several days in advance and stored in the fridge until ready to use.
Serving Suggestions: smashed potatoes, corn on the cob
If you enjoyed this USA: Barbecue ribs recipe then browse more USA recipes, meat recipes, barbecue recipes and our most popular hainanese chicken rice recipe.
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