Rum ‘n’ Ribs Barbecue

rum 'n' coke ribs

rum ‘n’ coke ribs

April 23rd, 2013

On Sunday the sun shone (for a bit) and the temperature rose to about 14ºC. Trusting the forecast, my friend Rabina had a barbecue with a distinct rum theme – somehow we got away with good weather – spring has sprung!

Above are Rabina’s rum ‘n’ coke marinated ribs, which were delicious.

jackfish

jackfish

I bought a kilo of Jackfish from Golborne Road Market – I was looking for sardines, which were thin on the ground, but the man at the fish stall recommended Jackfish as having a taste somewhere between mackerel and sardines.

flaming jackfish

flaming jackfish

I cleaned and gutted the fish before cooking them whole on a charcoal barbecue.

falksalt

falksalt

The fish were drizzled with olive oil and a squeeze of fresh lemon, then sprinkled with Wild Garlic Falksalt and cracked black pepper. Falksalt is put together in Sweden, but the sea salt itself comes from Cyprus.

barbecued jackfish

barbecued jackfish

The Jackfish turned out to be delicious – I’ll definitely be using Falksalt again. I’d be inclined to fillet the fish next time – they have lots of little bones like their mackerel cousins.

guacamole

guacamole

Rabina mixed up a guacamole with avocado and spring onions to snack on, while the food cooked.

ribs in barbecue sauce

ribs in barbecue sauce

Robert arrived with a second set of ribs,

home made barbecue sauce

home made barbecue sauce

marinated overnight in his homemade barbecue sauce, which, among other things, contained tomato, thyme, cayenne pepper and smoked paprika. It was very good and far more like an American barbecue sauce than its tamer English cousin.

robert's ribs

robert’s ribs

The ribs turned out beautifully.

red coleslaw

red coleslaw

On the side we had a red cabbage coleslaw and

barbecue fries

barbecue fries

home made oven fries,

barbecue rub

barbecue rub

sprinkled with Robert’s ground barbecue rub

crispy fries

crispy fries

to give them a hot and spicy flavour.

sweetcorn in the griddle pan

sweetcorn in the griddle pan

Last but not least, we had sweetcorn cooked in a cast iron griddle pan,

sweetcorn and butter

sweetcorn and butter

which turned out better than if it had been barbecued!

Before and during eating,  we got through a bottle or two of Cava, Prosecco and Rioja. Afterwards Rabina put together some rum cocktails: Burnt Oranges – rum, blood orange pulp, lemon, Angostura Bitters and Guinness, followed by Dark and Stormy – rum, lime, Angostura Bitters and ginger beer. If I remember correctly, Dark and Stormy was the favourite.

About Mad Dog

https://maddogtvdinners.wordpress.com/
This entry was posted in Drink, Eating Out, Fish, Food, Meat, Shopping and tagged , , , , , , , , , . Bookmark the permalink.

37 Responses to Rum ‘n’ Ribs Barbecue

  1. Everything looks good!

  2. Michael"arty'Barnett says:

    What a arty foody extravaganza the gathering experienced.
    The food was groovy & the folks as well.artyGent&Lady.XX

  3. Looks a wonderful BBQ MD all the food looks first rate,but those ribs…..mmm
    Cheers
    Marcus

  4. I have utter barbecue envy, the whole meal looks delicious and with Prosecco and Cava and cocktails? You lucky people. The ribs look outstanding. Great post!

    • mad Dog says:

      Thanks Tracey – I hope you get some better weather in Scotland soon! I think I should take a leaf from your book and try ribs with harissa next time 😉

  5. cecilia says:

    A wonderful dinner party, and when you get one of those perfect english evenings they are such gems. I love ribs and really should make my own sauce more often! c

  6. Wow, I’d happily eat all of that! Great post. Jack fish is a new one for me, ill have to lookout for it.

  7. Eha says:

    Thank you for my lesson of the day: Falksalt – like the idea of the wild garlic . . . must make enquiries 🙂 !

    • mad Dog says:

      Thanks Eha – the fish tasted great, but you might get equal results rubbing it with regular sea salt and garlic. I do love the idea of sea salt and wild garlic though 😉

  8. Tessa says:

    What a fabulous barbecue! Everything looks fantastic!

  9. expatchef says:

    Oh….the rum and coke ribs and the dark and stormy reminds me of our Bahamian bbq’s! Nothing like Island flavours to make me smile! Sounds like you all had a wonderful time!!!!

  10. ¡Qué rico todo, MD! 😉

  11. As ever, another fun get together with friends! Will have to look out for Jackfish, have never tried it/them!

  12. ChgoJohn says:

    Now that sounds like the way to do it. A relaxing dinner with friends, wine, and a gril preparing delicious food. Life is good! 🙂

  13. Wonderfully chosen and prepared food as ever, MD. You would be such an excellent eating and drinking companion:)

  14. rutheh says:

    What a spread! Wow. Better than a food magazine. Wish I were there to enjoy the feast.

  15. That’s quite a barbecue! Delicious ribs and corn cobs too….and guacamole…. best to catch the barbecue weather while you can this spring!

  16. I think I have become soft living here, feeling chilly when it dropped to 13C this week….that’s evening temps though ;0) the Jack fish looks great, perfect for BBQs. Is it like a sardine?

  17. cecilia says:

    Mad, darling. We have no London back door views and we have decided it must be you! Are you up to the challenge. Now, just for you The Fellowship won’t mind if you open the front door and shoot that way if you would rather.. I am dying to see what you see! Now I am flying over to Rogers to see if i can rattle his bones into action! he keeps thinking about it! What do you think? Will you come out to play?.. c

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