Following the great success of Paul’s pulled pork recipe a week earlier, plans were being hatched for the approaching weekend. I waited patiently on Saturday morning for ‘the signal’ which came through in SMS form, something along the lines of “Have pork belly ribs, let me know if you want to come over on Sunday”.
After the last round of photographs I posted for Paul’s pulled pork, I wasn’t about to miss an opportunity like this so I replied in the affirmative. It turned out to be an excellent decision. I am pleased to report that Paul knows exactly what he is doing and I am excited to share his recipe with you here. One of the great things about using the Weber is that it gives you time to spend with your guests while the meat more or less takes care of itself. Every fifteen minutes or so, Paul would quietly duck outside to offer a little more love to the tender morsels under the lid, a turn here, a basting there, slowly crafting the final product.
I think it would be appropriate in this instance to more or less let the pictures speak for themselves; if only you all had the chance to actually have a taste of this sensational feast! There were grunts of joy and lashings of praise as we worked our way through the lot.
Great food, great company, great conversation, this is what its all about. I look forward to reciprocating in the near future.
BBQ Sauce Recipe
This is a delicious recipe that can be used for preparing pork ribs, even steak; it’s well worth keeping on hand.
1/2 cup of chopped celery (thinly sliced)
3 tablespoon finely chopped onion
2 tablespoon of butter
1 cup Tomato Ketchup
1/4 cup of Lemon Juice
2 tablespoon vinegar
2 tablespoon Sugar
1 tablespoon Worstershire Sauce
1 teaspoon dry mustard
1/4 teaspoon salt
dash of pepper
Cook celery and onion in the butter until soft then add the rest of the ingredients and bring to the boil and simmer. You can let this sit after it has simmered for a while then reheat when you are ready.