Barbecue Spare Ribs

Hosting guests can be a challenge because more often that not, people are on special diets or just like their food cooked a certain way. There’s nothing better than having a total carte blanche to cook for people that appreciate your cooking because of your style of cooking. I love to go rustic, no frills, easy- going, all inclusive.

I made pork  ribs that I marinated for just over 26 hours and a noodle and vegetable stir fry. We washed it all down with two bottles of Chilean wines, from a late harvest Muscat to a Cabernet Sauvignon which left us all chatting, reminiscing on old times and forgetting that we had revision and classes in the morning. It was a rather enjoyable evening.

Just served

For the ribs:

  • 1 kg spare ribs
  • a bottle of barbecue sauce
  • a clove of garlic
  • a few parsley leaves
  • a pinch of ground sage
  • a teaspoon of ground chilli
  • a teaspoon of Chinese 5 spice
  • a pinch of salt

For the stir fry:

  • a packet of egg noodles
  • 1/4 green, yellow and red pepper
  • 1/4 an onion
  • a clove of garlic
  • a few mushrooms
  • a handful of broccoli
  • a carrot
  • a handful of bean sprouts
  • oyster sauce
  • soy sauce
  • toasted sesame seed oil
  • a pinch of salt
  • black pepper ( to taste)

Spare Ribs (1.5 hours)

Pour all the ingredients into a large bowl and lovingly massage the spare ribs into the bowl to let the mixture work its magic into the raw meat.

Cover the bowl with cling film and refrigerate until you’re ready to cook.

Heat the grill to about 200 degrees.

When it’s piping hot, line a baking tray with tin foil, place the ribs on the baking tray and grill for about an hour and a half.

After about 50 minutes turn the ribs around and baste with the oozing juices and more sauce because they’ll probably be dried- out.

Pop them back in the oven for about 40 minutes and you’re good to go!

Just served

Stir fry (20 minutes)

Peel and cut the carrots finely  in long strips the blanch with the broccoli for a minute and place in a bowl of cold water to slightly cook them but keep them semi crunchy.

Cut the mushrooms, yellow, green and red peppers in long strips.

Cut the onion into thin strips then add a crushed garlic clove and sauté lightly in a wok with the toasted sesame seed oil.

Add the oyster, soy sauce and vegetables to the wok and cook for about 7-10 minutes on a medium- low heat.

Boil the noodles for about 10 minutes.

Strain, then introduce them to the wok, add a pinch of salt and black pepper and stir until all the sauce and vegetables mix- in with the noodles then you’re ready to serve.

Stir fry noodles

About to tuck in
About to tuck in





...from Dundee with love

  A much needed break from the seemingly endless lecture and seminar hours resulted in a retreat into the Scottish highlands. 
After having ‘camped’ at my cousins’ in Birmingham, Costa’s vanilla soya latte got me up at the crack of dawn and ready for what would be a friday morning of non- stop eating and binging on the first season of community. 

Fast forward four and a half hours where we had to change in Edinburgh for Dundee….

As we crossed the River Tay and the train pulled into the station, I had my cameras ready to capture every moment of the adventure I was about to embark on.

From stone skipping and lip syncing to movie nights and midnight snacks, we managed to somewhat curb the nostalgia for our childhood.

Easter egg hunt prep.

There’s something about the still of sipping a green tea and watching the sunrise with a nutella- spread bagel that makes you want to put on your sweatshirt, nike trainers and run as far as the horizon to get as close to it as possible.

Morning run in my #kowadakowa jumper

In Kingennie, the fishing lakes nestled in the golf course, alongside manure- scented neighbouring farms served as my adventure land. 

Panoramic view of the lake at Kingennie, Dundee

But sunset is my best time of the day. The incredible artwork display in the sky is just breathtaking. A feature I miss most about school in the Swiss Alps.

This video attempts to sum- up my time in Dundee.