M MAG - JUN 2016

LIFE»recipes
photos EDDIE TEO recipes JASON POPE styling and art direction JENN CHEW DELIA GOH
A Carnivorous Feast
THE NEW DALLAS BAR & RESTAURANT MAY LOOK LIKE A POLISHED JOINT BUT ITS
STAPLES ARE RUSTIC MEAT DISHES PERFECT FOR COMMUNAL DINING.
BABY BACK BERRY RIBS
Serves 4 pax
5kg Pork ribs
Herb rub:
50g Dried sage
50g Dried mixed herbs
50g Salt
50g Sugar
Berry marinade:
150ml Chilli sauce
150ml Tomato ketchup
500ml Barbeque sauce
120ml HP sauce
120g A1 steak sauce
2 tbsp Honey
10g Crushed black pepper
6 pcs Pineapple rings
½ cup Canned
cranberries
150g White onions,
peeled
Salt & pepper
to taste
> Add the berry marinade
ingredients into a blender and
blend. Sauce should still have
some texture for best flavour.
> Mix all the dry herbs together,
rub the ribs and lay them on a
baking dish.
> Add just enough water into the
dish so it just covers the pork
ribs.
> Bake in the oven at 180 degrees
Celsius for two hours.
> Remove the ribs from the dish
and allow to cool. Once cooled,
rub the ribs with marinade
making sure to cover all the
ribs and let sit in the marinade
overnight in the refrigerator.
> When ready to serve, reheat
oven to 180 degrees celsius.
> Slather a generous amount
of remaining marinade on the
ribs and bake in the oven at
180 degrees celsius for seven
minutes or until marinade
caramelises.
> Serve with side of fries, salad or
coleslaw.
Jason Pope,50, Owner Dallas
Bar and Restaurant.
This Australian former chef has
been in the scene for over 35
years and has cooked at hotels
from Sydney to Bangkok and
Singapore. Today, he owns The
Rotisserie chain of eateries
and the two Dallas Bar and
Restaurant outlets. He takes a
personal interest in making
sure his restaurants serve
quality fare, while overseeing
the business.
82 JUN 2016