
Hearty Hungarian-style Venison Goulash Stew
Straight from field to table, this comforting stew cooks venison in a hearty broth until it's perfectly tender.
I’m not shy of sharing my opinion. I have gone on record about certain topics I feel strongly about, and one controversial topic is the rib sandwich. I may have been involved in one or two heated online discussions about smoked pork ribs piled atop bread. So here I have the word count to make my stance very clear:
In the current litigious climate that has us holding cups that tell us coffee may be hot, I’m astounded that BBQ joints would even attempt to serve sandwiches that should come with a liability waiver.
And so, I am here to prove that a boneless rib sandwich CAN be a thing, and CAN be even food-pornier in pictures than a gratuitous bone-in shot. (It took everything I have not to make a ‘boner’ joke here, people). So it seemed that the upcoming Fourth of July holiday is the perfect opportunity to bust out a seriously impressive smoking recipe, to truly celebrate the awesomeness of America. Arguably, that awesomeness can be characterized by barbecue, and in particular a shiny, saucy rack of pork ribs.
I partnered with Stubb’s Bar-B-Q Sauce to create this recipe, who are celebrating their 50th anniversary this year! Stubb’s was one of the first Texas style sauces I could get back in Australia before I emigrated, and remains one of my sentimental favorites. It’s a classic tomato based sauce that is zingy and savory, but most importantly it’s not too sweet.
So I set about to make my vision of a sandwich for the people a reality. A practical rib sandwich, that still ticked all the boxes of delicious. A feasible rib sandwich, which still smacks of grandeur. A sensible rib sandwich, that uses great ingredients to elevate itself to legendary heights of enjoyment.
Most importantly, it’s a rib sandwich that has the bones removed! And thus I submit for your consideration, this mighty Ribwich with Fennel Apple Slaw.
Recipe note: I tested both baby back and St Louis style ribs for this recipe – the shape of the St Louis, along with ease of bone removal with minimal cartilage, made them preferable for sammich making. Not sure which seasoning to use on your ribs? Make your own pork season-all using this recipe.
Want to request a recipe?
Straight from field to table, this comforting stew cooks venison in a hearty broth until it's perfectly tender.
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.