Getting Grilled is back again and this edition has me interviewing my good friend and very talented connoisseur: Drew Knee. He has an earthshattering scratch barbeque sauce recipe that I’m pairing up with some side pork ribs.
Food Dude – What’s crackin’, Drewski?
Drew Knee – Not much.
FD – Getting right to it, how did you invent the sauce recipe for these ribs? Were you inspired by anything in particular or was it a trial and error process?
DK – Honestly, the sauce was just something I made on a whim one night while cooking supper for myself and my girlfriend. The inspiration came from Korean flavors which I frequently use in my daily cooking anyways. I had a lot of these ingredients like the lime, chilies, ginger, and tamarind paste already kicking around. I gathered up what flavors I knew worked well together and incorporated them into my basic barbecue sauce recipe.
FD – Awesome! Do you often experiment with these kinds of exotic flavours when cooking or do you usually stick to the more commonplace stuff or basics?
DK – I'm a little all over the place. I love cooking (and eating) all different kinds of foods. I like making anything that sparks my interest. Working in a grocery store certainly helps. I'm constantly picking up new ideas while at work. I like to make anything, from a fiery curry to a Sunday roast chicken and potatoes. It really all depends on my mood.
FD – Spoken like a true creative foodie! Are there any other foods that you’d consider a good match for the sauce?
DK – It really works well with anything you want to grill. While it certainly works best for chicken and ribs, you can put it on almost anything. Burgers, franks, you name it. I suppose you could even dip steak in it – cheap cuts only, as I believe dipping good cuts of beef in barbecue sauce is a travesty.
FD – (Laughs) Likewise. It’s kind of in the same realm as well-done steaks as a travesty. Speaking of travesties, do you prefer to boil your ribs before grilling as I’ve often seen done or do you prefer straight grilling?
DK – I've never tried boiling them prior to grilling. I generally rub them with a dry spice rub, season with salt and pepper, then directly on the grill at a high heat, once I'm happy with the colour, I'll move them to the top rack to finish cooking. I often do braised ribs in the oven. They're first seared in a screaming hot pan on the stove, then you add your cooking liquid (I like using a rich beef stock or red wine) and then put in the oven at a low heat to cook for a couple of hours.
FD – Are there any vegan applications that this sauce could be used for?
DK – Not really. Mainly because I'm unfamiliar with vegan cooking and the sauce itself isn't vegan friendly, as it contains honey. But you could substitute the honey with agave syrup. I'm sure you could apply this sauce to almost anything and it would be delicious.
FD – Excellent! That should wrap things up. Thanks for your time, Drew.
DK – Anytime!
Drew’s BBQ Sauce
½ cup ketchup
2 tbsp tamarind paste
3 ½ tbsp. honey
3 ½ tbsp. apple cider vinegar
2 tsp brown sugar
½ lemon, juiced and zested
1 whole chili, sliced
2 shallots, minced
2 cloves garlic, minced
Simply assemble all prepared ingredients in a large saucepan and bring to a simmer, stir well and let cool before bottling.
Thanks for reading!