My husband loves barbecue ribs, especially the American style ones. The latest rub he's been using is a Tennessee style smoky spice rub. The smoked hickory flavour is key to this and can be achieved in two ways - through a hickory smoke powder or with chips while barbecuing. This spice rub uses the smoke … Continue reading Tennessee Smoky Spice Rub
'Kyay oh' is one of my favourite comfort foods. I described it to my husband as the Burmese equivalent of the Vietnamese noodle soup, 'pho'. Whereas 'pho' is commonly made with beef, 'kyay oh' is made with pork and served with a variety of toppings such as pork liver, pork intestine and quail eggs. I … Continue reading Basic Burmese kyay oh
Chinese bbq pork ribs are seriously one of the best ribs you will ever have. This recipe, would you believe it or not, was actually adapted from Donna Hay. As a non-Asian, she makes a good Chinese bbq pork! I've used spare ribs in this and it also works well with other pork cuts, with … Continue reading Chinese BBQ Pork Ribs
