| 6.1°C Dublin

Weekend bites: TV treats



With budgets blown and general exhaustion from all the festive partying many of us take comfort on the sofa in January and indulge in marathon TV viewing sessions, battening down the hatches until payday.

If you’re all up to date on your favourite box sets you may be watching the calendar in anticipation of the return of one of TVs hottest shows, House of Cards.

Dasterdly Frank Underwood, played by Kevin Spacey, (pictured below), is a fan of Freddy’s BBQ Joint in the show, where he’s frequently seen devouring sticky ribs.

The DC shack may be fictional but Australian celebrity chef Curtis Stone has brought the famous ribs to life with this delicious recipe. 

“These ribs are served with a barbecue sauce more like the one you’ll find in North Carolina (where Frank is from originally) – one with plenty of vinegar, mustard, and a touch of heat.”

The original true barbecue method where the ribs are slowly smoked isn’t practical at this time of year so Curtis has also come up with this quicker oven-baked version to try. The barbecue sauce can be made up to two weeks ahead, cooled, covered, and refrigerated; reheat before using.

Those hankering after the return of another Netlix Hit, Orange is the New Black, will have to wait a little longer to catch up with that show’s lead character Piper Chapman’s and her prison antics.

In the meantime why not rustle up Red’s Orange White Russian, also created by Curtis. “I couldn’t resist creating a recipe inspired by the character Red. She is a chef, after all!”


Freddy’s Sticky Saucy Barbecued Ribs

Serves: 8


For the spice rub:

40g light brown sugar

3 tbsp sweet paprika

2 tsp freshly ground black pepper

2 tsp kosher salt

1/2 tsp cayenne pepper

1/2 tsp ground cumin

For the barbecue sauce:

2 tbsp canola oil

1 yellow onion, chopped

3 garlic cloves, finely chopped

1 tsp smoked paprika

120ml whiskey

300ml cider vinegar

480ml reduced-sodium chicken broth

360ml ketchup

240ml honey

2 tbsp Worcestershire sauce

2 tbsp American mustard

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

4 racks pork baby back ribs (2.5 lbs each)

180ml cider vinegar


1. The day before you cook the ribs, make the spice rub. In a medium bowl, mix all the rub ingredients together. Place the ribs on 2 large baking sheets and rub the ribs all over with the spice mixture. Cover and refrigerate for at least 4 hours and up to 24 hours.

2. Meanwhile, to make the barbecue sauce heat the oil in a large saucepan over a mediußm heat. Add the onion and cook, stirring often, for about 5 minutes, or until tender. Stir in the garlic and cook for about 3 minutes, or until the garlic is tender.

3. Stir in the paprika, then stir in the whiskey and vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in the broth, ketchup, honey, Worcestershire sauce, mustard, salt, black pepper, and cayenne. Bring the sauce to a simmer over high heat. Reduce the heat to medium-low and simmer uncovered, stirring often to prevent scorching, for about 30 minutes, or until the sauce reduces and thickens slightly. Remove from the heat.

3. Position the racks in the centre and upper third of the oven and preheat the oven to 190°C. Cover the ribs on the baking sheets with foil. Bake the ribs, rotating the baking sheets and basting the ribs after the first 45 minutes, and recovering them with foil, for 1 1/2 hours, or until the ribs are tender and the meat has shrunk from the ends of the bones.

4. Uncover the ribs, baste them with the barbecue sauce and continue baking for 10 minutes, brushing them lightly with the barbecue sauce every few minutes or so, allowing the sauce to set before applying the next coat.

5. Using a large sharp knife, cut the racks into individual ribs. Arrange the ribs on a platter and serve with the remaining sauce on the side.

Red’s Orange White Russia


Ice cubes

240ml Kahlúa

2 tbsp vodka

1 tbsp Cointreau

2 tbsp whipping cream

1 navel orange


1. Fill a rocks glass halfway with ice cubes. Add the Kahlúa, vodka, and Cointreau and gently stir to blend.

2. Pour the cream over so that it floats on top of the Kahlúa mixture. Using a fine grater, grate some orange zest on top. Serve immediately.


Susan Jane White

Stir-fries are healthy but what's the secret to cooking a really delicious one?

“The most common mistake in stir-fries is sweating the veg, rather than flash-wokking. Adding too many ingredients will cause steam to catch between the foods, and make it soggy instead of fresh and crisp. You can rectify this with patience, which is a scarce virtue these days! Camile's stir-fries are in and out of a flaming-hot wok faster than immediately. That's how the vegetables keep their colour, crunch and vitamins intact.”

Camile Thai Kitchen’s limited-edition superfood-packed stir fry, created by top nutritional cook Susan Jane White, is available across Camile’s seven branches from 15th January until the end of February or until stocks last. The stir fry costs €14.95 and can also be enjoyed with organic Irish tofu. www.camile.ie