2 Racks of Pork ribs (trimmed and cut into equal size pieces 2-3 ribs wide) 1L of apple juice or Apple cider. 1 Packet Telegraph Hill BBQ rub Place the ribs into a large pot and cover with the apple juice/ cider. Add enough cold water to ensure the ribs are covered and bring to the boil. Reduce to simmering and cook until the meat is very tender (about an hour to 90minutes depending on the size of your ribs) Remove from the liquid and allow to dry and cool on a wire rack You can do this the...
We made this rub for lamb, because that where we think it works best. If you like the 'low and slow' BBQ method of cooking then this rub is for you. Packed with garlic and thyme the olive powder gives depth and earthiness to the rub so that even those who do not like olives will enjoy this rub.
¼ cup Tahini paste
1 small can cooked chick peas
¼ cup Telegraph Hill extra virgin olive oil
½ Jar Telegraph Hill pumpkin seed pesto
Salt and pepper to taste
½ Lemon Juice
Drain the chickpeas and add everything into a food processor and process until smooth.
Serve with extra Olive oil and toasted pumpkin seeds
Excellent for wraps and tacos or just as an accompaniment to fresh bread or vegetable sticks.