BBQ Pork Ribs with Fried Green Tomatoes and Corn


It’s been a very trying summer, too much rain has meant little chance to BBQ ( at least since the Indirect Heat BBQ Fest of June)

This weekend was predicted to be dry, so we broke out the Weber to try slow cook BBQ ribs.  Although we have had great success BBQing ribs over the grill producing sticky juicy firm ribs, the ultimate goals is meat falling off the bone.  The lovely boyfreinds tireless internet research showed that indirect heat and slow cooking is the secret.

With the ribs roasting,  I was thinking about accompaniments , another downside of the cold wet summer has been that my homegrown tomatoes have failed to ripen. But every cloud has a silver lining and it does give me the opportunity to try the eponymous recipe from one of my  favourite films  Fried Green Tomatoes at the WhistleStop Cafe (incidentally  based on a book by one of my favourite authors Fannie Flagg)

I was growing both beefsteak and plum tomatoes , the beefsteak tomatoes had grown large producing 2 inch wide fruit. Since they are unripe I thought the tomatoes might be sour but instead they were juicy with a crispy spicy outside. Next I am making some Gree

n Tomato Chutney.

Fried Green Tomatoes
3 green tomatoes
6tbsp of cornmeal
3 tbsp of plain flour
1 egg beaten
1 tsp of paprika
4 tbsp of rape seed oil
1/2 tsp of salt

  1. Slice the tomatoes 1/2 cm thick, salt the tomatoes and set aside
  2. Mix the cornmeal with paprika on a plate
  3. Beat the egg on a shallow plate
  4. Heat the oil in a frying pan, dip a tomato slice into the flour , then the egg then the cornmeal
  5. Fry the tomatoes for a minute on each side.
  6. Place on kitchen towel.

Sweetcorn is plentiful at the moment and easy to cook over hot coals . In 20 minutes it steams in it’s own husks for a great starter before the main event.


True to his Pitmaster form,  the lovely bofyreind turned out perfect ribs  reminiscent of the best hog roasts , crispy chewy on the outside and meltingly soft on the inside. Many recipes suggested wrapping the ribs in foil halfway through cooking , but having a tray of water in the BBQ during cooking kept things moist.

I cannot wait to play around with more spice rubs so I am hoping for an Indian summer.

BBQ Pork Ribs

Rib Rub

1 tbsp of smoked paprika
1 tsp of chilli flakes
1tsp of fennel seed
1tsp of sea salt
1tsp of oregano

  1. Mix together the rub
  2. Rub if all over the pork ribs and leave for several hours
  3. Soak wood chips in a bowl of water
  4. Once the coals are white hot , push them to the sides of the BBQ ( held back by cages if available)
  5. Put a tray of water between the coals  and put the ribs on the grill over the water
  6. Put a handful of woodchips on the coals  and put the lid on the BBQ cook for 2.5hours , turning halfway through.

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This entry was posted in BBQ, Meals, Pork, Season, September. Bookmark the permalink.

9 Responses to BBQ Pork Ribs with Fried Green Tomatoes and Corn

  1. AJ says:

    Sounds and looks delicious. I haven’t barbecued at all this summer, apart from one desperate lunge while on holiday in Greece – managed to cook BBQ corn on the cob, bread slices dipped in oregano and olive oil, and Greek sausages for four adults (my in-laws, my wife and I) and my three-year-old daughter. Reading this makes me really, really want to try indirect cooking. But first we’re gonna need a new barbecue kettle. Thanks for posting it.

  2. Becky says:

    It has been a funny summer, thought I would be spending a lot more time outside but threat of rain seems ever present. jealous of beach BBQing even in the rain. Not to sound to evangelical but the Weber really did change the way we BBQ. Good Luck with the BBQ

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