Kick-Ass Chilli Sauce
2 racks beef spare ribs
4 bird’s-eyes chillies
6 long red chillies
2 garlic cloves
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dash of Tobasco sauce about 6-8 dashes
2 Tsp chili flakes and powder
Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking.
To make chilli sauce
Process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar,tabasco sauce and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Add ribs and toss to coat. Cover and refrigerate for 4 hours or overnight.
Preheat a barbecue grill to high. Shake excess marinade off ribs, then add to grill and cook turning often, brushing continuously with kicking ass chilli sauce, on each side about 1 hr or until cooked to your liking. Serve with blue vein grill figs and salads.Use the extra kicking ass sauce for salad or just olive oil and season with salt & pepper.
To grill figs:
12 to 18 figs, wash and dry
bourbon to dash
blue vein cheese
Cut figs in half, pour a drop of bourbon and put some cheese on top and grill till cheese melt.