Kicking-ass beef spare ribs and grill blue vein cheese figs with salads

It’s been ages since I had beef spare ribs marinated with extra heat spicy. Well, Friday is Happy hours. This means boozier drink. Instead of heavy alcohol consumption, let have some heat with the heatwave weather.

Are you ready to take this challenge with me? I guess, out there, there are people who can take extra heat spicy chili. This is a great recipe for you. For those who cannot take too spicy heat, omit the birds-eyes chilies.

I have plenty of figs growing in my garden. If I don’t eat it the birds are going to have it. So, I am adding it to my spare ribs as side with blue vein cheese. Hmm!!! which cheese and I prefer a cheaper cheese. I opted for Gorgonzola, a smaller packet and it’s on sale.

Google said, the cheese is “identified by a peculiar smell that comes from cultivated bacteria. The flavour of the cheese depends on the type of blue cheese, shape, size, the climate of the curing and the length of ageing. But it generally tends to be sharp and salty. Some of the famous blue cheeses around the world are Roquefort from France, Gorgonzola from Italy and Stilton from England”.

“Blue cheese tastes best when served with crackers, pears, raisins, fruit bread and walnuts. Crumble the cheese and melt it into sour cream, plain yoghurt or mayonnaise as a dressing”. I am taking the challenge of having blue vein cheese with figs, bourbon, honey and cinnamon.

This spare ribs is absolutely to my taste bud, beautifully marinated, great combo with grill blue vein cheese figs; help soothes my tongue a bit with each bite of cheese figs, and salad alongside a glass of Moscato. Delicious, finger lickings and face and lips puffy red and drench with Moscato sweet wine. After finished eating, I burbs and releases big gases a couple of times. So, it’s telling me I am satisfied happy.


2 racks beef spare ribs
4 bird’s-eyes chilies
6 long red chilies
2 garlic cloves
1 eschalot
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dashes of Tobacco sauce about 6-8 dashes
2 Tsp chili flakes and powder


Process chilies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilies 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 chili flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Now rub into ribs 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 the other side, brushing continuously with kicking ass chili sauce, on each side about 40 minutes 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 figs, wash and dry
bourbon to dash
honey drizzle
pinch of cinnamon
Gorgonzola, blue vein cheese


Cut figs in half, dollop a drop of bourbon, drizzle honey, add a pinch of cinnamon and put some cheese on top and grill till cheese melt.

Note: This recipe is for those who can take extra hot. If you can’t omit bird eyes chilli, Tabasco sauce and chilli flakes. I have made this recipe to my palette and liking.



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