Can anyone from Perth help
I miss the Chilli ribs you could get at Trigg Island, they where the best I had ever had, nice and spicy, falling off the bone and plenty.
Does any one have any recommendations for a restaurant that offers awesome chilli ribs 
(I don't like 
those sweet ribs, they need that little bit of zing !)
NOR would be best.
Does anyone know what happened to the owners of Trigg?
Thanks
I would like to know this too. I recently had some pretty good pork ribs from the Gryphon Smokehouse trailer at a festival but other than that I just cook them at home.
First coat the ribs with some cayenne pepper, then get some three threes rib souce and rub all over. Cook at low heat for a hour or so and YUM.
My missus is from the states. (North Carolina)
1. Go get some pork ribs from the butcher.
2. go get a bottle of smokey BBQ masterfoods marinade.
Put ribs in oven dish meat facing up pour over half the bottle of marinade and spread evenly. Foil them and put in oven on 80 degrees (or lowest available) for 4 hrs.
After 4hrs take out and drain excess water. Re baste and put in for another 4 hrs.
There are your ribs with meat falling off the bone.. Not hard guys.
Might be me but I think Tony Roma's is just over priced crap. Like sizzler but for ribs.
RPM, like the 80c cooking method, will have to try that one. But 8 hours...I want my ribs now!!
RPM - Its not hard to cook the buggers but to get that taste, spicy - not too spicy, bbqy not to bbqy is not that easy.
I can cook them so they fall off the bone, its the flavour bit i am stuck on.
(An to be honest I miss 
the ribs from Trigg).
Mackerel - you summed up the ribs at TR - what a disappointment.
I will try your cayenne pepper idea - ta.
Agreed.
I have also made pretty good ribs using a good coating of habanero Tabasco sauce left to marinate for about an hour. Then coated with the 3 3's sauce and cooked for a couple of hours in a tray on the BBQ.
You can get an awesome Cajun spice rub from the Coventry Markets too.
I went to buy some ribs from Coles today after reading this mouth watering thread.
$11 for 5 ribs - on special.
WTF? Aren't they meant to be a cheap cut?
Add CHUCK STEAK (named that way for a reason) more per kilo than a roast!!!!!!
It's winter hotspot time supply and demand apparently
Select to expand quoteRPM said..
My missus is from the states. (North Carolina)
1. Go get some pork ribs from the butcher.
2. go get a bottle of smokey BBQ masterfoods marinade.
Put ribs in oven dish meat facing up pour over half the bottle of marinade and spread evenly. Foil them and put in oven on 80 degrees (or lowest available) for 4 hrs.
After 4hrs take out and drain excess water. Re baste and put in for another 4 hrs.
There are your ribs with meat falling off the bone.. Not hard guys.
Or try 1/2cup bbq sauce and 1/2 cup red wine-same method
I have cooked this one before and used Beef short ribs...they cam out awesome...nice and zingy!!
Ingredients
?1.5kgpork spare ribs, quartered
?? cupolive oil
?lime cheeks, to serve
?1 tbs brown sugar
?1 tbs salt
?1 tspchilli powder
?1 tspsmoked paprika
?1 tspmustard powder
?1 tspground cumin
?1 tspdried oregano leaves
??brown onion, finely chopped
?2garlic cloves, finely chopped
?1 cupbrown sugar
?250ml malt vinegar
?1 tspground cinnamon
?1 tsp chilli powder
?1 tsphot English mustard powder
?2 tbstomato sauce
?2 tbsDijon mustard
?125ml bourbon
?1onion, finely chopped
?1tomato, finely chopped
?2bay leaves
?1 tspcumin
?1 tspsmoked paprika
?1jalapeno chilli, finely chopped
?1orange, peeled rind
Add to Shopping ListMethod
1.Preheat oven to 180?C.
2.Combine rub ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
3.Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
4.Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
5.Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ? hours or until falling off the bone, turning 3-4 times throughout.
6.Serve ribs with lime cheeks.
