To celebrate the release of American Dad Volume 8 on DVD, we joined the show’s very own Stan Smith for a Meat Masterclass at the Central Street Cookery School in EC1, London.
After a couple of drinks we headed into Central Street’s fantastic kitchen facilities, though with the heavens opening outside, we weren’t going to cooking on the barbie as planned. Kicking things off with crafting a burger each from scratch, after dicing some steak to add to the mince, we seasoned, shaped, and set aside to cook later. With the wise-cracking Stan jutting in at every possible opportunity, next we moved onto the main event, BBQ ribs. Braised and marinated by our excellent teacher Matthew Driver, it’s was up to us to lather the pork with sticky, smokey barbeque sauce, before throwing them in the oven and kicking back in the other room for episode one from the boxset.
With the ribs nice and succulent, 20 minutes later we headed back into the kitchen to fry off the burgers, then paired with oven-cooked potato wedges and fennel-roasted tomatoes, at last it was time to tuck in. Even Stan was kept quiet by the delicious swathe of food. Cook up your own ribs with the recipe below, and pick up American Dad Volume 8 on DVD now.
Barbecue ribs with barbecue sauce
1 rack pork spare ribs (approx. 1 kg)
350 ml American craft style pale ale
2 sticks celery
1 bay leaf
5 allspice berries
1 medium onion diced
2 sticks celery, diced
2 garlic cloves, peeled and diced
50 g of ginger, peeled and diced
2 tsp smoked paprika
½ tsp cayenne pepper or chilli powder
50 g of tomato puree
100 ml of soy sauce
50 ml of Worcestershire sauce
50 g of black treacle
150g of soft brown sugar
1. Turn the racks curved-side down, have the wider end facing you. Peel the edge of the translucent membrane away from the smaller end of the rack to form a small flap. Pull this towards you, so the membrane peels
off the bones.
2. Depending on the size of your large pot or saucepan, cut the rack into 2 or 3 pieces so that it fits inside. Place the ribs into the pot, pour over the beer and top up with water to completely cover the ribs.
3. Add onion, celery, bay and allspice to the pot.
4. Bring the pot up to a simmer, then place a lid on it and leave to cook for about 1 hour or until the ribs are tender. Once tender, remove the ribs from the cooking liquid and set aside to cool. Leave the pot liquor over
the heat to reduce by about one third.
5. For the sauce, in another pot, heat about 2tbsp vegetable oil then turn down the heat to low/medium.
6. Add the diced celery, onion, garlic and ginger with paprika and cayenne, place a lid on the pot and cook over a low heat until soft and melting.
7. Add the rest of the ingredients and cover with water or the poaching liquor from the ribs.
8. Warm to dissolve sugar.
9. When the sugar is dissolved bring to the boil then simmer until reduced to thick, sticky glaze.
10. Remove from heat but keep warm.
11. To finish the ribs, once the ribs are cool, cut away from the bone so that you have individual ribs. Using a pastry brush, paint the ribs with the barbecue sauce.
12. Place the ribs on a medium hot barbecue. After a few minutes turn the ribs over and glaze again. Repeat until nicely glazed and then serve with extra sauce on the side.
American Dad! Volume 8 is out on DVD now from Twentieth Century Fox Home Entertainment