3 minute read
Refuel
CAMP OVEN BUSH RIBS
“WANT TO BE able to say you spent four hours slaving over dinner and get all the praise,” says self-described ‘adventure cook’ Harry Eden, “while actually sitting back with a beer around the fire? Well, this is the recipe for you.”
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Fire To Fork, the internet sensation’s bush-camping cookbook, is a marvel for outdoorists who enjoy five-star grub in million-star locations, with easy-to-bring ingredients.
“Don’t be intimidated by the cook time,” says Harry. “This recipe takes about 15 minutes to prepare, then all you need to do is check the fire every hour or so to make sure it’s still going.
Just don’t tell your mates how simple it is—according to them, you went above and beyond with this meal and the least they could do is bring you drinks while you do all the hard work, then wash up afterwards.” Can’t argue with that.
CAMP OVEN BUSH RIBS
PREP TIME: 15 min COOKING TIME: 3-4 hrs SERVES: 4
INGREDIENTS
• 2.5kg of beef ribs
• Cooking salt
• 1 and-a-half tablespoons of soy sauce
• 3 cloves of garlic, coarsely chopped
• 1 brown onion
• 1/2 a cup of BBQ sauce
• 400g of tinned diced tomato
• 250ml of beef stock
• 1/4 cup of American or Dijon mustard
• 1 warm beer (or 350ml of water)
• 350ml of water (700ml of liquid, total)
• 3 tablespoons of brown sugar
• Chilli, to taste (optional)
• 2 cups of white rice
Gear
• Grill plate
• Camp oven
• Pot
METHOD
1. Peel off the membrane from the back of the ribs. If you don’t, it’ll turn into a plasticky film that you won’t be able to chew through and will prevent the full flavours absorbing into the meat. It’s easy—just slice away at a corner until you can get a good grip with a bit of paper towel, then simply pull the whole membrane off. It should stay in once piece.
2. The membrane gone, generously salt and pepper the ribs and put them directly on a very hot and smoky grill or coals for five to seven minutes so they have some spots of char in some places.
3. Meanwhile, combine all the other ingredients (excluding the rice) in a camp oven, give it a rough stir and throw in the charred ribs. Put the lid on your camp oven and set it on a low heat with approximately 80 per cent of the heat below and 20 per cent above. If you’re using a gas cooker, it’ll still work with all the heat underneath. Let it simmer like this for three to four hours, or until the ribs are very tender and falling off the bone. Check it every hour or so, otherwise no-one will believe you’re actually working hard.
4. When it’s done, rinse the rice and combine it with three cups of water in a pot with a lid on. Boil until the rice is cooked and water has been absorbed (about 12 minutes).
5. Serve the ribs on a bed of rice and soak up the praise for your hard work.
