My name can never be revealed. I was trained as a chef in a top secret government facility and sent out to the corporate high street restaurants. I promptly escaped from this maximum security stockade to the cheffing underground, known today as the Atomic Kitchens .

Today, still wanted by the government, I survive as a chef of fortune, and if you have a problem and no one can help, maybe you can eat an Atomic Burger.

I work at Cowley Road’s Atomic Burger and Pizza restaurants, training the Space Cadets in the ways of culinary sabotage. I have been there since my mission began in 2010.

Keeping things simple is key: identify flavour combinations that compliment each other through experimentation and design, matching these flavours with ingredients – and creating a masterpiece.

RECIPE

Serves up to eight
Prep Time: 30 mins
Total Time: 1/2 day

Ingredients
* Four baby Back rib racks
For the dry rub:
* 2 tablespoons ground cumin
* 2 tablespoons chilli powder
* 2 tablespoons paprika
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* Salt, to taste
* Black pepper, to taste
Additional Ingredients:
*4 bay leaves
* 1/4 cup hot pepper sauce
* 1 cup barbecue sauce
* Heavy duty aluminium foil

Directions:

1 Remove membrane from back of ribs. This is a must! If you don’t remove the membrane, don’t bother making the recipe.

2 Apply rub to both sides of the ribs. The measurements given in the ingredient list are approximate – go with amounts you prefer and add/remove any rub ingredients to fit your taste.

3 Lay a bay leaf on top of each rack of ribs. Wrap the ribs in aluminium foil – wrap them very well, either all in one big piece of aluminium foil, or individually wrapped.

4 Put in a large roasting pan. You can put them directly on the oven rack, but I use a roasting pan in case juices escape.

5 Bake at 200F for 6-8 hours (I prefer about 7-8 hours).

6 Remove ribs from oven and unwrap.

7 Generously apply hot sauce to ribs. Brush on BBQ sauce, then grill on BBQ until nicely browned. Then eat with fingers!

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