Electric Ladyland Ribs – Onion smothered ribs inspired by Jimi Hendrix favorite meal
Jimi Hendrix is a legend in many ways! He’s most known for his legendary guitar play. Most of you will know how well his songs fit with a laid back BBQ Session. Besides his love for music he had an interest in delicious comfort food. That’s what inspired me for these delicious “Electric Ladyland Ribs”.
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Electric Ladyland Ribs?
You might think the source of inspiration for this “Electric ladyland ribs” is a bit far-fetched but it isn’t. For a Belgian TV-show “Plat préféré (dutch)” the belgian TV chef “Jeroen Meus” digged into the past of some legends and asked about their favorite meal. At the end of the show he prepares the meal as traditional as possible and shared the recipe. Since Jimi Hendrix never heard of onion smothered ribs he chose onion smothered pork chops as his favorite meal. If he was still alive and found out my tribute to his favorite meal, I bet he would die to have a slab. And what better way to pay a tribute to the legend than name the ribs after his legendary album. There are too many good songs on that album to pick a favorite. Plus the title somewhat explains the taste of the ribs.
I rubbed the”electric ladyland ribs” with a mixture of mustard and sriracha sauce leading to an electric spicy sting. The ladyland comes with the spices used. On the sriracha mustard mixture a sprinkled the “Boereworst spices” (farmer sausage) I used before. I put the prepared ribs on a plate of onion slices spiced with five spice, fennel powder and sage. The combination of the star anise in the five spice mixture with onion and pork leads to a legendary combination. I used five large yellow onions and believe it or not, I almost ate them all alone.
Why you should use cast iron:
Unlike most of the ribs I have made before I didn’t cook them in my Ikea Rib rack. The legendary kitchen hack can’t beat the other swedish legend: “Niklas Ekstedt”. For my birthday a got the outstanding book “Food from the Fire” where Niklas Ekstedt explains why you should cook on fire and cast iron. Finally I found out why the onions used in this pumpkin lasagna tasted a lot better than most onions I made earlier. The cast iron reacts with the food bringing out flavors you did not taste before. I cooked the ribs for three hours on top of the onions braising on a cast iron plate. The first part I put them on top of the onions. After an hour and a half I put half of the braised onions on top of the ribs and smothered them for the second part. If you’re looking for a good book to buy I would strongly recommend this one.
A treat after gardening
What better day could I have chosen for the preparation of these ribs? The ribs were cooking low and slow in my kamado while I was gardening (low and slow). You should have smelled my garden. Those onions were driving me crazy in the garden (and my neighbours seemed to be pretty curious too haha). After a day in the garden the ribs were a tasteful fitting treat bringing some extra power to my body. I made two slabs of ribs for me and the kids hoping there would be some leftovers for the day after. Unfortunately my wife was pleasantly surprised by the taste too and decided to eat along. Even the kids who were constantly talking about the heat of the ribs asked for more. Result: no leftovers…
That’s it for now! Hope you get some inspiration for your next barbecue session! If not take a look at the recipe index for more ideas! I Hope to hear about your experiences on Facebook. How pleased I am with the 1500 followers I gained last week (woop woop indeed) I would like to read more about your cooking adventures. Probably they will bring me more inspiration too. So take a moment and share the foodporn with all of us! And while talking about social media: Please share with your friends to support this blog.
Delicious ribs based on the favorite meal of legend Jimi Hendrix: onion smothered pork chops! These Electric ladyland ribs are onion smothered. Jimi would probably have loved these.
Tools you might need:
Cast Iron Baking tray. Certainly look for a cast iron tray. It brings a nice depth to the flavor of the onions. Read more about it in the article.
- 2 slabs of ribs
- 2 Tbsp mustard
- 2 Tbsp sriracha
- 2 Tbsp Boereworst spices (Recipe here)
- 5 large yellow onions
- 1 Tsp 5 spice powder
- 1 Tsp fennel powder
- 1 Tsp sage powder
Start by setting up your BBQ for an indirect cooking session at low temperature (110°C/230°F)
Slice the onions and spice them with 5 spice powder, fennel powder and sage.
Put the sliced onions on a cast iron baking tray (I recommend cast iron for the full development of flavors)
Place the ribs on top of the onions.
Put the tray in the BBQ for 1.5 hrs. Meanwhile the onions will start to caramelize.
After an hour and a half take a look if the onions are caramelized. If not put the plate on top of the fire until the onions are browned.
Put half of the caramelized onions on top of the ribs and smother them for another hour and a half.
My intent with this blog is sharing you some recipes as a source of inspiration you could access for free. Bringing this content however isn’t free. Therefore I make use of affiliate links to cope with the costs. These links bring me a small referral commision for the products you could buy after clicking the links. This support helps me running this blog. I guarantee no false statements will be made on this blog and only products I believe in will be linked. Hoping you understand this decision. Thank you! :). In this post: - There's an affiliate link on the "Platesetter", "Food From the fire", "Plat Prefere", "Sriracha sauce", "cast iron baking tray" and "mustard" All opinions shared are my own.