This American Independence Day (July 4th) - also National Spare Ribs Day in the USA - is set to be the hottest on record, whatever the weather. The team at Bull’s-Eye, master makers of authentic American BBQ and hot sauce, are bringing what’s believed to be the world’s hottest spare ribs to the UK from 1st-4th July. After a year of virtual beers and garden hangs, it’s time to grab your mates, leave the house and add some spice to your social life - by trying the ribs yourselves. The scorcher of a dish has been nicknamed the Rib Cage Reaper, and it’s SO hot, you’ll need to sign a waiver before you eat it.
For those brave (or reckless) enough to order them, you’ll bag a heat-quenching Voodoo Ranger Hazy IPA* and a protective rib bib as part of the deal, to keep you looking as hot as the ribs you’re about to eat. There’s hot, and then there’s Carolina Reaper hot. At 2.2 million Scoville Heat units, the Carolina Reaper is officially the world’s hottest chilli pepper and is the heart and soul of the Rib Cage Reaper - which kicks off by slathering a rack of ribs with Bull’s-Eye’s sweat-inducing Carolina Reaper With Black Garlic Extra Hot Sauce. The no-holds-barred Bull’s-Eye chefs then turn the heat up to the max by adding extra chillies, for a full-on fiery punch that’s almost off the Scoville scale. The Rib Cage Reaper’s only available from Thursday 1st- Sunday 4th July, but if you’re not ready to feel that kind of burn – Bull’s-Eye’s got you covered. The USA sauce masters have created a Bull’s Eye Rangerous Rib menu of limited-edition, eat-em-with-your-fingers-delicious ribs plus a pint of Voodoo Ranger Hazy IPA which will be available for the whole of July, all featuring Bull’s-Eye’s bold and unapologetic hot sauces. Bull’s-Eye’s chef Lawrence Ager said: “Bull’s-Eye’s the real deal when it comes to BBQ sauces, and we want to give you a meal out with your mates you’ll never forget with the world’s hottest ribs. We cook strong, meaning we don’t shy away from heat - we already use the face-meltingly hot Carolina Reaper in one of our sauces so the Rib Cage Reaper’s just taking it to the next, insanely spicy, level. If you’re all about flavour over fire, try the Louisiana Chipotle or Kentucky Habanero ribs, bringing you that full, smokey, Bull’s-Eye taste without the eye-watering heat.” Ready to put some fire in your belly? Get your hands on Bull’s-Eye’s ribs at:
• LITTLE CREATURES BREWERY, LEWIS CUBITT PARK, REGENT’S CANAL, KING’S CROSS, LONDON N1C 4DL
• THURSDAY 1ST - SUNDAY 4TH JULY 2021 FOR THE RIB CAGE REAPER (FULL “LIVING RANGEROUSLY” RIB + PINT MENU AVAILABLE THROUGHOUT JULY)
• BOOK A TABLE ONLINE AT LITTLECREATURES.CO.UK CAN YOU HANDLE THE HEAT? FIND OUT...
More heat, less cash - that’s how the Bull’s Eye Rangerous Rib menu works at Little Creatures. You’ll get a rack of ribs in a hot sauce of your choice, plus a Voodoo Ranger Hazy IPA (or glass of milk) to wash it down. Those who choose to ‘Live Rangerously’ and go hot get a better deal:
• Louisiana Chipotle with Cajun Spices Ribs and Voodoo Ranger Hazy IPA - £17.75
• Kentucky Habanero with Whiskey Ribs and Voodoo Ranger Hazy IPA - £16.75
• The Rib Cage Reaper (XXXTRA hot between 1st and 4th July) and Voodoo Ranger Hazy IPA - £15.75
• Chilli not your thing? Get ribs in a straight-up Bull’s-Eye Original BBQ Sauce glaze with a Voodoo Ranger Hazy IPA - £17.75
Or recreate them at home with a recipe that’s only for the bold –
BULL’S-EYE RIB CAGE REAPER RECIPE TO MAKE AT HOME: INGREDIENTS ¥ 2 racks of baby back ribs ¥ Bull’s-Eye Carolina Reaper and Black Garlic Extra Hot Sauce To make the rub: ¥ 2 Tablespoons smoked paprika ¥ 2 Tablespoons garlic powder ¥ 1 Tablespoons black pepper ¥ 2 Tablespoons onion powder ¥ 1 Tablespoons salt ¥ 1 Tablespoons powdered chilli For the garnish: ¥ Red chilli flakes ¥ Jalapeno peppers ¥ Spring onion ¥ Chopped (and/or powdered) Carolina Reaper chillies (optional, for the brave!) METHOD: 1. Pre heat oven to 160oc 2. Make the rub by mixing the smoked paprika, garlic powder, black pepper, onion powder, salt & chilli powder together in a small bowl. 3. Take the baby back ribs, brush both sides with Bull’s-Eye Carolina Reaper Extra Hot Sauce then sprinkle your rub over both sides. Wrap the ribs in clingfilm then in tin foil, place them in the oven for 2 hours. 4. Remove the ribs from the wrapping and brush both sides of the ribs with more Bulls-eye Carolina Reaper hot sauce. Place the ribs on a BBQ and chargrill on both sides. Serve by coating the BBQ ribs in even more of the hot sauce. 5. Garnish with a sprinkle of red chilli flakes, chopped jalapeno peppers and sliced spring onions. If you’re feeling brave, garnish with dried or fresh Carolina reaper chillies which are in season during July, to dial up the heat to the extreme – go careful when handling! *18+ only will be served alcohol. Proof of age will be required. Please drink responsibly.