Booking the Cooks: Little J’s Slow Cooked Pork Ribs

The 12-year-old DJ sensation is playing in MyHouse at Body & Soul this year, and these ribs will be on sale at the festival

 

In decades past, parents would have perhaps taught their young daughters how to darn socks and bake scones. Thankfully, those days are over.

To prove that point, say hello to Little J – the 12-year-old DJ sensation whose father taught her everything he knew. Last year, she played a blinding set at Body & Soul at her parents’ festival tent, MyHouse. And the good news is, the whole family are back to rock it all out again in Ballinlough this June.

Inspiration for her DJ sets comes from listening to the Craig Charles Funk and Soul Show on BBC Radio 6.

When it comes to her favourite killer tracks to get hips shaking, she says: “I think my best floor fillers are Highgrade by Gentlemen’s Dub Club and Devil in Disguise by Elvis Presley. ”

Surely she must be gigging at school events and birthday parties? “I haven’t played at many because most of my friends aren’t into the same music as me and prefer more mainstream songs.” She’s just way ahead of the pack. Respect.

Little J’s favourite food is slow-cooked pork ribs and her folks have given us detailled instructions to make them perfectly!

As a special treat for all those attending Body & Soul this year, we’ve got a wee collaboration going on with the festival food truck, Burger Republic. They’re going to be cooking and selling Little J’s Slow Cooked Pork Ribs on Saturday at their revved-up Airstream Van in the walled garden. These carnivorous delights will be on sale for just €10 while stocks last, so don’t miss out!

Once you’ve wolfed them down, pop down to MyHouse to dance them off. Big shout out to Little J and her mammy and daddy. The family that djs and eats ribs together, stays together! rockcookbook.com

INGREDIENTS 2 whole racks of babyback pork ribs 1 teacup of your favourite sweet & spicy BBQ sauce For the dry spice mix 1 tablespoon dark brown sugar 2 tablespoons paprika 1 tablespoon mild chilli powder 1 tablespoon ground black pepper 1 teaspoon cayenne 2 tablespoons of salt

METHOD Rub enough spice mix on the ribs so that they’re well covered. Wrap them with a few layers of cellophane. Get it as airtight as you can. Don’t be alarmed by this, but you now have to throw the ribs into your oven with the cellophane still on but at a temperature of 80 degrees. Don’t be scared. The cellophane will not melt!

Leave the ribs in the oven for as long as you can. Feel free to lash them in the oven before you go to bed and take them out eight hours later, but definitely leave them in for a minimum of six hours. After you’ve done that, remove the cellophane. Drain off any fat and stick it into the sauce. Let the ribs sit for a while and then baste them with the sauce. You can grill them on your barbie or under your grill in the kitchen. Give them another basting with the sauce if you can before you finish grilling them.

Little J will be DJing at MyHouse throughout the weekend at Body & Soul Festival, Ballinlough Castle, Co Meath, June 20th-22nd.

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