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These single-bone beauties got smoked, braised, and absolutely DRENCHED in a sticky rum glaze — then hit with a tropical blast of pineapple, lime zest, and chilli flake heat.
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Here’s the recipe – cooked on the @ninjakitchenuk Woodfire:
INGREDIENTS:
Ribs & Rub: • 1 rack baby back ribs (membrane off, sliced into singles) • 1 tbsp French’s mustard (used as binder) • Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic granules, 1 tsp onion powder, ½ tsp mustard powder, ½ tsp chilli powder, salt & pepper
Rum Glaze: • 2 tbsp BBQ sauce • 1 tbsp honey • 1 tbsp dark rum • 1 tbsp brown sugar • 25g butter
METHOD: 1. Coat rib singles in French’s mustard, then apply the rub all over. 2. Preheat Ninja Woodfire to 120°C (Smoker mode). 3. Smoke ribs for 40 mins, flipping halfway. Aim for 74–77°C internal. 4. Transfer to a tray. Add glaze ingredients and toss to coat. 5. Cover with foil. Crank oven to 180°C. Braise for 35 mins until they hit 93–97°C and go all sticky and glorious. 6. Finish with pineapple chunks, lime zest, chilli flakes, and flake salt.
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Result?
Sticky. Smoky. Boozy. Tropical.
An absolute riot of flavour — and yep, the full step-by-step recipe’s now live on the website:
If you know me, you’ll know I often plan my dog walks around the @typhoondisplayteam Practice flights over @rafconingsby – and today didn’t disappoint!
Rather than uploading the full 8-minute display, I’ve trimmed it down to the highlights – the moments you can really see (and hear!) the power of the jet. Trust me, picking highlights from Nathan’s display isn’t easy – the whole thing is so bloody epic it feels wrong cutting any of it!
I’ve focused on the bits where I managed to get up close(ish) to the action. The ultra-low, high-speed flyovers are insane, but they’re so fast and often behind the trees or fence line that I usually miss them . . . every time! Ha!
Anyway – enjoy this condensed version of one of the UK’s finest displays in action.
Me vs. Pizza . . . it’s been a rocky relationship. For years, I gave it a go – ended up with burnt bottoms, soggy centres, and toppings that looked like they’d been through a washing machine. Gave up over a year ago. Swore it off.
But after getting absolutely rinsed by Domino’s prices again, I thought – sod it, time for redemption. Dug out the @ninjakitchenuk Woodfire Oven they sent me back in July 2023 – hadn’t touched it in over a year.
While the kids were at school, I grabbed some @northerndoughco beer crust dough and knocked together a sauce that actually slapped – simmered it low ‘n’ slow for 20 mins before blitzing it smooth in the Ninja Blast Blender:
Lee’s “Sort-Your-Life-Out” Pizza Sauce
• 1 tbsp olive oil • 1 clove garlic • 1 tsp onion powder • ½ tsp oregano • ½ tsp basil • ¼ tsp thyme • ½ tsp sugar (levels the tang) • 1 tsp salt • 1 tin (400g) chopped tomatoes
Gently simmer it for 20 mins to let it all mingle, then blend it silky.
Kids chose the toppings – bacon, pineapple, chaos. Chucked them on, lobbed the pizzas in the Ninja.
Press START – 2 minutes later, perfect pizza. No turning. No stress. Just pure win. Cranked out 5 of them back-to-back like a dough-slingin’ machine.
I’m not here claiming guru status – you won’t find me measuring flour to the gram or naming my sourdough starter. But if I can make pizzas in minutes that the kids say beat Domino’s . . . well, I’ll take that crown and strut off into the sunset.
I’ve always wanted to love cherry rubs – but let’s be honest, most taste like they’ve been brewed in Darth Vader’s helmet. Fake, chemically, weird. Not my thing.
But when Russ from @smokey.rebel teased Cherry Force, I was in faster than the Falcon on the Kessel Run.
The result?
Sweet cherry upfront, a subtle warm kick at the end, and not a hint of that dodgy fake taste. Hands down the best cherry rub I’ve had. And trust me – I’ve tested more than the Jedi Order’s patience.
Caribbean sausage plate-up — hearty, fresh and full of flavour.
Griddled pineapple, coconut rice, pickled red onions, crispy fried egg, coriander, and spring onion . . . all built around those Fruity Caribbean sausages from @thesleafordsausageshop
Spiced with chilli, pimento, clove, onion, garlic, lime, thyme, oregano, red pepper flakes, black pepper — they pack in serious flavour with a proper sunny twist.
Wondering why it’s a collab post?
Not because I got discount or a freebie — truth is, I turned up at the shop and didn’t even mention my account. Just a big fan of supporting genuinely good local food. Since moving to Lincolnshire, I’ve made it my mission to shout about the best stuff I find — and this definitely deserves a shout.
You can order these online now via their website — and you should. Proper nice.
Today at 10:28am (Tuesday 22nd April 2025) I witnessed the best @typhoondisplayteam of the year — 100% the best I’ve seen!
Squadron Leader Nathan Shawyer absolutely smashed it over @rafconingsby
There I was . . . iPhone in one hand, Wren (the dog) strapped to my waist, being swarmed by flies (note to self: change aftershave), trying to capture the magic.
Worth every buzz and bite — turn your sound up and enjoy this beauty!
P.S. Don’t worry, the dog you can hear barking in the video occasionally wasn’t Wren . . .
Others had come out to watch the display with their lovely dogs too — one clearly less keen on the noise from the jets haha.
Family Friendly
Party Pleaser
Smoke & Sear Fav.
Quick Cook
Show Stopper
