H&S Chef Of The Month: Meet Chef Rubia Zablon

H&S Chef Of The Month

Chef Rubia Zablon

Nationality: Kenyan

Interview With H&S Magazine

Who Is Rubia Zablon?

A professional and passionate chef with twelve years of experience, the brand ambassador for the Swiss education group (Culinary Academy) and the chef/owner of Charrd Grill Company that has a BBQ themed online restaurant and product line of sauces and seasonings.

 

Type Of Cuisine?

Afro-fusion, it’s a merge between the continental cuisine and our local/African food. It gives me a good platform to be creative and introduce a new experience of our food culture to the world.

 

What Inspired You To Become A Chef?

The passion I had for the industry.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

The biggest challenge I have experienced whilst working, was dealing with diverse cultures, beliefs and mindsets of different people. Working worldwide, language barrier was a challenge too, like whilst working with a celebrity cruise line based in Miami, Florida.

 

What’s Your Biggest Achievement In The Culinary Industry?

Starting my own company and nurturing upcoming chefs.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

All the three aspects are important and work concurrently with each other, however, if you understand the nature of your ingredients well, this will definitely come in handy in what technique you will use and
also help in the creativity as well.

 

Recipe Of The Week: BBQ Pork Spare Ribs

Ingredients:

• 1 kg of pork ribs
• BBQ sauce — use a good quality BBQ sauce
• 4 garlic cloves (chopped)
• 1 tablespoon paprika
• 1 teaspoon (shopped ginger)
• Corn oil or Olive oil – a little oil in the sauce gives even crispier, caramelized results when mixed through the barbecue sauce.
• 1 tablespoon dark soy sauce
• Dried oregano herbs
• Salt and pepper to taste

 

Preparation

Mix all the ingredients in a mixing bowl except the BBQ Sauce. Next, rub both sides of the pork spare ribs with marinade to coat both sides thoroughly, then cover and refrigerate overnight. Preheat the oven for 5 minutes at 180 degrees. Place the ribs on a baking tray sparingly, the meaty side up, cover with aluminum foil completely and bake in the oven for 1 to 2 hours, depending on the nature of the meat. After that, carefully drain the drippings into another pot. Remove the foil from the ribs and baste the BBQ sauce on both sides of the ribs generously, return the ribs to the oven at 180 degrees, the meaty side up and bake again for 10 to 15 minutes until the sauce caramelizes on the ribs.

 

Plating

Place the ribs on a platter or plate, with a choice of starch or salad