In decades past, parents would have perhaps taught their young daughters how to darn socks and bake scones. The highest degree of skill sharing that a mother would bestow upon her female child, would have been to reveal the secrets to her beef stew. Thanks be to God 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 parent’s festival tent, MyHouse. And the good news is, her 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. Much respect.
Little J’s favourite food dish is slow cooked pork ribs and her folks have given us details on how 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 Burger Republic. They’re going to be 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! 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!
2 Whole racks of Babyback Pork Ribs
1 teacup of your favourite sweet& spicy BBQ sauce
For the dry spice mix: Combine the following together
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
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 an 80 degree heat. 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 8 hours later, but definitely leave them in for a minimum of 6 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 just stick
them under your grill in the kitchen. Give them another basting with
the sauce if you can before you finish grilling them.
Little J is djing at MyHouse throughout the weekend at Body & Soul, Summer Solstice. This piece is also available to read in today’s issue of The Irish Times.