The Ribman has a stall at Brick Lane every Sunday, selling ribmeat rolls or wraps and rack of ribs for £5 a piece, they are indeed generally known as the best ribs in London. He’s become so popular (Jay Rayner tweeted praise) that he’s now also got a stall at Kings Cross every Friday as part of the Eat St food market. His name is Mark Gevaux and he is a big West Ham United fan.
You’ve started butchery when you were 15, what did it teach you?
I think the most important things that I learnt when I was 15 and still runs true today are to work clean and tidy, respect the meat and never cut corners! butchery is a very hard job and if you don’t love what you do what is the point!?
How did you get from butchery to cooking ribs?
What’s your set-up?
I work from a stall of 3 soon to be 4 Weber Q300 gas grills.
Where did you learn to cook ribs this way and to make the sauces you sell?
I am basically self taught as far as cooking my ribs and making my sauces, I just listened to my customers and did what they wanted.
Take us through the routine of how you prepare your ribs.
I get to a market around 3am to start cooking my ribs, I have to cook 100 kilos twice, I can not tell you exactly how I cook my ribs but they are ready to fall of the bone by 9am, I then cook more ribs to sell as racks, we usually sell out by 3pm.
Since you started being the Ribman how has your stall changed?
Since I started the Ribman I think I have “evolved” and will continue to do so as my customers tell me what they like. if it wasn’t for my customers for example, my “holy fuck” hot sauce would not be here.
What do you think of the more recent trend of ‘bourgeois butchers’ like the Ginger Pig? Do you think more traditional butchers are sometimes overlooked?
As far as butchers like the ginger pig go , I think that anyone who can educate people about meat has to be a good thing! not everyone can afford to go to butchers like this but maybe people will seek out more traditional butchers and find they are fantastic , you will learn how to cook the meat from the butcher instead of a suggested recipe printed on the box
What are your favourite street food stalls apart from yourself?
It’s a hard one as I love most of them, I think Luardos and Big apple hot dogs, along with Kimchi Cult and Chocstarvan.
What do you do when you’re not slow-cooking amazing pig ribs?
When away from work my time is taken having fun with my 3 young children! and of course going to see the mighty irons!! COYI
