Two chefs Bar & Grill

BBQ Ribs

BBQ Sauce

Ingredients

1. Tomatoes — 450 g
2. Red bell pepper — 80 g
3. Fresh thyme — 5 g
4. Bacon — 30 g
5. Ground black pepper — 10 g
6. Paprika — 20 g
7. Salt — 10 g
8. Water — 1 ltr
9. Red vinegar — 75 g
10. Liquid smoke — 25 g
11. Onion — 300 g
12. Garlic — 25 g
13. Oregano — 5 g
14. Black peppercorns — 10 g
15. Allspice powder — 10 g
16. Chili powder — 10 g
17. Vegetable oil — 50 g
18. Brown sugar — 250 g
19. Beef stock — 25 g
20. Tomato sauce (Cash Shop) — 500 g
21. Sriracha sauce (medium spicy) — 350 g

Method

1. Roast the tomatoes, onion, garlic and red bell pepper until fragrant.
2. Blend them together with fresh thyme, bacon and black peppercorns, then sauté until aromatic.
3. Add the remaining ingredients.
4. Simmer for about 1 hour.

BBQ Ribs

Ingredients

1. Trimmed pork ribs — 4 kg
2. Salt & pepper — 20 g
3. BBQ sauce — 1.5 kg
4. Water — 1.5 ltr

Method

1. Grill the pork ribs and season with salt and pepper.
2. Simmer the ribs with BBQ sauce and water together over low heat with the lid on for about 1.5 hours.
3. Leave the ribs rest in the cooking liquid for about 30 minutes.
4. Remove and coat with BBQ sauce before serving or selling.
5. Salad dressing (adjusted recipe with extra lime juice)

Dressing Ingredients

1. Mayonnaise — 115 g
2. Sour cream — 60 g
3. White sugar — 30 g (slightly increased to balance the extra acidity)
4. Red wine vinegar — 15 g (slightly reduced so the aroma won’t overpower the lime)
5. Fresh lime juice — 10 g (about 2 tsp)
6. Mustard — 5 g
7. Salt — 2 g
8. Black pepper — 1 g

Vegetables & Fruits (balanced to match the dressing)

1. Shredded green cabbage — 200 g
2. Shredded red cabbage — 100 g
3. Grated carrot — 50 g
4. Diced green apple — 80 g (about 1 small apple)
5. liced spring onion — 10 g

Method

1. Make the dressing: Place a mixing bowl on the scale and weigh in the mayonnaise, sour cream, sugar, red wine vinegar, lime juice and mustard. Mix well until the sugar is fully dissolved and the dressing is smooth.
2. Seasoning: Add the salt and black pepper according to the specified weight. Taste and adjust if needed.
3. Prepare the apple: After dicing the green apple, toss it immediately with some of the dressing to prevent browning.
4. Combine: Add the remaining vegetables and mix thoroughly until evenly coated.
5. Rest / Marinate: Refrigerate for 1 hour to allow the flavours, especially the red wine vinegar, to fully absorb into the vegetables and apple.

ABOUT THE CHEF

Chef Mos (Mr. Anan Chankhaw) is the Head Chef of Two Chefs Bar & Grill, a well-known bar and steakhouse in Phuket, recognised for its vibrant evening atmosphere, live music and consistently high-quality cuisine.

Chef Mos began his culinary journey in 2012, starting from the very first step in the kitchen. What initially caught his attention was something simple – the chef’s jacket – but once he stepped into the kitchen, he discovered a true passion for the craft. From washing vegetables to mastering every station, he steadily built his skills through hands-on experience and dedication. Over time, he grew alongside the restaurant, taking on every role in the kitchen and developing a deep understanding of both food and operations.

Throughout his career, Chef Mos has worked across all branches and positions within Two Chefs Bar & Grill, gaining comprehensive experience that extends beyond the kitchen. From à la carte service to catering for weddings and off-site events, he has handled every challenge with adaptability and confidence. His experience with Two Chefs Catering, in particular, played a key role in shaping his skills – introducing him to new environments, problem-solving under pressure, and the excitement of delivering memorable dining experiences outside the restaurant.

Chef Mos specialises in a wide range of international cuisines, including steak, stews, pasta, salads, Mexican dishes, Thai cuisine and desserts. His culinary background spans Italian, French, Spanish, Scandinavian and fusion cooking, allowing him to create dishes that are both diverse and well-balanced. His style focuses on elegant presentation, fresh and high-quality ingredients and precise cooking techniques.

As Head Chef, Chef Mos oversees menu development, overall dish presentation, final quality checks before service and strict control of taste consistency and cleanliness. He places great importance on teamwork, believing that a strong, supportive kitchen team is the foundation of speed, consistency and excellence. Having worked every position himself, he leads by example and supports his team wherever needed.

Chef Mos’s philosophy is simple yet uncompromising: cleanliness, flavour and consistency are non-negotiable. Every dish must meet the same standard, every time. His goal is for guests to enjoy not only delicious food, but also a warm atmosphere that turns a dinner into a memorable experience.

Looking ahead, Chef Mos envisions the restaurant becoming a place of lasting memories – a destination guests return to year after year when visiting Phuket, eventually feeling less like customers and more like family.

Message from the Chef: “Every dish is prepared with care and intention. I hope your time with us becomes one of those meals you remember as a truly good moment.”