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The Rib Man

Home > London > Food and Wine | Food Trucks | Markets
by Nelson (subscribe)
Nelson Moura fought is way of his own mediocrity to become a respected journalist and social media guru. Or so he thinks. Born in Porto, Portugal in 1990 he decided to steer is chaotic writing towards journalism. Contact me if you need a review
Published July 6th 2012
Some call him an urban myth, others a tasty and delirious tall tale created by some weekender with too much sun on his head. Others call him the Rib Man and say he's always selling his delicious pork ribs every Sunday where Bethel Road meets the Brick Lane Market.

Well after innumerous and frustrating wandering Sundays I finally met my barbecued white whale.

Mark Gevaux, a butcher since his 12 years, doesn't mess around when it comes to prime ribs. He stands on his post from 3am to 9am cooking and preparing his signature ribs and stays there until he feels like to.

Marc is extremely generous with the rib dosage to the delight of all fans


After he lost his leg on a car accident, Mark decided to dedicate his time to something different, something more pleasant than boning 300 of pork a day. Now he cooks and sells his own ribs, giving it a personal twist with the idea of shredding the meat from the bone and stuffing into sandwiches.

The verdict his unanimous among Brick Lane market fans: they're Jamie Oliver's greasy nightmare, thus amazing.

The normal sandwich for 5 pounds goes well with both Barbeque and super-spicy sauce made with Scotch and chillies (nicknamed: "Holy F##k"), never a name was so appropriate. The fusion of the two is a true palate overdose, like two Saracen army's fighting for Jerusalem on your mouth.

The meat is incredibly tender and I found myself siting on a rotating bench in a nearby park, eating with a stupid grin on my face.

Most of the best French technique chef's would say you that simplicity and good ingredients are the key for a top-notch dish. That's the motto guiding the new wave of food markets growing around London's streets, its simplicity stupid.

Mark smiles as a man who's finally found his space, interacting with hungry people from all over the world while spreading the good word. He doesn't need publicity, or billboards, or athletes running for his stand in TV spots.

Combining tender Norfolk-sourced baby back rib meat with bread and spicy sauce is just pure brilliance and bliss. As any drug dealer may tell you, when the product it's good it sell itself.
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Why? The best ribs in London
When: Sundays
Where: Where Bethel Road meets the Brick Lane market
Cost: Around 5
Your Comment
Nice! I will have to fly from my tiny island from Azores to try that!
by cultz (score: 0|4) 2327 days ago
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