It’s the last bank holiday of the summer and what better way to celebrate the long weekend than gathering around the barbecue with your nearest and dearest. I find barbecuing the best way to elevate cheap cuts of meat, especially when coated in delicious herbs and spices.
The barbecue is also a fantastic way to cook off baby gems or sweetcorn and is another firm favourite in our household. Fingers crossed for blue skies… enjoy!
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BBQ Chilli Sticky Ribs
Ingredients
(Serves 4)
- 2 pork rib racks, 800g
- 1 tsp all spice
- ¼ tbsp chilli flakes
- 4 tsp caster sugar
- 2 tsp fennel seeds
- 2 cloves garlic, crushed
- 1 tsp freshly grated ginger
- 2 tbsp honey, runny
- 3 tbsp vegetable oil
- Salt
- Pepper
Method
- Firstly, place all the dry ingredients into a pestle and mortar and grind to a coarse powder. Then, add in the garlic, ginger, oil and honey, seasoning with salt and pepper.
- Next, place your ribs onto a tray and coat with seasoning. Cover with tinfoil and place in the fridge to marinate for six hours.
- Once the barbecue is ready, remove from the fridge and wrap in a layer of greaseproof paper and tinfoil. Place on the barbecue using a deflector plate (this works best on a Big Green Egg or similar style BBQ). Close the lid and cook for two hours at 130C.
- Once ready to serve, carefully remove from the greaseproof paper and tinfoil wrap and slice through the ribs.
BBQ Baby Gem
Ingredients
(Serves 2)
- 2 baby gems, washed and halved
- ¼ bulb fennel, sliced on mandolin
- 25ml olive oil
- 1 clove garlic, crushed
- 10g chives, finely chopped
- ½ lemon, juiced
- 1 tsp honey
- Salt
- Pepper
Method
- Firstly, place oil, garlic, lemon juice and honey into a food processor and pulse until smooth. Pour into a small bowl and keep at room temperature.
- Next, halve the baby gems, brush with the sauce and lay cut side down onto a barbecue and cook for two to three minutes until slightly coloured but with a bit of bite.
- Next, add the fennel to your sauce and stir. This will pickle the fennel and soften it.
- When removing the baby gem from the barbecue, place on a plate and garnish with the fennel sauce and chopped chives.
