Скачать или смотреть BBQ Ribs

BBQ Ribs 🍖

BBQ Sauce
3 garlic cloves (minced)
2 tbsp oil
3 tsp smoked paprika
1 tsp miso
150g ketchup
1 tsp mustard
70g muscavado sugar
1 tbsp Worcestershire sauce
1 tbsp vinegar
Salt to taste

1. Fry garlic and miso in some oil for a few mins.
2. Add everything else and cook for another 8 mins until thickened.

Ribs
1 rack of ribs
1 tsp mustard
3 tsp smoked paprika
1 tsp flaky salt
2 tsp muscavado sugar
2 tsp garlic powder
1 tbsp oil
5 knobs of butter
Half a glass of cider
BBQ sauce

1. Mix together paprika, salt, sugar & garlic.
2. Remove membrane from the ribs. Brush both sides with mustard. Sprinkle over rub. Drizzle over oil and pat the rub into the meat.
3. Sear ribs over a BBQ for few mins on each side, frequently basting with the BBQ sauce.
4. Remove from heat, place onto parchment paper & foil, place butter ontop of the ribs, pour over cider and then wrap tightly.
5. Cook in your coals (should be able to hold your hand over them for about 6 seconds) or an oven of 160 C fan for around 2 hours until cooked through and tender. If using coals, have some more on hand in case temperature drops whilst cooking.
6. Remove from heat and unwrap. Place back onto the grill to get a final colour on both sides (or under an oven grill) & baste with more of the BBQ sauce. Leave to rest for a few minutes before slicing up and serving.

Hassle Back Potatoes
8 potatoes
Salt, pepper & oil
100g butter
3 cloves garlic (minced)
Bunch of parsley (finely chopped)

1. Melt butter in a pan, add garlic & parsley, cook over medium heat for 5-10 mins until garlic has coked through.
2. Using two wooden spoons placed on either side of the potato, cut thin slices into the top, making sure not to cut all of the way through.
3. Place into a baking tray, coat with salt, pepper & oil, and roast for 45 mins at 190 C fan.
4. Remove from oven, top with some garlic butter & place back into oven for 20 minutes until finished cooking. Serve with fresh flaky salt sprinkled on top.

Slaw
1 whole fennel
1/2 small red cabbage
Bunch of parsley (finely chopped)
Juice of 1 lime
1 heaped tsp mayonaise
Salt and pepper to taste

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