Summer Barbecue Recipes
Sticky BBQ Ribs
One of my favourite things about the summer is BBQ’ing. There’s something about the smell of a charcoal BBQ that just says “summer” to me. These ribs are made by one of our favourite cooks Donal Skehan
Ingredients:
For the Ribs:
3kg Pork Ribs, or Pork Baby Back Ribs
2 Onions peeled and cut in half
1 bulb of garlic, unpeeled with the top cut
off
A pinch of sea salt
BBQ Sauce:
2 ½ oz. Brown, or Yellow sugar
4 tbsp dark Soy Sauce
4 tbsp tomato ketchup
4 tbsp honey (add more honey if you want to
substitute for sugar)
4 garlic cloves peeled and minced
1 tbsp dry mustard (or prepared mustard if
that’s all you have)
2 tsp Tabasco sauce
Recipe
1.Cut the ribs into strips of around 3 or 4 so they’re more manageable. Put the onions, garlic, a pinch of salt, and ribs into a large saucepan with enough cold water to cover it all. Bring it to a boil, then reduce the heat and simmer for around 1 ½ - 2hrs. or until the meat is tender
2.Preheat the oven to 400°C or fire up the BBQ. Mix all the ingredients for the BBQ sauce in a saucepan. Boil the sauce over high heat, then reduce and simmer for 5 minutes (more or less), until it thickens.
3.Take the ribs out of the pan and remove the water, garlic, and onion. If you’re cooking in the oven, put the ribs in a baking dish and coat with half of the BBQ Sauce. Put the ribs in the oven for about 20 minutes, or put them directly on the grill for 5 minutes on each side. When done, serve with additional BBQ sauce and enjoy
Jerk Barbecue Chicken and Mango Salsa
I always insist on marinating meat before putting it on the grill. You can prepare it well in advance, and allowing it to sit for a longer duration makes the flavours really absorb into the meat. The longer you marinate it, the better it’ll taste. You can also freeze it after you marinate it. This recipe is bursting with so much flavour your friends will want to come back for more.
Ingredients:
For the Chicken:
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp dried oregano
3 tsp of allspice
6 sprigs of thyme
4 cloves of garlic, minced
6 tbsp tomato ketchup
2 scotch pepper minced
3 limes
Freshly minced Ginger (around the size of your thumb)
2 tbsp honey
1 large chicken, separated by wings, legs, and breasts
For the Salsa:
1 chili pepper, seeded and finely chopped
Juice from 1 lime
2 tbsp olive oil
Black pepper and sea salt
Roughly chopped coriander
2 ripe mangoes, peeled, stone removed and roughly chopped in chunks
½ cucumber seeded and diced
4 onions finely chopped
Recipe
1.Put the chicken inside a resealable Ziploc bag, and add in the rest of the ingredients for the chicken. Close the bag and shake well, until everything is thoroughly mixed and the chicken is covered. Put it in the fridge to marinate overnight, or at least 2 hours.
2.Put all the ingredients for the Mango salsa except for the coriander into a large mixing bowl. Season it with salt and black pepper. Mix well and put the coriander on top when you’re ready to serve.
3.Take the chicken out of the fridge half an hour before you’re ready to cook. Let the chicken sit at room temperature before you put it on the grill to ensure it’ll be evenly cooked. Put the barbecue on medium-high, and cook the chicken for 15 minutes, turning once during the cooking time, until the chicken is completely cooked through.
4.The breasts, wings, and legs, will all cook at different rates, so it’s good to check the internal temperature with a meat thermometer. Check at the thickest part. The legs should be 82.2°C and the breasts should be 73.9°C. When ready, serve up the Chicken with the Mango Salsa