Dust off your barbecue for this fabulous smoky pork ribs favourite!
Ingredients (serves 4)
3 racks (1.5kg) American-style pork ribs
2 medium carrots, peeled, grated
1 small white onion, quartered, thinly sliced
1/2 small red cabbage, shredded
1/4 cup chopped fresh dill
2 teaspoons caraway seeds
1/3 cup coleslaw dressing
Smoky barbecue marinade
2 garlic cloves, finely chopped
1 tablespoon smoked paprika
2 tablespoons brown sugar
1/4 cup golden syrup
1 tablespoon white wine vinegar
1 tablespoon olive oil
2 tablespoons barbecue sauce
Make smoky barbecue marinade: Combine garlic, paprika, sugar, golden syrup, vinegar, oil and barbecue sauce in a jug.
Place ribs in a large glass or ceramic dish. Pour over marinade. Cover. Refrigerate overnight.
Preheat a covered barbecue on high. Drain ribs, reserving marinade. Place ribs in a large foil disposable baking dish. Cook ribs, using indirect heat (see note 1), for 1 hour or until browned and cooked through, basting with reserved marinade every 15 minutes.
Meanwhile, combine carrot, onion, cabbage, dill and caraway seeds in a large bowl. Drizzle with dressing. Season with salt and pepper. Toss to combine. Serve ribs with coleslaw.
Note 1: To use indirect heat, light burners on one half of barbecue. Place baking dish on other half. Always check manufacturer’s instructions.
Note 2: If you don’t have a covered barbecue, you can cook ribs in the oven. Preheat to 200C/180C fan-forced. Cook ribs for 1 hour, basting with marinade.
Allow overnight refrigeration time.
Use just a handful of ingredients to create this barbecued ham dinner that is low in fat and light on the purse.
Ingredients (serves 4)
4 large desiree potatoes, sliced lengthways
Olive oil cooking spray
1 large lime, rind grated, juiced
1/2 cup coriander leaves
1 long red chilli, deseeded, finely chopped
4 ham steaks
1 small pineapple, peeled, cut into 1cm-thick slices
Place half the potatoes, in a single layer, on a large microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain. Repeat with remaining potatoes.
Preheat a barbecue grill and plate on high heat until hot. Lightly spray both sides of potato slices with oil. Place on hot barbecue plate and cook for 2 minutes each side or until golden and crisp. Transfer to a large bowl. Add lime rind, 2 tablespoons lime juice, coriander and chilli. Season with salt and pepper. Toss until well combined. Cover.
Lightly spray ham and pineapple with oil. Season with salt and pepper. Grill ham steaks and pineapple for 2 to 3 minutes each side or until ham is warmed through and pineapple is charred. Serve ham steaks and pineapple with spicy potatoes.
Variation: You can replace the ham steaks with pork chops or chicken breast fillets.
BBQ Steak Sandwiches with Smothered Onions
Makes 4 Servings
prep 5 min.
cooking 10 min.
1 tablespoon vegetable oil
8 to 12 slices (1 pound) minute steaks, seasoned to taste with salt and pepper
1 large onion, sliced
3/4 cup Barbecue Sauce
1/4 cup Worcestershire Sauce or Cayenne Pepper Sauce
8 slices cheese
4 sub rolls, split
Heat oil in large nonstick skillet until very hot. Cook steak pieces 5 minutes until browned, turning once; remove from skillet.
Sauté onion in same skillet until tender. Add barbecue sauce and Worcestershire. Heat through.
Spoon saucy onions on bottom of rolls, dividing evenly. Arrange 2 to 3 pieces steak on bottom of each roll and top with 2 slices cheese. Close rolls.