BBQ Do's
- Use a dry rub for no more than 2 hours before cooking
- Cook Low & Slow or Indirect
- Use the oven if your grill won't cook low and slow to finish after getting a nice crust
- Use a light coat of mustard before applying the rub for a more complex flavour.
- Use an internal thermometer for food safety
BBQ Don'ts
- Don't use Lighter Fluid to marinate
- Don't use match to light charcoal
- Don't boil your meat (you are making stock and the flavour is in the water)
- Don't put sauce on the meat Before Cooking
- Don't guess if the meat is done, use a thermometer
- Don't believe that there is only one way to cook great BBQ
RECIPE
Ingredients
• 2 sides spareribs (about 6 pounds), separated
Marinate
• 1 (28-ounce) tomato sauce
• 1/3 cup brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon chilli powder
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 cup barbeque sauce
• 1/4 teaspoon cayenne pepper
Preparation method
1. Cut ribs into small portions of 2 or 3 bones each. Marinate the ribs for 3 hours.
2. Meanwhile, preheat an outdoor BBQ for high heat.
3. BBQ the ribs over Indirect Medium heat until very tender, 1-1/2 to 2 hours, turning once halfway through grilling time.
4. Serve with sauté broccoli, baked potatoes and sour cream
Chef’s tip:
If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.
