BBQ Baby Back Ribs Spare ribs that pack a real punch
Perfect as a starter or a main course.
Ingredients (Serve 6)
Two slabs Baby Back Ribs about 500 to 600 grams each
Rich Honey Barbecue Sauce
20 ml salt - 10 ml freshly ground black pepper - 10 ml lemon - 20 ml cayenne pepper - 20 ml mild chilli powder - 10 ml dry mustard - 10 ml brown sugar - 5 ml garlic powder - 5 ml cinnamon pepper
Apply a small amount of olive oil to both sides of the ribs. Season lightly on both sides and place the ribs over direct heat for 3 to 4 minutes to sear the ribs, then turn them over for an additional 2 to 3 minutes, avoid burning the meat.
Move the ribs away from the direct heat and check every 15/20 minutes. After about 1 hour glaze the meat with the Rich Honey Barbecue Sauce and wrap in aluminium foil.
The ribs are done when the meat begins to shrink back from the bones a little, they should be tender enough to tear apart with your fingers. Remove from the grill and allow sitting for 1 to 2 minutes. Brush one more time with the barbecue sauce and cut into portions of 2 bones each and place on a platter with a dipping bowl of warm Honey Sauce.
Flash Grill Peppered Beef Wraps
Ingredients (Serve 4)
Put the steak on a sheet of cling film and scatter over the black pepper turn the steak, shake off any excess and press on the other side.
Brush the steaks with a little olive oil and barbecue over Direct Medium heat for 10 to 15 minutes, turning once. Remove from the grill, cover with foil and leave to rest for 5 to 10 minutes before slicing on the diagonal across the grain.
Barbecue the tortillas for a few seconds on each side, just to let them warm through, don¬ít cook them for long as they become crisp or difficult to roll up! Place the steak slices on the warm tortillas, spread over a dollop of guacamole, tomato salsa, soured cream and a little lettuce. Roll up and serve.