Tuesday, 26th May 2020

This Month's Magazine


There is not much point in reviewing restaurants in the summer, when the tourists are here; often giving an unreal image of what a restaurant is really like. So, what about some useful BBQ recipes?

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)

  • 650g piece rump steak cut 2.5cm thick and trimmed of excess fat
  • 1 tablespoon freshly crushed black pepper
  • A little light olive oil
  • 4 soft flour tortillas, to serve 4 tablespoons guacamole, to serve
  • 4 tablespoons tomato salsa, to serve
  • 4 tablespoons soured cream, to serve
  • A handful of little gem lettuce leaves, to serve

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’t 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.

Pias Chimeneas
Nueva Andalucia, 29660
More Information
Pias Chimeneas

Start Blogging:
Other related businesses