BBQ

TIPS

• Don’t prick sausages before cooking as this allows the moisture to leak out. They should be cooked long and slow.

• If cooking chicken breasts, try brining before barbecuing to avoid them becoming tough. Place in a solution of salt and water in the fridge for 1 hour; rinse away excess salt before cooking.

• If you want nice char marks on your steak, grill for a few minutes without moving, and turn only once so marks will be clearly defined.

• Keep sauces for basting separate from sauces for serving to avoid contamination.

• Fish should be removed from the barbecue while it’s still a touch underdone as its own heat will finish the cooking.

• If cooking whole fish, slash the sides a few times before cooking.

• Don’t overload the barbecue as it will cause the heat to drop. Place cooked meat on a warmer rack or cover with foil and rest in a very slow oven.

Juicy Pork Ribs

PREP + COOK TIME 25 MINUTES + CHILLING SERVES 6

• 2kg pork spare ribs
• 1½ cups barbecue sauce
• 1 cup tomato sauce
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 cup thyme sprigs
• zest of 1 lemon

1 Combine ribs with sauces, oil, garlic, thyme and lemon zest in large shallow dish. Cover and refrigerate for 3 hours or overnight, turning occasionally.

2 Cook ribs on heated oiled barbecue, brushing with marinade occasionally.

Energy 739kcal, 3095kj • Protein 73g •