barbecue recipe

Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party. For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.

Chinese-style sticky pork ribs

x 8-rib racks British free-range pork

Glug sunflower oil

onion, finely sliced

ginger,

garlic cloves, crushed

hoisin sauce

1½ tbsp rice vinegar

1½ tbsp soy sauce

tbsp clear honey

tbsp tomato ketchup

Toasted sesame oil, sesame seeds

Heat the oven to 160°C/140°C fan/gas 3. Put the racks in a large roasting tin, bone-side up, then cover with just-boiled water from the kettle and season well with salt. Place a sheet of baking paper on top of the ribs to keep the meat submerged in the liquid, then cover the tin tightly with foil. Put in the oven and cook for 2½-3 hours until the meat is very tender when pressed with a spoon. Lift the racks out of the water, pat dry with kitchen paper, then put on a board to cool a little.

Meanwhile, to make the glaze, heat the sunflower oil in a large frying pan. Add the onion and cook over a medium-high heat for 10 minutes, stirring often, until very soft and slightly caramelised. Add the five-spice, ginger and garlic, then cook for 3-4 minutes more until fragrant. Stir in the hoisin sauce, rice vinegar, soy, honey and ketchup, then transfer to a blender (or tip into a bowl and use a stick blender) and whizz until you have a smooth glaze. Reserve a ladleful for dipping.

Light a barbecue or heat a grill to high. Thickly brush the glaze all over the ribs, then cook for 15 minutes, turning twice and brushing on more glaze as you go, until the meat is caramelised and lightly charred. If you’re using the grill, put the ribs meat-side up in a baking tray and cook for the same amount of time without turning (brush with more glaze halfway through cooking).

Serve the ribs drizzled with toasted sesame oil and scattered with sesame seeds, sliced chilli and spring onion, with the reserved glaze on the side for dipping.

This souvlaki wraps with beetroot tzatziki recipe is a twist on a Greek classic.

Souvlaki wraps with beetroot tzatziki

lamb mince

feta, crumbled

onion,

garlic clove, crushed

parsley

½ tsp ground cumin

Vegetable oil,

Griddled flatbreads, sliced red onion

For the beetroot and horseradish tzatziki

½ tsp cumin seeds,

beetroots,

milliliters natural yogurt

mint

horseradish cream

½ lemon

Soak 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, feta, onion, garlic, herbs and cumin together in a large bowl and season well. Chill.

For the tzatziki, place the cumin seeds in a dry frying pan and toast until fragrant. Toss in a bowl with the remaining tzatziki ingredients. Season and set aside to chill.

Using wet hands, shape the lamb mixture around the soaked skewers. Brush with the oil.

Cook the skewers on a hot griddle pan for 4-5 minutes, until cooked and lightly charred, turning regularly.

Serve the skewers with griddled flatbreads, red onion and lettuce. Garnish with extra herbs and spoon some beetroot tzatziki on top.

Ginger, garlic, coriander and chilli give these burgers a delicious Asian edge.

Thai-style barbecued chicken burger

lime, juiced

milliliters (1/4 cup) soy sauce

tbsp honey

tbsp fish sauce

chicken thigh fillets, excess fat

Turkish bread, quartered, split lengthways

Olive oil spray

mixed salad leaves

coriander

tomatoes, thinly sliced

peanut oil

3cm-piece fresh ginger, peeled, finely grated

brown onion, halved, thinly sliced

red chillies, seeded, thinly sliced

water

(1/4 cup, firmly packed) brown sugar

tomato paste

Chef Tom brings you a Midwest spin on this Italian classic, braising segments of oxtail in a rich flavor base of tomatoes, veggies, herbs and wine in a cast iron dutch oven on the grill. Oxtail Osso Buco served on a bed of creamy polenta is the winter warmer you’ve been waiting for!

Oxtail Osso Buco

lb oxtail segments

Noble Saltworks Hickory Smoked Salt

black pepper

flour

tbsp butter

tbsp Saica Extra Virgin Olive Oil

large yellow onion, medium dice

carrots, medium dice

celery, medium dice

garlic, divided

(1 - 28 oz can) Ciao San Marzano Tomatoes

flat-leaf parsley, divided

thyme

bay leaf

dry white wine (Pinot Grigio)

Beef stock, as needed

lemons

polenta

unsalted butter

Parmegiano Regiano, fine grated

Noble Saltworks Hickory Smoked Salt, to taste

black pepper,

Preheat your&amp;nbsp;Yoder Smokers YS640s Pellet Grill&amp;nbsp;to 350ºF, set up for indirect grilling.

Preheat your&amp;nbsp;Lodge 7.5 Quart Enameled Dutch Oven&amp;nbsp;over medium heat. Add the clarified butter. Season oxtails with salt and Noble Saltworks Hickory Smoked Salt and fresh ground black pepper. Place the flour in a shallow bowl and dredge oxtails, shaking off excess then transferring to the hot dutch oven. Sear and brown on all sides, working in batches to avoid overcrowding. Transfer oxtail segments to a plate and repeat with the remaining oxtail segments.

Add the Saica Extra Virgin Olive Oil to the dutch oven. Stir in onions, carrots, celery and crushed cloves of garlic and cook, stirring and scraping any browned bits from bottom of pot until soft, about 10 minutes.

Add about 1/3 of the bunch of parsley to the dutch oven, as well as the thyme and bay leaf. Pour the white wine over the veggies and bring to a simmer.

Add the Ciao San Marzano Tomatoes. Return the oxtail segments to the dutch oven. If there is not enough liquid to cover most of the oxtail segments, then add some beef stock. The beef does not need to be fully submerged.

Transfer the dutch oven to the grill. Cook, checking the liquid level occasionally. If the liquid reduces all the way, add more beef stock. Cook until meat is nearly falling off the bone, about 2.5-3 hours. If the liquid is still fairly runny, transfer oxtails to a plate and cover with aluminum foil and leave the pot in the cooker until liquid is reduced/thickened.

In the last 30 minutes of the cook, prepare the polenta. Bring the 8 cups of water to a simmer in a pot. Add the polenta, slowly, whisking constantly. Reduce the heat to low. Cook until the polenta is tender, about 20 minutes, stirring and scraping frequently with a wooded spoon. When the polenta is tender, add the butter and cheese and stir until incorporated. Season with salt and pepper.

To prepare the gremolata, mince the remaining parsley leaves and garlic and toss in a bowl with the lemon zest. Transfer oxtails back to pot, sprinkle with the parsley mixture, then spoon over liquid, and cover to keep warm. Serve the Oxtail Osso Buco over the creamy polenta.

https://www.youtube.com/watch?v=PxbG9ZJWYSs

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Chinese-style sticky pork ribs

Souvlaki wraps with beetroot tzatzi...

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Oxtail Osso Buco

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Chinese-style sticky pork ribs

Souvlaki wraps with beetroot tzatzi...

Thai-style barbecued chicken burger

Oxtail Osso Buco

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