Spicy Barbecue Sizzlers

Spicy Barbecue Sizzlers

by Diane Clark

Some like it hot, so sizzle your ribs and chicken with the BBQ sauces. I hope you will find these recipes melt-in-your-mouth incredible!

SIZZLING SPARE RIBS WITH BBQ SAUCE

  • Serves: 4
  • Preparation Time: 10 minutes

Ingredients

  • 2 x 500g packs of pork spare ribs
  • 1cm piece fresh root ginger, peeled and grated
  • 2 crushed garlic cloves
  • 1 tbsp tomato puree
  • 6 tbsp demerara sugar
  • 2 tbsp dark soy sauce
  • 3 tbsp clear honey
  • ½ tsp Dijon mustard
  • 2 good pinches of Five-Spice Powder
  • 125ml unsweetened orange juice
  • Slices of orange peel, to garnish

Method

  1. Tip the ribs into a big bowl with the garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked, tightly covered, in the fridge for up to 3 days.)
  2. Place the ribs on a baking tray or similar and cook them over a moderate barbecue for 30-40 minutes depending on their size, turning over frequently and brushing with the sauce each time. The turning and brushing is important, so that all four sides of each rib gets encrusted with the sauce. The ribs should be glazed and a rich golden brown when ready!

LEMON AND FIVE SPICE CHICKEN

  • Serves: 4
  • Preparation Time: 10 minutes

Ingredients

  • 2 lemons
  • 3 tbsp light muscovado sugar thumb-sized piece of ginger, shredded
  • 2 crushed garlic cloves
  • 5 tbsp soy sauce
  • ½ tsp Five-Spice Powder
  • splash of dry sherry or dry white wine
  • 8 chicken thighs

Method

  1. Juice 1 lemon and cut the other into slices. Put in a large food bag along with the remaining ingredients and shake well to coat. Leave for 10 minutes or up to 24 hours if making ahead.
  2. Fire up the BBQ. Lift the chicken out of the marinade, shake off excess, then cook on the BBQ for 20 minutes, spooning over the marinade every few minutes. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and salad.