BBQ Steak: Easy Recipes for The Perfect BBQ

Barbecued Spare Ribs: Serves 6

Ingredients:

• 2 kg of good quality meaty pork ribs
• 1 onion finely chopped
• 1 red pepper finely chopped
• 1 red chili finely chopped (remove seeds if you don't like too much heat)
• a can of tomatoes finely chopped in tomato sauce
• 30 g of brown sugar
• 50 ml of cider vinegar
• a pinch of salt

Method:

• Put the ribs in a pan with the onion, cover with water and bring to the boil.
• Reduce the heat to a simmer, and cook for an hour.
• Drain and cover.
• To make the sauce mix all the remaining ingredients in a large dish.
• Add 1/2 of the sauce to the ribs and mix thoroughly.
• The ribs can be made to this point up to the day before.
• When the ribs are cold, store them and the remaining sauce in the fridge overnight if not using till the next day.
• Remove from the fridge 20 mins before cooking.

To Barbecue:

• Place the ribs on the BBQ and cook for 5 to 8 minutes on each side.
• Continually brush the ribs liberally with the remaining sauce to coat.
• Serve the ribs straight from the BBQ.

Spare ribs make great appetizers and taste fantastic straight from the BBQ. If you are short of time, don't despair. Buy a ready made BBQ rib sauce and carry on from there. There are some great flavors; hickory, smoked, hot, traditional.

Barbecued Steak with Chimichurri Dressing:

Choose a lean piece of sirloin or if your feeling flush opt for fillet. A lb in weight should do it for 4 persons. If you are only serving the steak then you'll need 2 lbs for 4 persons.

Ingredients for the Chimichurri Dressing:

• 2 tsp of cumin seeds
• tsp of fennel seeds
• bunch of roughly chopped flat leaf parsley
• medium red chilli finely chopped (remove seeds if your not too keen on too much heat)
• fresh thyme leaves
• 100 ml of good olive oil
• 50 ml of red wine vinegar

Method:

• Toast the cumin and fennel seeds in a non stick pan till you get a nice fragrant whiff.
• Tip into a bowl, adding the remaining ingredients and season with pepper.
• Marinade your steak in about a 1/3 of the mixture, rubbing it well into the meat, leave to marinade for a couple of hours or overnight.
• Remove from the fridge about 20 mins before cooking.

To Barbecue:

• When your BBQ has a good strong heat, without flames, add a little salt to your steak and place on the BBQ.
• Cook to your personal liking. I'm a rare person so 2 to 3 mins on each side.
• When the steak is cooked remove to a large plate, slice and drizzle over remaining dressing.

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Three Easy, Tasty Barbecue Recipes:

1) Barbecued Pork Chops Made Simple:

This next marinade for pork chops is really easy. All you need to do is squeeze a little lemon juice over the pork chops and sprinkle with smoked paprika. Chill till ready to BBQ.

To Barbecue: drizzle with olive oil and place on your BBQ for 3 to 5 mins each side. Delicious.

2) Barbecued Curry Chicken:

Next up is a marinade for chicken. Mix 4 tsp of curry paste (from a jar) with a 125 ml pot of natural yogurt and the juice of half a lime. Leave to marinade over night.

To Barbecue: cook on your BBQ for 3 to 4 mins on each side. I like to skewer the chicken in medium sized chunks if I have a large group of people. Tasty.

3) Barbecued Prawns:

Prawns are great on the BBQ. Brush with olive oil and add a sprinkle of sea salt with a squeeze of lemon cooking for 3 to 4 mins on each side. Another tasty treat; brush your prawns with a sweet chili dip (from a jar) turning as the prawns cook on the BBQ.

Cook's Tip:

I cheat with my prawns; cooking them in their shells in seasoned boiling water with parsley and garlic. Drain and leave to one side till ready to BBQ

You will need a few easy, tasty side dishes to compliment your main BBQ dishes.

Here are a few stress free side dishes everyone will enjoy eating and you will enjoy preparing...

• A salad bowl is always a good choice. In a large dish mix some lettuce leaves (from a mixed leaf bag), a thinly sliced red salad onion and 5 sliced spring onions. Drizzle over a good quality caesar salad dressing and grate in some fresh parmesan cheese. Mix to coat the leaves with the dressing. Sprinkle over some crisp croutons. A green salad with the wow factor.
• Fresh crusty bread is another easy addition. Slice and serve.
• Corn on the cob is delicious on the BBQ. Serve with a blob of butter and sprinkle of salt. To add a kick mix a sprinkle of finely chopped chili to your butter and mash to mix.
• Wrap sweet red salad onions in tinfoil with a drizzle of olive oil and red wine vinegar. Season and place in (among the coals) the BBQ. When you can really smell the onions cooking; they are ready to eat.
• Cut large white onions in half. Rub with olive oil and place on the BBQ. Cook till a little blackened. Sprinkle with salt and chives to serve.
• Chop up your veggie favorites, for example; courgettes, peppers, small onions, whole baby tomatoes, button mushrooms. Put into a large dish and drizzle with olive oil and a little honey. Season, mix, skewer and cook on the BBQ till tender.
• Slice an aubergine into thick slices. Place on a plate, season with salt and leave for a couple of hours or until the salt has drawn out the excess water. Squeeze over a little lemon juice, brush with olive oil and cook for 1 to 2 min each side.
• Wrap small potatoes in tinfoil with a sprinkle of salt and pepper. Place in the BBQ (like the wrapped onions, among the coals). When you smell that lovely baked potato smell your potatoes are ready. Serve with a knob of butter.

Check out the links below for easy, tasty salad recipes.

Finally, the Last dish of the day: The dessert. After all the grilled meats and salads, dessert must be light and fresh. These grilled pineapple rings have the right combination.

Sweet Pineapple Rings:

Peel and slice a fresh pineapple into thick rings, removing the hard core in the center. Sprinkle over a little brown sugar and place on the BBQ. Grill till slightly blackened and tender. Serve the pineapple with a choice of ice cream, yogurt, ice sorbet or simply opt for a drizzle of honey. The perfect end to the perfect BBQ.

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© 2010 Gabriel Wilson All Rights Reserved