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| Sicilian fish steaks | Salad of sardines | Casserole lamb chops | Canadian fish and mussel | 20Min lamb stew baby vegies | Chicken Chasseur | 2-minute lamb cutlets | Risotto parmesan and peas | Platter of Australian seafood | House salad Cobb dressing | Barbecued baby fish | Caramelised pear pie | AF Chicken sweet chilli sauce | Baby snapper w/Italian salsa | A salad from Morocco | Asian duck slaw | BBQ chicken w/olive salsa | BBQ lamb patties Tzatziki | Big Tex's baby back ribs | Crostini alla Toscana | BIG TEX'S BABY BACK RIBSServes 4 Ingredients- 12-16 chats (baby potatoes), well washed
- olive oil spray
- sea salt
- vegetable oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tspn chilli paste
- 1 tbsp Dijon mustard
- 1 cup tomato ketchup
- 1 tbsp white wine vinegar
- 4 slabs baby back ribs
- 3 spring (green) onions, sliced on the diagonal
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Method- Parboil the potatoes until almost tender and drain well. Then sprinkle with salt and wrap them in a large sheet of lightly oiled foil. Cook on a preheated BBQ (or in the oven), turning every now and then.
- To make the sauce, heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and chilli until tender, stirring now and again.
- Then add the Worcestershire, brown sugar, chilli paste, mustard, ketchup and vinegar. Stir well and cook for about 10 mins until thick and fragrant.
- When ready, spray the ribs with oil and seal on the BBQ (or in a very hot oven). Then continue cooking, basting with the sauce as you do so.
- Serve the ribs with spring onion sprinkled on top and the potatoes alongside – with plenty of serviettes.
© Iain Hewitson
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