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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 |


Serves 4


  • 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
Big Tex's baby back ribs


  • 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