Planning a Barbie? ~ Your Hints and Tips

[UKBusinessLive]

Once upon a time, we British were famous around the world for the undisputed awfulness of our food, and no element of British cuisine was more justly derided than our barbecues.

The Aussies could effortlessly fling a few shrimps on the barbie and whip up a delicious alfresco feast; the Spanish were never happier than when grilling dozens of sardines doused in lemon juice over a simple bucket of hot coals; even the Americans could produce a decent hog-roast in a tight spot.

But we Brits, by contrast, made do with burnt sausages, grisly pink chicken drumsticks and beefburgers divided up by little sheets of plastic that the chef all too frequently forgot to un-peel from the compressed and inadequately defrosted meat beneath.

So i thought it would be great to Start up our oun barbecue thread, with hints tips and recipes, if you've made a great tasting barbecue sauce for your Spare ribs or have any secrets you want to spill then Add them Here !

What a difference a couple of decades makes. These days, with more than 70 per cent of us owning proper, non-disposable barbecues, alfresco grilling has become something of a competitive event, one where we invite our friends not just to sample our food, but to watch us cook it for them as skilfully as possible.

But along with the passion that we, as a nation, hold for brilliant barbecues these days, there comes a fierce obstinacy on the part of the chef - usually male - who insists on doing it exactly his way. Anyone wishing to bring a barbecue to a swift and unhappy end need only to start telling the chef what he's doing wrong.

The problem is that there is so much conflicting advice - the barbecuing world is filled with more myths than an Arthurian legend. So in an attempt to separate barbecue fact from fiction, and with the help of VB.orgs finest barbecue chefs I'm proud to present VB.orgs ultimate barbecue guide

So heres My contribution to start...

Sizzling spare ribs with BBQ sauce



You will need...

4 x 500g packs pork spare ribs
1 bunch of spring onions , roughly chopped (green stems and all)
1 Scotch bonnet chilli , seeded and finely chopped
4 garlic cloves , roughly chopped
6 tbsp dark rum
6 tbsp demerara sugar
6 tbsp dark soy sauce
6 tbsp clear honey
6 tsp Dijon mustard
1 tsp ground allspice

method..

1. Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and 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. You can also freeze them for several months.)

2. Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

So easy enjoy

More tips soming soon, why not add yours, and tell us a bit about your barbecue experiances :up: