Baby back ribs come from the top part of the ribs, near the spine and are called "baby' because they are leaner and smaller amounts of meat on the bone. They are a little more work to get the meat off the bone than other cuts but it's worth it, these ribs are tender, packed full of flavour and so sweet and juicy.

Great on the grill in summer or in the oven during the colder months on a slow and low setting for tender, melt-in-your mouth goodness. 

We have plain ribs or a variety of pre-marinated ribs in multiple flavours, or you can go for Iberico for luxe ribs.

Here are our top tips for cooking the best baby back ribs.

Take ribs out of the fridge before cooking 

Pre heat the oven to 180 deg C.

Put the ribs in an oven tray, squeeze all the remaining juices and marinade from the packet over the ribs. You can add a little water or sauce for extra moisture.

Tightly cover the tray with foil before roasting in the oven for 1 hour.

Make sure the ribs aren't sticking to the tray throughout this period.

After 1 hour take the tray out, remove the foil and turn the ribs over.

Turn the oven up to 210deg C.

Put the tray back in the oven for another hour with a little more liquid.

Take the ribs out and glaze with the juices or with a wet BBQ sauce.

Turn the oven down to 180deg C.

Put the ribs in for another 5 minutes.

Let them rest and cut into sections so you can start pulling the meat off the bone.

Serves: 2

Time to prep: 35 minutes

Ingredients: 

4 chicken thighs, boneless (ask the team to bone them out or order these boneless, skinless thighs)

1 x cucumber, large 

2 tbs tahini

2 tbs maple syrup

1 tbs soy

1 tbs coriander roughly chopped

1 tsp black and white toasted sesame seeds

2 tbs chilli oil ( lao gan ma brand)   

Method:

Preheat your bbq to medium-high heat.

Ensure the grates are clean and lightly oiled to prevent sticking.

Season the chicken thighs with a pinch of salt and pepper. Place them on the hot grill an

Cook for 5-6 minutes per side, or until the internal temperature reaches 75°c.

Remove from the grill and let them rest for 5 minutes, then chop into bite-sized pieces.

While the chicken is grilling, cut the cucumber into 5-inch segments, halve them lengthwise, and gently smash with the back of a metal spoon to create textured pieces - set aside.

In a bowl, whisk together tahini, maple syrup, and soy sauce. Adjust the consistency with a splash of water if needed.

Mix the smashed cucumber with the chopped grilled chicken stir through salt and chilli oil. Place into a serving bowl, drizzle the spicy tahini sauce over the chicken and cucumber. Sprinkle with roughly chopped coriander and toasted black and white sesame seeds.

Serves: 3

Time to prep: 50 minutes

Ingredients:

3 frankfurters, small incisions along length of frankfurter 

1 red onion peeled and sliced 

1 white onion peeled and sliced

1 tbsn vegetable oil

2 tsp marmite

4 tbsn grated Gruyere cheese 

3 tbsn crushed cheese and kettle onion chips

3 brioche hot-dog rolls

Method:

To make the caramelised onions with marmite, toss the sliced red and white onions with vegetable oil.

Place them in a bbq-safe pan cook over medium heat, stirring occasionally until they begin to soften.

Add marmite, stirring well to coat the onions, and continue cooking until caramelised.

Place the frankfurters, with small incisions along their length, directly on the bbq grill.

Cook for 5-7 minutes, turning occasionally until evenly browned and heated through.

Lightly toast the brioche hot-dog rolls on the bbq for about 1-2 minutes until golden and slightly crisp.

Place a grilled frankfurter in each toasted roll.

Top generously with the caramelised marmite onions.

Sprinkle grated gruyere cheese and crushed cheese and kettle onion chips over the top.

Place dogs back into bbq to slightly melt the cheese then serve immediately while warm and enjoy with tomato ketchup and some sweet American mustard.