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.

 

Serves: 4

 

Time to prep: 1 hour

 

Ingredients:

1kg cross-cut beef short rib slices (ask the team for availability)

½ medium onion, roughly chopped  

½ nashi pear

2 garlic cloves

1inch piece ginger, peeled roughly cut

140ml soy sauce

120ml water

25g dark brown sugar

2 tbs mirin

1 tsp freshly cracked black pepper

2 tbs sesame oil

1 tbs chives

1 tbs toasted sesame seeds.

 

 

Method:

In a blender, combine the onion, nashi pear, garlic, ginger, soy sauce, water, dark brown sugar, mirin, black pepper, and sesame oil. Blend until smooth.

Place the beef short rib slices in a large resealable bag or container. Pour the marinade over the meat, ensuring all slices are well coated. Seal and refrigerate for at least 4 hours, preferably overnight.

Heat your grill to medium-high.

Remove the ribs from the marinade, allowing excess to drip off. Place on the hot grill and cook for 2-3 minutes per side until nicely charred and cooked through.

Serve: transfer to a serving plate, garnish with chives and toasted sesame seeds. enjoy with sticky rice, green salad, and pickles.

 

 

Here is a recipe to make your own marinated chicken skewers. Perfect for kids!

 

Serves 1

Time to prep: 45 mins

 

Ingredients:

1 chicken breast, skin removed and sliced, breast sliced

1 tbsp hone

2 tbsp hoisin sauce

2 tbsp light soy sauce

1 tsp chinese five spice powder

1 tbsp oil

2g red food colouring (optional)

 

Method:

In a bowl, mix honey, hoisin sauce, soy sauce, five spice powder, oil, and red food colouring (if using).

Add sliced chicken breast, ensuring all pieces are well-coated.

Cover and marinate for at least 30 minutes.

Preheat the bbq to medium-high heat.

Arrange the chicken on the skewer by placing one slice of chicken and slice of skin

Place skewer on the grill

Cook for 4-6 minutes per side or until fully cooked and slightly charred.

Remove from the grill, rest for a few minutes, then serve hot.

 

"This recipe makes two servings of salad in the same time it takes to rest a big steak. It’s a great way to save money and reduce food waste, and it only requires one bowl for washing. perfect for summer!"

 

Serves: 2

Time to prep: 10 minutes

 

Ingredients:

1 bunch asparagus, hard woody ends removed

1 tbsn olive oil

pinch salt

few grinds of black pepper 

2 baby gem lettuce, leaves removed from stem, washed and dry

2 tbsn mayonnaise

1 tsp dijon mustard

5 shakes of tobasco sauce

2 tbsn freshly grated parmesan

1 tsp worcestershire sauce

1 tsp balsamic vinegar 

 

Method: 

Using the dyeing heat of the bbq to raise temperature to a medium-high heat. 

Toss the asparagus with olive oil, salt, and pepper.

Grill the asparagus for 4-5 minutes, turning occasionally until tender and slightly charred.

In a large mixing bowl, whisk together mayonnaise, dijon mustard, tabasco sauce, grated parmesan, Worcestershire sauce, and balsamic vinegar.

Add the baby gems to the dressing and stir until leaves are coated.

Arrange dressed leaves onto a serving plate or bowl.

Place the grilled asparagus on the salad and finish fresh shavings of parmesan cheese and olive oil and serve with your grilled protein.