Spare ribs with whiskey barbecue sauce

ribs

I can’t imagine a bbq without spare ribs. Maybe I watched too many Clint Eastwood movies as a child, but I always wanted to make a whiskey (or burbon) based bbq sauce. I used it in combination with orange marmelade and it works so well. I always cook the ribs a couple of hours in the oven, covered, and then I throw them on the grill, basting with the sauce. They always come out melt-in-the-mouth, drop-off-the-bone delicious. Continue reading

Thai grilled prawns

thai-prawns

Tangy, spicy, thai marinated prawns with the intense flavour of lemongrass and ginger. I can’t stop eating these once I get them off the grill. They couldn’t be easier, once you find the ingredients you just blitz them all together in a blender and voila! You have your fragrant marinate which you will turn later into a tasty dipping sauce. Thread the prawns on two skewers, one on top of the other. It helps keep their moisture and also, you can turn them easier. Enjoy with plain basmati rice. Continue reading