Pork Rib Marinade

This will comfortably do 1.5kgs of ribs.

(It is not a particularly hot marinade despite the quantities of spices)

Mix together

6 tsps of paprika (half plain and half smoked paprika is also nice)
0.5-1tsp of cayenne pepper
0.5-1tsp of black pepper
big pinch of thyme
small pinch of salt
5 fl oz honey (a half cup)
2.5 fl oz red wine vinegar (a quarter cup)
4-5 cloves of garlic (finely crushed)

I usually leave ribs marinading for a couple of hours, then take off any excess marinade and put them in the oven for 30-40 mins. About half-way through cooking I pour off the meat juices, mix with the marinade, and simmer gently in a pan to reduce down a bit. I then thicken it (mix about a teaspoon of cornflour with a little water, add a bit of the sauce to this, mix together then return to the pan and give it a whisk) as a sauce for the ribs, which I serve with potato wedges

You might also like

Mushroom Rice

Barbecue Marinade

Spicy Chicken Drumsticks

Loaded Skins

Devilled Sauce

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Burgers

Not so much recipes as ideas...

I make burgers for flavour not bulk, so leave out breadcrumbs and egg. (I don't care whether this means I make patties or whatever, not burgers!)

I tend to just use mince without adding breadcrumbs. As far as I can tell, while breadcrumbs add bulk, they just absorb the fat and I would rather have smaller meatier burgers!

Since I don't use breadcrumbs, I also don't need to add egg to bind everything together either.

My basic burger mix is just oregano/basil (dried or fresh), and black pepper (and maybe some parsley).

This is tasty in itself, in a bun (either soft white or ciabbata) with mayonnaise, or relish or with tangier sauces on the bun like Reggae, peri peri or sweet chilli...

I mix it up, divide into however many and cook (usually on a george forman grill).

Other variations include (mix and match!)

grated onion
crushed garlic
chopped chillies
coriander leaf

dash of Worcestershire sauce
dash of Tabasco

pinch of cumin
pinch of ground coriander seed

Adding a little pocket of cheese or crunchy mustard in the middle of the burger. (Make two small burgers, push a dent into the centres, add filling then squish together)

You might also like:

Citrus Cake

Barbecue Ideas

Chilli Beef Stew

Beef in Beer

Kofta Curry

Spaghetti and Meatballs

Stuffed Peppers

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Barbecue

Here are links to ideas on my blog that are great at barbecues

Spicy Chicken Drumsticks
similar heat to tandoori

Barbecue Marinade/Relish
great as a marinade for ribs or as a sauce or relish

Salsa Salad
With chillies and fresh coriander, this salsa salad is packed with flavour

Chicken Kebabs

quick marinaded chicken, great with pitta bread, peppers and yoghurt

Sticky Onions
caramelised-ish onions

Devilled Sauce

great as a sauce or relish

Spicy Prawn Salad

Burgers

how do you like yours?

Ribbon Salad
Carrot and Cucumber

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )

Barbecue Marinade

Great as a marinade or a relish

This is a great marinade for pork ribs (will do two to three strips, about 1-1.5kgs) or it can be used as a burger relish too.

This is best made the day before

Barbecue Marinade

Grate a small onion and crush about three cloves of garlic into a pan and heat gently for two or three minutes to soften. Add a little tin (usually about 150g) of tomato puree (that is about three quarters of a tube). Half fill the tin with vinegar then top up with water and add this to the pan (this is about 4-5 tablespoons of each if you are using a tube of puree). Add a pinch of oregano, some black pepper, about a teaspoon of brown sugar and a good dash of Worcestershire sauce. Bring it gently to the boil and simmer for about five minutes. Taste and add any more vinegar, worcester or sugar to taste.

If you are using it as a marinade, it will need to be cool before being put on the meat unless you are cooking it straight away. I usually leave ribs marinading for a couple of hours, then put them in the oven for 30-40 mins. About half-way through cooking I pour off the marinade and meat juices, and simmer gently in a pan to reduce back down as a sauce for the ribs, which I serve with potato wedges

You might also like:

Devilled sauce

Mushroom Rice

Spicy Chicken Drumsticks

Salsa Salad

For more ideas, follow me on twitter @Tyne_Teas

Please visit my Intro post for more about my blog and me - I hope you enjoy my recipes : )