Lazy Days: Bank Holiday Barbecuing
Joy upon joys! It’s the bank holiday weekend, and we’re turning our thoughts to warm summer evenings and all that entails, including, the first BBQ of the year. So, this week, we’ve asked gourmet butcher Donald Russell for their BBQ-approved recipes, which includes the mouth-watering sticky-sweet BBQ Beef Back Ribs, the perfect accompanying Caramelised Onions, and the Ultimate Burger Sauce. So put a few cold ones in the fridge and fire up those BBQs.
BBQ Beef Back Ribs
Ingredients (for the marinade)
3 Beef Back Racks (whole)
3 teaspoons Salt & Pepper (mixed)
2 cloves Garlic (crushed)
3 tablespoons Lemon Juice
3 tablespoons Olive Oil
½ teaspoon Chilli Powder
Ingredients for the BBQ Glaze
2 tablespoons Tomato Ketchup
1 tablespoon Worcestershire Sauce
2 tablespoons Molasses, Honey or Golden Syrup
1 teaspoon Tabasco
1. First, pat the racks dry with kitchen paper and cut down between the bones, but not all the way through. Rub the salt & pepper all over the racks. Combine the garlic, lemon juice, oil and chilli and brush the mixture over the racks. Cover with foil and leave to marinade in the fridge.
2. Now prepare the BBQ glaze by combining the Ketchup, Worcestershire Sauce, Honey and Tabasco to taste. Set aside.
3. Before you cook the racks, allow them to come to room temperature. Barbecue the racks on a gas or charcoal grill over a medium heat for approximately 60-90 minutes.
4. During the last 15-20 minutes, regularly brush the glaze onto the ribs (e.g. every 4 or 5 minutes). Once cooked, remove from the grill and cover with foil. Leave in a warm place to rest for 10-15 minutes before serving.
Tip: If the weather is too bad for a BBQ, you can cook the ribs in an oven instead. Cook at 180°C/350°F/Gas 4 for 60-75 minutes, and brush the glaze onto the ribs during the last 15-20 minutes as above.
Rich, Sticky Caramelised Onions
Nearly everything tastes better with some sweet, sticky caramelised onions. They're so easy to prepare – all you need is a little patience!
1. Peel and halve 3 large onions and cut into slices. Heat 3 tablespoons oil, or 1 tablespoon butter and 2 of oil, in a large frying pan.
2. Add the onions and a pinch of salt and cook over a low heat, stirring occasionally. Allow the onions to brown slowly, stirring just often enough to scrape any residue off the bottom of the pan. This may take half an hour or even more!
3. When the onions are a rich, deep, sticky brown, add 1 tablespoon balsamic vinegar and stir in well.
Dollop on top of your sausages or burgers, and enjoy!
The Ultimate Burger Sauce
Blend together: 2 medium pickled gherkins, 2 teaspoons caramelised onion jam, 1 tablespoon hotdog mustard, 1 teaspoon paprika, 1 ½ teaspoons garlic powder and 2 tablespoons mayonnaise until smooth. Stir in 2-4 teaspoons white wine vinegar to taste.
Spoon onto your burger, serving on a toasted bun, with lettuce, sliced tomato, onion and gherkins and an optional slice of cheese.
Follow Donald Russell on Twitter @gourmetbutcher.