Sink your teeth into these succulent meaty offerings. It’s the perfect season to indulge in a guilty fleshy pleasure!
BBQ pork spare ribs St louis style
- 3 Belgium pork spare ribs
- 1/3 cup peanut oil
- 1½ cup paprika spice rub (paprika, sugar, garlic, onion powder, chipotle powder, dried oregano)
- 3 tbsp black pepper (ground)
- 4 pecan, hickory and wood chip chunks
- 250 gm charcoal briquettes
- ¾ cup apple juice
- 2 cups barbeque sauce
- Rinse and pat dry the ribs. Remove thin membrane from the back of the ribs, trim the meat.
- Brush ribs with peanut oil. Coat each rack with seasoning and black pepper. Leave it for an hour.
- Meanwhile, prepare charcoal fire in a smoker.
- Place ribs bone side down on a food pan. Smoke for one to 1½ hours. Keep basting the meat with apple juice every 30 minutes, to prevent getting the edges charred.
- Remove ribs from the smoker, open foil and allow the steam to escape. Drain off liquid from the pan.
- Brush the ribs with barbeque sauce. Put back the ribs into the smoker, bone side down and cook for another 10 minutes. Cut between bones to separate the ribs.
- Serve hot with side of barbeque sauce.
Grilled mahi mahi with mango salsa
- 50 gm diced mango
- ½ cup red bell pepper
- 2 tbsp green onions
- 1 jalapeno pepper
- ¼ cup cilantro
- 10 gm garlic cloves
- Salt to taste
- 5 ml lime juice
- 200 gm mahi mahi fish
Grilled mahi mahi with mango salsa.
- Combine first eight ingredients in a bowl. Leave it aside for two hours for the mango salsa.
- Pre-heat the grill. Season it well.
- Now, season the fish with salt, pepper, oil and lemon juice.
- Place fish on the gill and give it nice grill marks. Finish the cooking in the oven till it is soft and flakey.
- Serve on a bed of lemon cous cous, topped with mango salsa.
— Recipes courtesy executive chef Jaideep Kanungoe.