Ingredients:

4 1/2 pounds baby back pork ribs
12 fluid ounces chili sauce
10 ounces plum sauce
1/4 cup soy sauce

Prep Time, 55 Min.    Cook Time, 1 Hr.      Ready in, 1 Hr.; 55 Min.

Directions:

1.Preheat oven to 350 degrees F (175 degrees C).

2.Prepare a shallow roasting pan with foil and spray the foil with non stick cooking spray. Place ribs on foil and bake uncovered 45 minutes.

3.While ribs are baking, heat chili sauce, plum sauce and soy sauce in a 1 quart saucepan to boiling; stirring constantly. Set aside.

4.After ribs have cooked for 45 minutes brush them with 1/2 cup of the sauce and place back in oven and bake until tender; 45 to 60 minutes. While ribs are baking, brush them 2 or 3 times with the remaining sauce.

ENJOY YOUR PLUM GLAZED PORK RIBS :DDD

These grilled lamb chops are marinated in an Indian-style marinade and cooked hot and fast. This dish goes well with rice or grilled vegetables.
Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: Serves 3 to 4

Ingredients:

12 lamb rib chops
1/4 cup water
3 tablespoons oil
2 tablespoons curry powder
1 tablespoon white vinegar
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garam masala
1/4 teaspoon salt
Preparation:

Place lamb chops in a shallow baking dish. Combine remaining ingredients and pour over chops. Cover and refrigerate for 1-3 hours. Preheat grill for medium heat. Place chops on a well oiled grill grate and cook for 4 minutes on each side. Remove from heat and serve with your favorite chutney or yogurt sauce.

http://www.petersmeats.com.au/images/BBQ_LambChops.jpg

A twist on a common dish;

Barbecued Seitan Ribz
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Like Veggeroni, this seitan is baked dry rather than boiled. The results are a little spongier than Veggeroni, less dense, but I think the texture is perfect for absorbing the flavor of the barbecue sauce!
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*Ingredients
1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
1 cup of Korean barbecue sauce
---

*Preheat over @ 350 degrees F
*Spray an 8×8 baking dish with canola oil
*Mix the first 5 ingredients together in a large bowl
*Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients
*Stir to mix well and then knead lightly in the bowl for a couple of minutes
*Put the dough into the baking dish and flatten it so that it evenly fills the pan, take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces
*Put it in the oven and bake for 25 minutes

*Now prep the girll
*Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later, generously brush the top with barbecue sauce, Take it to the grill and invert the whole baking dish onto the grill brush the top of the seitan with more sauce

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

http://blog.fatfreevegan.com/images/ribz.jpg

Broccoli and Chicken Pasta Salad

Ingredients
2 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup shredded cooked chicken
3/4 cup tinned sweetcorn
8 to 10 cherry tomatoes, cut in half
3 spring onions, finely chopped
Dressing
4 tablespoons light olive oil
1 1/2 tablespoon runny honey
1 1/2 tablespoon soy sauce
1 1/2 tablespoon lemon juice
a little freshly ground black pepper

Directions
Cook the pasta according to the package instructions. Drain and rinse under cold water.
Meanwhile, steam the broccoli for 4 minutes or until just tender.
Transfer the pasta to a large bowl, add the chicken, cherry tomatoes, sweetcorn, broccoli florets and chopped spring onion.
Simply whisk together all the ingredients for the salad dressing and toss the salad with the dressing.

http://family.go.com/food/recipe-ak-893198-broccoli-and-chicken-pasta-salad-t/

Barbecue Marinated Chicken Fillets

Preparation Time
30 minutes

Cooking Time
15 minutes

Ingredients (serves 4)
4 small chicken fillets
1/2 cup smoky barbecue sauce
500g Desiree potatoes, cut into 2cm pieces
3 corn cobs, peeled, washed
2 zucchini, trimmed, sliced lengthways into strips
1 tablespoon olive oil
2 garlic cloves
1/2 cup flat-leaf parsley leaves, chopped
125g punnet cherry tomatoes

Method
Cut each chicken fillet in half through the centre to form 2 thinner fillets. Place into a ceramic dish. Pour over barbecue sauce. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits. Heat barbecue plate and grill on medium-high heat.

Meanwhile, wash potatoes. Place into a microwave-safe dish. Cover. Microwave on HIGH (100%) power for 5 minutes. Drain well.

Place corn onto a microwave-safe plate. Cover. Cook for 6 minutes or until tender. Drain. Slice corn into 3cm-thick pieces. Place corn, potatoes and zucchini into a large bowl. Add oil, garlic, parsley, and salt and pepper. Toss to coat.

Cook potatoes, corn and zucchini on barbecue plate for 4 to 5 minutes, turning frequently, or until golden. Add tomatoes. Cook for 3 minutes or until warmed through.

Cook chicken on grill plate for 2 minutes each side or until just cooked through. Serve chicken with barbecued vegetables.

http://www.taste.com.au/recipes/1573/barbecue+marinated+chicken+fillets

BBQ Pork Spare Ribs

Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:3 hr 30 min

Serves:
4 servings

Ingredients
1 slab pork spare ribs (about 4 pounds)
4-ounces BBQ Seasoning, recipe follows
1 quart BBQ Sauce, recipe follows

Directions
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with BBQ Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 degrees F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.

Pull ribs off grill, pour BBQ Sauce over slab. Cut between the bones and serve.

BBQ Sauce:
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces BBQ Seasoning

BBQ Seasoning:
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
Mix all the ingredients and set aside.

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.

Yield: 1 quart sauce

MEAT LoVERS BBQ PIZZA ON THE GRILL
Ingredients (serves 4)
olive oil cooking spray
2 lean beef sausages
26cm frozen pizza base, thawed
1/4 cup barbecue sauce
1 small red onion, halved, thinly sliced
50g 97% fat-free rindless bacon, chopped
60g shaved pastrami, roughly chopped
6 cherry tomatoes, quartered
1/2 cup grated reduced-fat pizza cheese

Method
Spray a large frying pan with oil. Heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice.

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, onion, bacon, pastrami and tomatoes. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and pizza base is crisp. Cut into wedges. Serve.

I'll do the challenge when I get back from school :)

Texas Pork Ribs

Ingredients

6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked

Directions

1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for at least 8 hours.

2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart.

3. Remove 5 tablespoons of drippings from the bottom of the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water as necessary to achieve desired thickness.

4. Preheat grill for medium-low heat.

5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Sizzled Vegetable w/ Ribs

3 onions
3 tomatoes
3 peppers
6 tablespoons of BBQ Sauce
2 pounds of pork ribs.
1 tablespoon sugar
Salt and Pepper
1 table spoon diced garlic
3 Sticks

1. Preheat grill for high heat.
2. Chop up the onions, tomatoes, and peppers into thin, long pieces. Put on light amounts of salt & pepper and diced garlic.
3. Put the vegetables on the grill at 325 degrees.
4. Open up the ribs and put them on another part of the grill.
5. Use 2 tablespoons of salt on the ribs, spread it with a spoon.
6. Put down the ribs onto the grill.
(wait 30 minutes then)
7. Take the vegetables off.
8. Let the vegetables settle in a bowl, go back to the grill.
(wait 20 minutes then)
9. Take the 2 ribs and cut off the bones.
10. Chop them into small rectangular bits and put them and the vegetables onto kabobs, in a patter that goes, meat, vegetable, meat, vegetable, ect.
11. Put it on a plate with a BBQ spread for dipping.

Ingredients

2 1/2 pounds country style pork ribs
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 tablespoons salt
1 cup barbeque sauce
Directions

Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
Preheat oven to 325 degrees F (165 degrees C).
Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

what's a bbq without burgers?

Ingredients
1 medium red onion, chopped
3 tablespoons sunflower oil
1 clove garlic, crushed
1/2 teaspoon thyme leaves
2 slices white bread, crusts removed
9 ounces ground beef
2 to 3 tablespoon tomato chutney
salt and freshly ground black pepper
1 to 2 tablespoon flour, for dusting
Directions
Sauté the onion in a tablespoon of the oil for 5-6 minutes until soft. Add the garlic and thyme and cook for 1 minute. Tear the bread into pieces and put in a food processor with the onion mixture and blitz together.
Transfer the onion and bread mixture to a bowl, then stir in the rest of the ingredients and season to taste. Form the mixture into 6 burgers using flour dusted hands.
Oil the rack of the BBQ well with the remaining sunflower oil before cooking the burgers over medium hot coals for five minutes each side until cooked through. (Medium hot coals means you should be able to hold your hand over the BBQ comfortably for 10 seconds.)
Alternatively you can fry the burgers in sunflower oil for 4-5 minutes each side over a medium-to-low heat. If you fry over a high heat, because of the sugar in the tomato chutney the burgers have a tendency to burn.

Make sure you guys also put the title of your dish, before you list the ingredients and the steps on how to make it.

Tandoori Poussins with mango relish
Serves: 4

Ingredients:
4 poussins around 500g each
Tandoori Marinade:
1 tsp ground turmeric
2sp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 garlic clove peeled and finely crushed
11/2 inch piece of ginger root peeled and finely grated
Juice of 1/2 lemon
1/2 cup plain yogurt
Handful of cilantro stalks, minced
Sea salt and ground black pepper.
Mango Relish:
1 firm but ripe mango
1 red onion peeled and minced
1 red chili seeded and minced
Juice of 1/2 lime

Directions:
To spatchcock the poussins hold one breast side down on a cutting board. Using a pair of scissors snip along both sides of the backbone to remove it. Turn the poussin over and press firmly down the middle to flatten it. Cut of the wing tip and trim off excess skin and fat. Repeat for all the birds.

For the marinade, mix all the ingredients together in a large shallow bowl. Add the poussins and turn them over so that each bird is well coated. Cover with plastic wrap and let it marinate for several hours or overnight.

Heat the oven to 325F. Transfer the poussins to a large baking sheet pour on the marinade from the bowl and sprinkle with salt and pepper. Cover with foil and bake for 30 to 40 minutes until just cooked through. Take the foil off and cool.

Make the mango relish in the meantime. Peel the mango and chop the flesh discarding the seed. Place in a bowl with the onion chili and limejuice. Toss and season with salt and pepper to taste. Refrigerate for 20 minutes.

Heat the barbecue until hot. Cook the poussins for 8 to 10 minutes, turning them over halfway until nicely seared on each side. Rest a few minutes before serving, with the mango relish on the side.
Hope you enjoy :)

im making vinegar brined babyback ribs

Ingredients
1 cup apple cider vinegar
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle beer
1 yellow onion, peeled and quartered
BBQ sauce, recipe follows
Directions
Preheat an indoor or outdoor grill to high.

Preheat the oven to 400 degrees F.

In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.

Remove the ribs from the brine and season both sides with the remaining salt and pepper. Sear the ribs on an indoor grill or outdoor if available, until lightly browned.

In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer. Drink or discard the remaining beer. Add the onion and remaining garlic cloves. Cover the pan tightly with aluminum foil and put into the hot oven. Reduce the heat to 300 and roast for 1 1/2 hours. Remove the foil and baste the ribs with the BBQ sauce. Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.

Remove the ribs from the oven to a cutting board and slice between the ribs. Arrange on a serving platter and serve.

BBQ Sauce:

1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced serrano pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons apple cider vinegar
2 cups raspberries, frozen
1/3 cup seedless raspberry jam
3 tablespoons molasses
In a medium saucepan over medium-high heat, add the olive oil. When the oil is hot, add the onion and serrano and cook until the onion is translucent. Stir in the garlic and the ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture. Deglaze the pan with the vinegar and then add the raspberries, jam and molasses. Stir to combine, then lower heat and simmer for 15 minutes. Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible. Can be stored, covered, in the refrigerator for up to a week.