[mumofstig]

Given to me by a friend with a restaurant in Greece, so quantities will need scaling down to suit
Stir together:
4 tablespns brown sugar
4  fl oz honey
2 tablespns vinegar
2    "     "    worcestershire sauce
2   "      "    mustard
4   "      "    tomato ketchup                   add a little chilli/cayenne if you like it hot!

marinate the ribs then transfer to roasting pan, reserving some of the sauce. Cook covered in tin foil til meat is cooked.  (You can stop oven cooking at this stage and do the rest under the grill or on the barbeque later on)

To carry on in oven, remove foil and add rest of sauce, turn the ribs to recoat and cook for another 15/20 mins to brown basting as you go.

(If grilling keep brushing with sauce and cook till brown and sticky)

[Lardman]

Ta Muchy.

Pinched for chicken and ribs 

[chrissie B]

ahhhhhhhhhh the bbq recipies are coming out it must be summer , lets hope we get one .
chrissie b xxx

[Lardman]

Think I'll give this a try tonight if the chicken defrosts in time. Why type of mustard MoS ? English / Dijon or whole grain (I refuse to buy that nasty American yellow stuff)

[mumofstig]

I use the dark stuff Lardman, rather than English - but don't suppose it would make much difference 

[Lardman]

and for the culinary inept amongst us .. ?dark? mustard ...

[mumofstig]

Sorry - the Dijon is a darker yellow, with a milder taste than English mustard 

[Lardman]

Ahh I'm with you now .. I was busy scouring the big 4 for "dark mustard"     


(Im more to be pitied than blamed)

[Ice]

There's nothing like a dash of Grey Poupon to get a barbecue sauce zinging.    Nice recipe, less of a faff than others and definately worth trying.

[cheshirecheese]

I have a marinade that's used for all sorts, including ribs on the bbq, but also for chicken breasts, salmon fillets, kebabs, etc. (oven, griddle or barbie)  It also does wonders for mushrooms and peppers before skewering and putting on the bbq.  It keeps well in the fridge, so you can make plenty and store what you don't need - choose your measure to suit the quantity you need, from a tablespoon or egg cup up to a cup or mug!

One measure each of oil, wine vinegar, tomato ketchup.
Half to three quarters of a measure of soy sauce.  
Plenty of garlic, chopped or crushed.
Chinese Five Spice Powder

Measure the ingredients into a screw-topped jar and shake vigorously until combined (the five spice powder can sometimes 'clump' if you don't shake it enough).  Pour over the meat or veg and leave to marinade for at least an hour, but preferably longer (or overnight).

Salmon fillets are great done like this with some ginger and spring onions added, and then cooked briefly in the microwave so they're succulent and moist.  It also livens up Quorn 'chicken' fillets.