17
Smoky Pork Ribs
(Serves 4)
3-4 racks pork ribs (small, flat racks work best)
400ml smoky barbecue sauce
1. Preheat the BBQ on MAX with the lid on.
Place ribs, cut in half if necessary, into a deep
aluminium baking tray. Place 1 ½ cups water into
the base then cover with aluminium foil and seal
well.
2. Place tray onto grill plate; cook, covered, for 1
hour.
3. Remove ribs from tray and place into a deep
dish. Pour over barbecue sauce and ensure
that the ribs are well covered. Allow to cool long
enough for the steam to subside then cover and
refrigerate for 4 hours or overnight.
4. Preheat the BBQ on MAX with the lid on. Place
ribs on grill plate and cook, covered, brushed
and turning every 5 minutes, until the ribs are
heated through and are well browned.
Grilled swordfish
(Serves 4)
4 pieces swordfish
2 cloves garlic, crushed
¹⁄³ cup white vinegar
¹⁄³ cup olive oil
¼ cup shredded basil leaves
Salad:
250g baby rocket
100g semi dried tomatoes 150g feta cheese
100g kalamata olives
1. Place swordfish in a large dish and pour over
two thirds of the combined dressing ingredients.
Cover and refrigerate for 1 hour.
2. Pre-heat the BBQ on MAX.
3. Cook swordfish for about 3 minutes each side or
until cooked as desired.
4. Serve swordfish over salad and drizzle with
remaining dressing.
Marinated Lamb Roast
(Serves 4)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary 2 cloves
garlic, crushed
1 teaspoon grated lemon rind 2 tablespoons
lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock bag or
large dish. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
2. Preheat the BBQ on MAX with the lid on for 15
minutes.
3. Drain marinade from lamb; reserve marinade.
Place lamb on a piece of aluminium foil that has
been folded over 2-3 times. Cook lamb with
the lid on, brushing the lamb occasionally with
marinade, for about 1 hour or until just cooked
through.
4. Stand lamb, covered, for 10 minutes before
carving.