4 ways to im­press at your bar­be­cue

CHB Mail - - Bite -

and wa­ter — in a food pro­ces­sor un­til they be­come a fine paste.

2. Add oil slowly to emul­sify. Ad­just thick­ness to your lik­ing by adding a lit­tle bit of wa­ter. Note: When adding the oil to food pro­ces­sor for the mojo, it is pos­si­ble that the sauce “splits”. Adding a cou­ple drops of wa­ter can help to bring it back to­gether.

3. The fi­nal sauce should have the con­sis­tency of a thin may­on­naise.

For Pota­toes:

1. Pre­heat grill to 175-190 de­grees.

2. Toss all in­gre­di­ents for pota­toes in a mix­ing bowl en­sur­ing all pota­toes are well coated.

3. Use heavy duty alu­minium foil to make a sealed pack­age of pota­toes. Place on grill, flip­ping and shak­ing ev­ery five min­utes for 20-30 min­utes, or un­til pota­toes are ten­der when pierced with a par­ing knife.

At the same time, grill ribs for 10-15 min­utes, or un­til nicely charred, flip­ping ev­ery few min­utes.

To Serve:

1. Cut ribs into half slabs.

2. Sauce with mojo (it’s okay if it’s slightly sep­a­rated).

3. Serve with pota­toes.

■ For a range of other pork recipes and nu­tri­tional in­for­ma­tion, log on to Porkess­a­bor.com.

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