What to do with the first glimpse of summer? A Barbecue/BBQ Pork Spareribs with a Simple Potato And Egg Salad of course

Barbecue/BBQ Pork Spareribs and a Holy Moly sauce

Barbecue Spareribs with Holy Moly sauce and Potato And Egg Salad

What's not to like about summer. The sunshine, the heatwave, the flowers in bloom and everything seems to look better and happier in warm sunlight. And for me, this call for a bit of a celebration with an impromptu barbecue.

Tha stage - the long awaited Weber barbecue that has been hibernating for the past few months - has been set. The actors in the form of a good rack of spareribs had been fully prep with my own dry rub. The supporting acts, the potato and egg salad and the Holy Moly BBQ sauce are present. So now let  the show begin and this is the imminent return of the 'I know what you grill last summer'. Enjoy.


Ingredients
(Serves 2)


about 1 kg of spareribs
100g  BBQ dry rub (click here for recipe)
200ml Holy Moly BBQ sauce (click here for recipe)


Method


Place the ribs in a large roasting tin, Sprinkle over the the dry rub generously and rub this onto both sides of the ribs with you fingers. Let the ribs sit for at least 3-4 hours, even overnight if you wish.

Set up the barbecue and pre-lit the charcoal according to the instructions on the package. I tend to buy the instant lit version which is slightly more expensive but is so much quicker. This is usually ready in 20-30 minutes.  
Note: Always wait for the flame to die off and the charcoals gives off an orange glow before you start cooking. This prevent any flare-up which will give you a burnt outer layer and uncooked in the middle.

When roasting a big joint of meat, I always use a garden hoe or  a long-handle BBQ spatula to spread the glossing coal evenly on either with the middle clear. This helps to cook the meat more evenly.

When ready to cook, place the ribs onto the middle of the barbecue. Cover with a lid and cook for 45-50 minutes. After 30 minute, uncover and lightly brush the ribs with  some of the holy moly sauce. Put the lid back on and grill until cooked. When fully cooked, the meat will have slightly shrunken back from the bones and will be tender enough to pull apart with your fingers.

Transfer the ribs to a chopping board and allow the ribs to rest for a few minutes before cutting into individual ribs. Serve with a bowl of the holy moly sauce on the side and some potato and egg salad (see recipe below).

For the potato and egg salad:

Ingredients

(Serves 2)

For the potato and egg salad:

500g new potatoes

2 hard boiled eggs, roughly chopped

2 spring onions, cut into rings

2 tbsp mayonnaise

1 tbsp créme fraiche

1 tsp sumac, plus more for garnish

sea salt and freshly ground black pepper to taste

Method

Bring a pot of salted water to the boil. Add the potatoes and cook for 15 minutes, until under. Drained and cut int large chunks.

 In a large bowl, add the potatoes, chopped eggs, spring onions, mayonnaise,créme fraiche and sumac. Toss to mix well and season with salt and pepper to taste. Serve garnish with a light sprinkle of more sumac.