Wednesday 18 October 2017

BBQ sharing platter

Rozanna stevens

BBQ sharing platter

Serves 8


* 1kg pork ribs, cut into two rib pieces

* 1kg chicken wings

* 1kg cocktail sausages

* ½ butternut squash, the bulbous part sliced into wedges

* 8 large brown mushrooms

* 1 small purple cabbage, sliced into 8 wedges

* Sunflower oil

Sticky marinade and basting sauce

* 50ml sunflower oil

* 250ml hoisen sauce

* 200ml soy sauce

* 200ml sweet chilli sauce

* 8 cloves garlic, crushed

* 2 thumbs ginger, grated

* 200g honey

* 250g dark brown sugar

* 2tbls Chinese 5 Spice

* 250ml pale dry sherry


For the marinade

Gently heat the marinade ingredients and simmer, covered, for 10 minutes. Reserve 2 cups of marinade for basting.

For the ribs

Add to a large pot of boiling, salted water.

Reduce to a simmer for 10 minutes. Coat well in the marinade and leave for 30 minutes.

Place on a hot BBQ and grill for about 20 minutes, basting just before serving.

For the chicken wings

Coat in sunflower oil and BBQ until crispy.

Remove from the heat and toss in some of the marinade.

Return to the grill until the marinade caramelises.

For the sausages

Coat in sunflower oil and BBQ on a medium grill for five minutes. Baste with the sticky sauce and BBQ on a medium hot grill until caramelised and cooked through.

For the butternut

Brush with a little of the sauce and BBQ on medium until cooked.

For the mushrooms

Coat in the sauce and BBQ on medium until softened.

For the cabbage

Brush with sunflower oil and grill on medium until tender.

Brush on sauce and BBQ until the edges caramelise.

Dig in!

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