Barbecued Nibblers Recipes

GRILLED CORN NIBBLERS® WITH LIME BUTTER

Steps:

• Heat gas or charcoal grill. Cut 12 (10x10-inch) sheets of heavy-duty foil. In 1-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until onion is tender. Stir in 1/3 cup cilantro and the bell pepper; cook 3 minutes, stirring constantly. Stir in lime juice and garlic salt.
• Place frozen ear of corn in center of each sheet of foil. Drizzle butter mixture evenly over corn. Fold foil over corn so edges meet. Seal edges, making tight 1/2-inch fold; fold again.
• Place corn on grill over medium heat. Cover grill; cook 25 to 35 minutes, turning occasionally, until thoroughly heated. Cut large X across top of each packet; fold back foil. Sprinkle with 1 tablespoon cilantro.

TASTY BBQ CORN ON THE COB

Steps:

• Preheat grill for medium-high heat.
• In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened butter. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close.
• Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.

QUICK & EASY PARTY NIBBLES

Steps:

• Bloody Mary shots with horseradish: For 10 shots mix 700ml tomato juice with 50ml vodka, juice from 1 lemon and a good splash of Tabasco and vegetarian Worcestershire sauce in a jug. Season then chill. To serve, pour into 10 shot glasses, add a thin cucumber stick to each as a stirrer, and top with a small spoon of creamed horseradish.
• Quails' eggs with sesame dukka: Toast 1 tbsp each of cumin and coriander seeds and 85g hazelnuts, then whizz in a food processor until finely chopped. Mix with 50g sesame seeds and salt to taste, then serve in small bowls with 24-36 hard-boiled quails' eggs, halved, alongside for dipping.
• Mini avocado tarts: Buy mini croustade cases from the supermarket, then put a small spoonful of sour cream in each case. Finely dice ripe avocados and mix with a little lime juice, some poppy seeds and finely snipped chives, then pile on top of the sour cream.
• Parsnip chips with maple-mustard dip: Peel a parsnip per person, then cut into chunky chips and roast with sunflower oil and seasoning at 220C/200C fan/gas 7 for 20-30 mins until crispy and golden. Mix a 200ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.
• Halloumi dippers with chilli pineapple salsa: For the salsa, finely dice 200g fresh or canned pineapple and mix with 1 finely chopped red onion, 1 finely chopped red chilli and juice of 1-2 limes to taste. Use a 250g pack halloumi per 5-6 people, slice into chunky strips, thread onto small soaked wooden skewers and grill, turning, until crispy. Serve with the salsa.
• Greek kebabs with houmous & tzatziki: Cook and cool bought falafel, then skewer each one with a chunk of cucumber, small cube of feta and a cherry tomato. Serve with pots of houmous and tzatziki on the side.
• Crunchy poppadoms with mango chutney: To feed a crowd, finely shred 3 peeled carrots, dice ½ a cucumber and finely slice 4 spring onions. Mix together with a squeeze of lemon juice and 1 tbsp toasted mustard seeds. To serve, pile into bought mini poppadom crisps, top with a small dollop of mango chutney and scatter with coriander leaves.
• Fig & blue cheese skewers: Skewer wedges of fig and cubes of blue cheese onto small cocktail sticks or skewers, then drizzle with a little runny honey and scatter with thyme leaves to serve.
• Christmas pudding truffles: Melt together 200g dark chocolate and 200ml double cream, then crumble in 100g leftover cooked Christmas pud (buy a vegetarian one), then chill. When firm enough, use a melon baller or roll into balls, then dip the tops in some melted white chocolate, scatter with edible decorations, then chill to firm.
• Mini cranberry & orange scones: Knock up a batch of scone dough (from a packet or find recipe on bbcgoodfood.com), adding some dried cranberries and orange zest into the mix before stamping out 4cm rounds and baking. When cool, split and spread generously with orange or jaffa curd (we used Waitrose) and top with a small dollop of clotted or thick double cream.

CLASSIC BARBECUE PORK RIBS WITH SMOKY BACON BARBECUE SAUCE

Steps:

• Prepare the rub and bake the ribs:
• In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
• Preheat the oven to 325°F.
• Line a large rimmed baking sheet with foil. If you have a flat metal cooling rack, arrange it in the baking sheet and place the ribs, bone side down, on the rack. If you don't have a rack, place the ribs, bone side down, directly on the foil-lined baking sheet. Bake the ribs until the meat is tender and starting to pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready to be served, but we recommend taking the time to finish them on the grill (or in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs can be baked ahead of time and kept, wrapped in foil, at room temperature for 4 to 6 hours, before finishing them on the grill.
• While the ribs are baking, make the barbecue sauce:
• In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes-do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
• Grill the ribs:
• While the barbecue sauce is simmering, prepare your grill for direct-heat cooking over medium-high heat: If using a charcoal grill, open the vents on the bottom of the grill and light a large chimney starter full of charcoal (preferably hardwood). When the coals are covered with white-gray ash (about 20 to 30 minutes later), spread them out on the grill's bottom rack, leaving a space to one side that is equal to the size of the food to be grilled so that it can be moved there in the case of flare-ups. Test the heat of the charcoal by holding your hand 5 inches above the coals for about 3 seconds for medium-high heat. If the charcoal is too hot, continue to let it burn until it reaches medium-high.
• If using a gas grill, preheat all burners on high, covered, for 10 minutes, then adjust the heat to medium-high.
• Depending on the size of your grill, place 1 or 2 slabs, bone side down, over the heat and brush the fat-covered side generously with barbecue sauce. Grill the ribs, covered, for 2 minutes. Flip the slab over, brush the bone side with sauce, and grill, covered, until the sauce on the fat-covered side is caramelized and lightly charred, 1 to 2 minutes. Flip the slab over and continue grilling, covered, until the sauce on the bone side is caramelized and lightly charred, 1 minute. Transfer the ribs to a cutting board and let them rest for 10 minutes. If necessary, repeat the grilling and glazing process with the second slab of ribs. Cut between the ribs and serve immediately with plenty of barbecue sauce on the side.