Summer in my house means lot’s of meals on the BBQ – I’ve been trying to get some decent photos so I could show you what happens in my back yard but everything happens so fast that it’s been a struggle 🙂 but finally I can show you our BBQ ribs, pork belly and sausage. And I even managed a photo before and after!!!
We are both big fans of BBQ food, mostly because it means we will be cooking/eating outside. I grew up in the country with quite a good piece of land around my house. And one thing we always had was a nice brick BBQ and a lovely eating area under the trees. My boyfriend was raised in the city and the whole outdoor living was not part of it. But maybe that’s why he loves it so much! When we were looking to buy our first house together, one of the main requirements was a back yard big enough not only for our dog but also for our BBQ dinners. It made the search a bit longer but we were lucky enough to find a beautiful apartment, overlooking a national park, with a large front balcony and a large enough back yard. And the cherry on top of the cake was… the yard had already a built-in brick BBQ! How lucky is that?
The previous owners had built the BBQ with a gas insert. But because it wasn’t working anymore we started using it with charcoal. This is my type of BBQ, just like my dad used to make. But after a couple of years of hard work, the boyfriend started considering gas again. So this year we have made the change to a gas BBQ insert and we couldn’t be happier. It turns out cheaper (gas vs charcoal), much faster to set up and faster to put the food on the table.
Summer has only started so I hope to have much more BBQ recipes to show you and also some of the side dishes to go with it 🙂
BBQ ribs, pork belly and sausages
- 1 rack of pork ribs
- 2 tbsp yellow mustard
- 1 tbsp ketchup
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbsp sweet paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Salt & pepper to taste
- 6 thin slices of pork belly
- Zest of 1 lemon
- Juice of 1 lemon
- Salt & pepper to taste
- 2 sausages per person
- In a small bowl, combine the mustard with the ketchup. On another bowl, combine all the other dry ingredients. Place the full rack of ribs on top of a piece of cling film spread over your kitchen counter. Rub the ribs with the mustard/ketchup mixture. Then sprinkle the dry mixture all over making sure the meat if fully covered. Wrap the marinated ribs in the cling film and refrigerate for a few hours.
- Remove the cling film and cut the ribs into individual pieces or 2 by 2 pieces. Place in a hot grill and cook to your liking.
- Place the slices of meat in a bowl. Season with salt, pepper and add the zest and juice of lemon. Mix well to make sure the marinate covers all the meat. Set aside for a couple of hours.
- Choose your favourite kind of sausages. Poke them with a toothpick so the sausages don't "explode" during cooking.