ingredients

Serves
USMetric
Ingredients checklist
BBQ RUB
BBQ BASTING SAUCE
HASSLE BACK SPUDS
ROSEMARY SPINACH PESTO
content image

Smoked BBQ Ribs & Hassleback Potatoes with Rosemary Spinach Pesto

Prep
40 minutes
Total
4 hours 40 minutes

I’ve tweaked my rib recipe guys and this one is THE BOMB!  Sticky, sweet, spicy deliciousness and I am giving you both the oven cooking method and the BBQ method… finger licking good!


A quick homemade chipotle spice rub is made with a handful of ingredients and massaged into the racks, the ribs are then slow cooked for a couple of hours.  The BBQ sauce is no typical American one, I do use BBQ sauces and ketchup but also a bit of ginger, garlic, Japanese chilli powder and teriyaki sauce which give them an Oriental twist but the flavours work SOOOOO WELL… TRUST ME…. INSANE UMAMI!


I am so happy with how the spinach and rosemary pesto turned out too, it was an experiment and worked beautifully.  The hassle back spuds with the pesto drizzle really were the perfect accompaniment, along with a crisp Caesar Salad made with kale and romaine… such a scrummy dinner and happy fam! 😍

METHOD FOR HASSLE BACK POTATOES 

  1. Pre-heat oven to 200℃
  2. Wash and scrub potatoes. Gently make about 10 slice incisions to each potato about 3/4 way down, not all the way, add potatoes to a lined balking tray
  3. Coat the potatoes with the oil and season with salt and pepper
  4. Add to the oven or BBQ and bake for 25 minutes, drizzle with more oil and bake for a further 20 minutes
  5. While the potatoes are cooking, add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil or water to your liking)
  6. Remove the potatoes, enjoy with pesto drizzled over the top. Any remaining pesto will keep fresh in an airtight jar in the fridge for up to 2 weeks



RIBS OVEN COOKING METHOD

  1. Mix all spice rub ingredients together in a bowl, set aside
  2. Mix all BBQ Basting Sauce ingredients together in a bowl, set aside
  3. Remove the silver membrane skin from the back of the ribs if not already done by your butcher as this can leave a stringy fatty layer
  4. Pat the ribs dry, then rub all over with the spice rub
  5. Wraps the ribs in strong foil sealed very tightly all over however keep some air inside the foil so the ribs can almost steam
  6. If you have time refrigerate for at least 2 hours or overnight
  7. When ready to cook pre-heat oven to 140°C FAN
  8. Take ribs out of the fridge, place onto your oven tray still in the foil packets and cook for 3 hours
  9. Meanwhile, make the sauce by adding all ingredients together in a saucepan and bringing it to a boil, turn the heat down on low and simmer for 10 minutes
  10. Take off the heat and set sauce aside until ribs are ready
  11. After 3 hours remove ribs from the oven and turn your oven to the grill/ broil setting
  12. Open up the parcels (careful of the steam) and move the parcels to an oven tray.  Do not try to pick the ribs up as they may just fall apart
  13. Brush the racks generously with the BBQ sauce and grill until perfectly charred all over
  14. Enjoy!



RIBS BBQ COOKING METHOD

  1. Mix all spice rub ingredients together in a bowl, set aside
  2. Mix all BBQ Basting Sauce ingredients together in a bowl, set aside
  3. Remove the silver membrane skin from the back of the ribs if not already done by your butcher as this can leave a stringy fatty layer
  4. Pat the ribs dry, then rub all over with the chipotle rub
  5. Cover with foil and if you have time refrigerate for at least 2 hours or overnight
  6. Soak wood chips for 30 minutes before putting on the BBQ
  7. Set your BBQ to indirect heat with a temperature of 140°C
  8. Add your soaked wood chips 
  9. Remove ribs from the foil and place directly on the grills 
  10. Smoke for 1 hour with the lid closed
  11. After 1 hour brush the ribs with the BBQ sauce every 15 minutes
  12. Remove the plate and switch to direct heat after a total of about 2 hours 15 mins, cooking time will be about 2.5 hours depending on the size of your ribs
  13. Enjoy!