Sticky Fingers

We hosted our first bbq of the season last night, making the most of the fantastic weather and gathering together some friends for a finger food feast.  We kept things quite simple but bursting with flavour by deciding to serve corn on the cob, pork ribs and roast sweet potato wedges, cutlery optional!  For our dessert we made a raspberry cheesecake and raspberrry ice cream (we recommend cutlery for that bit).  For the ribs we used a superb Katie Stewart bbq sauce recipe (for 4):

• 1 medium diced onion
• 1 tbsp oil
• 4 tbsp ketchup
• 2 tbsp wine vinegar
• 1 tbsp brown sugar
• 1 tbsp mustard (English or French will do)
• 1 tbsp Worcestershire sauce

Gently fry the onions in the oil to soften but not colour (about 5min).  Meanwhile combine the rest of the ingredients in a bowl and add to the soft onions.  Bring to the boil and draw off the heat.  We decided to experiment with some chipotle in that sauce, adding a chopped tbsp of that heady, smoked chili to the sauce.  We also toasted 1tbsp cumin seeds, ground them up and added them to the sauce as well.  Cumin adds a earthy, smoky note of it’s own.  We can tell you now that it made an already delicious sauce quite irresistible.  Lightly salt then roast your ribs in the oven for an hour at 200C, turning half way through.  Katie turns down the heat to 180C pours off the excess fat and adds the sauce to the ribs at the half way point.  It is perfectly good just in the oven but we fired up the bbq and when the ribs are fully cooked, spread on the sauce and finished on the open grill for about 2 min a side.  It truly is worth it.

We did the roast sweet potatoes (see our previous post) and sweetcorn with lashings of butter to make things as messy as possible for our guests.  Make sure you have some finger dipping bowls with a slice of lemon in and lots of paper napkins so you can occasionally get hold of your glass of wine without making it too mucky.

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