BBQ Ribs & Citrus Shrimp and Avocado Salad

Barbecue Spare Ribs

Ingredients

Olive oil*
2 racks pork spare ribs *

Marinade

1 fresh red chilli
1 thumb-sized piece of ginger
3 cloves of garlic
150 ml unsweetened apple juice
2 teaspoon fresh ground black pepper
100 ml white wine vinegar*
1 teaspoon paprika
2 heaped tablespoons ketchup*
1 tablespoon Dijon mustard
100 ml low-salt soy sauce*
125 ml soft brown sugar

Method

Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
Drizzle a little oil over the ribs, season with sea salt, black pepper and paprika rub all over to coat.
Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
Transfer the ribs to a board and cut them up. Serve with mashed potatoes and your favourite salad.

Recipe and photo credit: www.jamieoliver.com

Citrus Shrimp and Avocado Salad

Ingredients

1 Tbsp. olive oil
1 cup fresh orange juice  * (equals 2 oranges)
½ cup fresh lemon juice  * (equals 3 lemons)
5 garlic cloves, minced or pressed
1 Tbsp. finely chopped red onion (or shallot)
1-2 avocado, * sliced
1 Tbsp. chopped fresh parsley
Pinch red pepper flakes
Freshly ground black pepper and kosher salt
3 pounds medium shrimp  * , peeled and deveined
1 medium orange , cut into wedges or slices
1 medium lemon * , cut into wedges
½ cup toasted almonds
8 cups of greens (lettuce, arugula, spinach * )

In a medium bowl, whisk together the olive oil, orange and lemon juice, garlic, onion, 2 tsp. of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, 5 to 8 minutes.
Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until shrimp turns pink, about 5 minutes.
Divide greens onto 6 plates, top with shrimp, avocado, almonds and remaining parsley, and serve with orange and lemon slices on the side.

Recipe & Photo Credit: FoodieCrush.com

 *  In Sale Flyer May 31 – June 6

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