AUSSIE CLASSICS

PUT ON A SENSATIONAL SPREAD OF OLD FAVES WITH NEW TASTE TWISTS FOR YOUR SUMMER SOIREES!

MEGA BARBECUE PLATTER

Give your backyard barbie international flair and sprinkle your chicken, lamb and prawn skewers with dukkah – a Middle Eastern spice blend – before serving with tabouli, flatbread and yoghurt. Add American-style pork ribs, marinated in a smoky sauce and cooked long and slow, for finger-licking results.

MEGA BARBECUE PLATTER

Preparation time 30 mins

Cooking time 1 hour 50 mins

Serves 6

1kg American-style pork spare ribs

Sea-salt flakes and freshly ground black pepper, to season

600g chicken thigh fillets, trimmed, cut into 4cm pieces (you’ll need 16 pieces)

600g lamb leg steaks, trimmed, cut into 4cm pieces (you’ll need 16 pieces)

16 raw peeled king prawns

2 Tbsp olive oil 1/4 cup lemon and almond dukkah

2 Tbsp honey Storebought tabouli, lemon wedges, flatbread and Greek-style yoghurt, to serve

RIB MARINADE

1/2 x 355ml bottle pale ale

1/3 cup smoky barbecue sauce

2 Tbsp maple syrup

1 Tbsp Worcestershire sauce

1 Tbsp Australian mustard

1/2 x 40g sachet McCormick’s

Smokin’ Texas BBQ Rub

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional).

STEP 2 To make rib marinade, place all ingredients in a medium saucepan and stir over low heat until combined. Bring to the boil and simmer, stirring occasionally, for 10 minutes, until thickened slightly. Remove from heat.