Spice Rubbed ribs

For this ribs recipe you will need plenty of paper towels for after you have eaten.

I always like to try different spice blends. This time the rub was applied an hour before putting on the BBQ.

A BBQ sauce was applied during the last hour.


Goes well with:

Bacon and Cheese Stuffed Peppers

Onion rings

Beast of a burger


1 Side of belly pork, skin off

For the Rub

1 Tbsp Black Pepper

2 Tbsp Cumin Seeds

1 Tbsp Fennel Seeds

3 Tbsp Smoked Paprika

5 Tbsp Soft Brown Sugar


For the BBQ Sauce

200g Ketchup

good splash of Cider viniger

2 tspn Mustard Powder

2 Chillis (finely sliced)


  • Mix all the rub ingredients in a bowl and then rub the mixture into the ribs
  • Leave for at least an hour wrapped in cling flim
  • Set the BBQ for indirect cooking and at about 150 degrees
  • Put the ribs onto the BBQ for around 3 hours till the internal temperature reaches 95 degrees c
  • Wrap in tinfoil with half a pint of cider and seal as best you can for an hour
  • Put all the BBQ sauce ingredients in a small pan and bring to the boil and simmer for 10 minutes
  • Unwrap the ribs and baste with the sauce every 15 minutes till its all used up
  • Remove from the heat and serve.

Pork Belly Glazed with Blueberry and chilli syrup


Blueberry and chilli glazed belly of pork
Have your friends guessing what the secret ingredient is in the glaze for this pork recipe at your next dinner party!


Originally By Silvena Rowe
From Saturday Kitchen Best Bites

Adapted by me

Less than 30 mins Preparation time

Cooking time

over 2 hours

Serves 4

For the belly of pork
800g/1lb12oz lean belly of pork
1 pint real ale
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp crushed cardamom
For the blueberry and chilli topping
350g/12oz frozen blueberries, defrosted
125ml/4fl oz water
2 tbsp caster sugar or honey
2 tbsp lemon juice
½ tsp mild chilli flakes
salt and freshly ground black pepper

For the belly of pork, preheat the oven to 150C/300F/Gas 2.

Place the pork belly in a deep roasting tin and pour over the beer– it should come about half-way up the pork belly.

Scatter over the spices, cover the tin with aluminium foil and cook in the oven for 2-4 hours, or until very tender.

Remove from the oven, drain off the liquid and let the meat cool completely.

For the blueberry molasses, place the blueberries and water in a food processor or blender and blend to a purée.

Place the purée in a saucepan and add the sugar, lemon and chilli flakes. Bring to a boil and simmer for 40-60 minutes, or until the mixture becomes thick and syrupy. Season with salt and freshly ground black pepper, adding more chilli if you like a little more spice.

Preheat the oven to 240C/475F/Gas 9.

Remove the thick layer of skin and fat from the pork belly and discard. Place the pork in a clean roasting tin and glaze the top and side of the meat with the blueberry molasses.


Place the pork in the oven for 5-6 minutes, or until the top is caramelised and slightly crisp.

Cut the pork into squares and serve with salad or mashed potatoes

mix up some cornflower with cold water and add to the meat juices to get the very best gravy.

Similar to:

coq au vin

Leg of lamb


Spaghetti Carbonara

A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.


Full easy recipe here