“Perfect way to BBQ our RibWorld Spare Ribs”

“For a crisp authentic finish remove ribs Ribs from pouch after microwaving (follow pack for instructions). Transfer the cooked ribs onto a medium head BBQ Grill and cook for a further 4 minutes turning regularly”.

BBQ Ribs with Coleslaw

For Coleslaw:

Follow cooking instructions on pack.

  • 1 finely shredded small white cabbage
  • 2 grated medium carrots
  • 3 shredded spring onions
  • Juice from 2 limes
  • 1 tsp sesame oil
  • 1 tbsp vegetable oil
  • 2 tbsp toasted sesame seeds

Mix the cabbage, carrots and spring onion together. Sprinkle with a little salt, mix again and leave for 10 minutes. The salt will tenderise the vegetables. Mix the lime juice, oils and seeds. Pour over the vegetables and mix. Serve with the ribs.

BBQ Ribs with Chive Dip

For the chive dip:

Follow cooking instructions on pack.

  • 300ml soured cream
  • 2 tbsp salad cream
  • Small bunch snipped chive
  • 6 sliced

Mix the dip ingredients together and chill until ready to serve.

BBQ Ribs with Egg Fried Rice


Follow cooking instructions on pack.

  • 1 egg
  • 2 tsp sesame oil
  • 2 tbsp vegetable oil
  • 200g/7oz long-grain rice (uncooked weight), cooked and left to go cold
  • 100g/4oz frozen peas, defrosted (rinse under warm water to do this quickly)
  • 4 spring onions, finely chopped
  • 100g/4oz beansprouts (optional)
  • 1-2 tsp soy sauce
  • ground white pepper

Preparation method
1. Beat together the egg and sesame oil and put to one side.
2. Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through.
3. Add the peas, spring onions and beansprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg mixture into the other side and leave for about 10 seconds so it begins to set. Using a chopstick, briskly swirl around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve straight away.

BBQ Ribs with Sucotash Salad

For the Sucotash salad:

Follow cooking instructions on pack.

  • 2 cups cooked baby lima beans
  • 2 cups fresh corn kernels
  • 2 cups cooked thin green beans
  • 2 ripe plum tomatoes, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 2 scallions, thinly sliced on diagonal
  • 1/2 red onion finely sliced

Combine all vegetables in a large bowl

1/4 cup olive oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Pinch of sugar Salt and freshly ground pepper 3 tablespoons finely chopped cilantro
Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.

BBQ Ribs w/Hawaiian dinner rolls


Follow cooking instructions on pack.

  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup warm pineapple juice (70° to 80°)
  • 1/4 cup water (70° to 80°)
  • 1 egg
  • 1/4 cup butter, cubed
  • 1/4 cup nonfat dry milk powder
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 3-1/4 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 3/4 cup flaked coconut

Purchase fresh rolls or if you wish to make your own follow below instructions
In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add coconut.

When cycle is complete, turn dough onto a lightly floured surface. Cover with plastic wrap; let rest for 10 minutes. Divide into 15 portions; roll each into a ball. Place in a greased 13-in. x 9-in. baking pan.
Cover and let rise in a warm place for 45 minutes or until doubled. Bake at 375° for 15-20 minutes or until golden brown. Yield: 15 rolls.