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Summer Barbecue

Serves
8
Dishes
5

Slow-smoked ribs as the centerpiece, sweet charred corn, a crunchy slaw and a tangy potato salad, with peaches grilled on the cooling coals for dessert. The ribs take the afternoon; everything else is quick or made the day before.

Summer Barbecue: Slow-smoked ribs as the centerpiece, sweet charred corn, a crunchy slaw and a tangy potato salad, with peaches grilled on the cooling coals for dessert.

On the menu

  1. Barbecue Pork Ribs: Tender, glazed spare ribs with a smoky, sticky finishMainBarbecue Pork RibsMake ×2

    Four racks; you need a large kettle with a rib rack, or two grills.

  2. SideGrilled Corn with Lime-Chili ButterMake ×2

    Grilled over direct heat while the ribs rest.

  3. SideColeslawMake ×1.33
  4. SidePotato SaladMake ×1.33
  5. DessertGrilled Peaches with Honey and MascarponeMake ×2

    On the grill while the coals die down.

To drink

Cold pale ale or lager in a tub of ice. Non-alcoholic: a big jug of iced black tea with lemon and sliced peaches.

The day before

  • Strip the membrane from the ribs and rub them; cover and refrigerate overnight.
  • Make the potato salad and the coleslaw; both keep in the fridge (the slaw for 1 day).
  • Make the corn butter and the vanilla mascarpone.
  • Check you have enough charcoal or gas for 6 hours, plus a chimney of fresh coals for the corn.

Game plan

Counted back from the moment you serve.

  1. 6 h before serving

    Light the grill for indirect heat at 120–135°C (250–275°F) with a water pan and wood. Ribs out of the fridge.

  2. 5 h 30 min before serving

    Ribs on the cool side, meat side up, lid closed, about 3 hours. Keep the temperature steady; top up fuel every hour.

  3. 2 h 30 min before serving

    When the bark is set and deep red-brown, wrap each rack in foil with apple juice, honey and butter. Back on indirect heat for about 1½ hours.

  4. 1 h before serving

    Unwrap the ribs, brush with sauce and cook uncovered on the cool side, lid closed, 15–30 minutes, glazing again once. Take the slaw and potato salad out of the fridge.

  5. 45 min before serving

    Light a chimney of fresh coals (or turn the gas up) for direct medium-high heat.

  6. 30 min before serving

    Ribs off to rest, loosely covered. Set the table.

  7. 20 min before serving

    Grill the corn over direct heat, lid closed, turning every 2 minutes, 10–12 minutes.

  8. 5 min before serving

    Brush the corn with the butter and finish with cheese and cilantro. Slice the ribs between the bones.

  9. Serve

    Serve.

  10. 45 min after serving

    Grill the halved peaches over medium heat, about 9 minutes in all; serve warm with mascarpone, nuts and honey.

Shopping list

Produce

  • 1 red onion
  • 1 head garlic (2 cloves)
  • 3 scallions
  • 3 celery stalks
  • 3 carrots
  • 1.5 kg waxy potatoes
  • 950 g green cabbage
  • 300 g red cabbage
  • 8 corn cobs
  • 2 limes
  • 8 ripe but firm peaches or nectarines
  • 1 bunch cilantro (about 20 g)
  • 1 bunch dill (about 20 g)
  • 1 bunch thyme (8 sprigs)

Meat & fish

  • 4 racks of pork spare ribs (about 1.25 kg each)

Dairy & eggs

  • 200 g unsalted butter
  • 80 ml buttermilk
  • 60 g sour cream
  • 400 g mascarpone
  • 80 g feta or cotija

Pantry

  • sugar (3 tsp)
  • 50 g light brown sugar
  • 150 ml honey
  • vanilla extract (2 tsp)
  • 60 ml white wine vinegar
  • cider vinegar (3 tbsp)
  • Dijon mustard (2 tbsp)
  • 350 g mayonnaise (or Mayonnaise)
  • 80 g dill pickles or cornichons
  • 500 ml barbecue sauce
  • 60 g toasted flaked almonds or pistachios
  • wood chunks or chips (apple, cherry or hickory)
  • Pantry check: neutral oil (sunflower or rapeseed), fine sea salt, flaky sea salt, black pepper

Spices

  • chili powder (1½ tbsp)
  • sweet smoked paprika (2 tbsp)
  • garlic powder (1½ tbsp)
  • celery seed (optional)

Drinks

  • 150 ml apple juice