Serves: 6
Prep time: 15 Minutes (Plus 3 hours to drain yughurt)
Cooking time (BBQ): 20 Minutes
Cooking time (Oven): 40 Minutes
Prep time: 15 Minutes (Plus 3 hours to drain yughurt)
Cooking time (BBQ): 20 Minutes
Cooking time (Oven): 40 Minutes
Mt Barker Smokey BBQ Spare Rib
with a Yoghurt and Basil Dip
with a Yoghurt and Basil Dip
Our Smokey BBQ Ribs are ideal with fresh yoghurt so try this tzatziki inspired dip to compliment them.
Ingredients:
• 1 pack Mt Barker Free Range Smokey BBQ Spare Ribs
• 520g (2 cups) Greek-style natural yoghurt
• 3 Shallots, trimmed, thinly sliced
• 1 bunch fresh basil, leaves picked
• 1 garlic clove
• 60ml (1/4) olive oil
• 60ml (1/4) fresh lemon juice
• 2 tbs pine nuts
• 2 shallots, extra, trimmed, thinly sliced diagonally
• Extra virgin olive oil, to serve
• Crackers, to serve
• 1 pack Mt Barker Free Range Smokey BBQ Spare Ribs
• 520g (2 cups) Greek-style natural yoghurt
• 3 Shallots, trimmed, thinly sliced
• 1 bunch fresh basil, leaves picked
• 1 garlic clove
• 60ml (1/4) olive oil
• 60ml (1/4) fresh lemon juice
• 2 tbs pine nuts
• 2 shallots, extra, trimmed, thinly sliced diagonally
• Extra virgin olive oil, to serve
• Crackers, to serve
Instructions:
5. Line a colander with a piece of damp muslin or cloth. Place over a large bowl. Spoon the yoghurt into the colander and cover with plastic wrap. Place in the fridge for 3 hours to drain.
6. Empty spare ribs onto a baking tray. Preheat oven to 200C and bake for approx 30-40 mins. Use knife to check the largest rib is fully cooked before serving. If using BBQ, set grill or hotplate to medium heat and cook for 15 to 20 minutes.
7. Process the basil, shallot, garlic, olive oil and lemon juice in a food processor until finely chopped. Transfer to a bowl. Stir in the yoghurt. Season with salt and pepper.
8. Spread the pine nuts over a baking tray. Bake for 5 minutes or until light golden.
9. Spread the dip into serving bowl and sprinkle with the pine nuts and extra shallot.
10. Serve the ribs on a serving plate next to the bowl and enjoy.
5. Line a colander with a piece of damp muslin or cloth. Place over a large bowl. Spoon the yoghurt into the colander and cover with plastic wrap. Place in the fridge for 3 hours to drain.
6. Empty spare ribs onto a baking tray. Preheat oven to 200C and bake for approx 30-40 mins. Use knife to check the largest rib is fully cooked before serving. If using BBQ, set grill or hotplate to medium heat and cook for 15 to 20 minutes.
7. Process the basil, shallot, garlic, olive oil and lemon juice in a food processor until finely chopped. Transfer to a bowl. Stir in the yoghurt. Season with salt and pepper.
8. Spread the pine nuts over a baking tray. Bake for 5 minutes or until light golden.
9. Spread the dip into serving bowl and sprinkle with the pine nuts and extra shallot.
10. Serve the ribs on a serving plate next to the bowl and enjoy.
