The Ultimate BBQ Showstoppers

Sticky Honey Garlic Ribs

These slow-cooked, sticky ribs are sweet, garlicky, and guaranteed to disappear fast at any BBQ. Simple to make, even easier to eat!

Ingredients:

• 2 racks baby back pork ribs (about 1.5–2kg)
• Salt and pepper
• 1 tablespoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

For the glaze:

• 170g honey
• 60ml soy sauce
• 4 cloves garlic, finely chopped
• 30g soft brown sugar
• 30ml apple cider vinegar
• 15ml Worcestershire sauce
• 1 teaspoon chilli flakes (optional)

Method:

1. Season the ribs:
Remove the silver skin from the back of the ribs. Pat dry with kitchen paper.
Season well with salt, pepper, smoked paprika, onion powder, and garlic powder.

2. Slow-cook:
Heat oven to 150°C (fan 130°C) / Gas Mark 2.
Wrap the ribs tightly in foil and place on a baking tray.
Cook for 2½ to 3 hours until tender.

3. Make the glaze:
While the ribs are cooking, put all glaze ingredients into a small pan.
Simmer for 5–7 minutes until thick and sticky.

4. Grill and glaze:
Heat your BBQ to medium-high.
Unwrap the ribs, brush with glaze, and grill for 3–5 minutes each side, glazing as you turn, until caramelised.

5. Serve:
Slice into portions, sprinkle with parsley or sesame seeds if you like, and serve straight away.

Grilled Halloumi and Veggie Skewers

These Grilled Halloumi and Veggie Skewers are fresh, colourful, and packed with smoky flavour. Charred peppers, courgettes, and chewy, golden halloumi finished with a bright lemon herb drizzle — simple, quick, and guaranteed to be a hit with everyone around the BBQ.

Ingredients:

• 250g halloumi cheese, cut into cubes
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 courgette, sliced into thick half-moons
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• Salt and pepper

For the lemon herb drizzle:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 small garlic clove, finely grated
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint (optional)
• Pinch of chilli flakes (optional)

You’ll also need:

• Metal skewers or soaked wooden skewers

Method:

1. Prep the veg and halloumi:
Thread the halloumi, peppers, courgette, and red onion onto skewers, alternating them to mix up the colours.

2. Season and oil:
Brush the skewers with olive oil and season with a little salt and pepper.

3. Make the lemon herb drizzle:
In a small bowl, mix together the olive oil, lemon juice, grated garlic, parsley, mint, and a pinch of chilli flakes if you like a little heat. Set aside.

4. Grill:
Heat your BBQ (or a griddle pan) to medium-high.
Cook the skewers for 8–10 minutes, turning every couple of minutes, until the vegetables are tender and slightly charred, and the halloumi is golden.

5. Serve:
Drizzle the skewers with the lemon herb dressing while still warm.
Serve straight off the grill for the best flavour.

S’mores Grilled Sandwiches

Bring a bit of campfire magic to your BBQ with these easy S’mores Grilled Sandwiches. Gooey melted marshmallows, rich chocolate, and buttery brioche bread grilled to golden perfection — the ultimate sweet ending to your BBQ feast.

Ingredients:

• 8 slices brioche bread
• 100g milk chocolate (or dark chocolate, if you prefer), broken into pieces
• 100g marshmallows (mini ones work best)
• 30g butter, softened

Method:

1. Build the sandwiches:
Lay out 4 slices of brioche bread.
Top each slice with pieces of chocolate and a handful of marshmallows.
Place another slice of bread on top to make a sandwich.

2. Butter the bread:
Spread the softened butter on the outside of each sandwich, just like you would for a toastie.

3. Grill:
Heat your BBQ or a griddle pan to medium heat.
Cook the sandwiches for about 2–3 minutes each side, pressing down gently, until the bread is golden and crisp and the chocolate and marshmallows have melted.

4. Serve:
Slice in half and enjoy warm, while the middle is still melty and gooey.