Ingredients
1.2kg spare ribs
800g floury potatoes
200g tub light cream cheese with garlic and herbs 100ml milk
275g bottle honey barbecue sauce
Green beans
METHOD
1. Cover 1.2kg spare ribs with cold water in a large saucepan and bring to the boil. Reduce the heat, cover partially and simmer gently for 30 minutes. Drain, Preheat the grill to medium.
2. Meanwhile, put 800g floury potatoes in a pan, cover with cold salted water and boil over a medium heat. Reduce the temperature slightly and simmer for 12-15 minutes or until tender. Drain well and mash until smooth. Season well and beat in 200g tub light cream cheese with garlic and herbs and 100ml milk, warmed, using a wooden spoon. Continue to beat vigorously until light and fluffy. Cover and keep warm.
3. Spread the ribs out in a single layer in a foil-lined roasting tin. Pour over 275g bottle honey barbecue sauce and grill for 15 minutes, turning every 3 minutes.
4. To barbecue, preheat thr barbecue in the usual way until it reaches temperature. Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the ribs are placed.
5. Serve with a generous spoonful of mash and some steamed green beans
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