Sticky Rib Sauce

This one comes from a BBQ Cook Book with a modification or two

Firstly rub the ribs with the following dry rub
1 Tablespoon of brown sugar
1 Tablespoon of salt
1 teaspoon of dried chilli or chilli powder (check the strength first)
1 tablespoon of smoked paprika like Hungarian paprika
1 teaspoon of cracked pepper
1 tablespoon of onion flakes
1 tablespoon of garlic flakes.
You could use fresh chillis, oinions and garlic if you like but rub them on the meat first and then the dry rub on top.

Leave to marinate for a few hours or overnight if possible

Cook the ribs in you favourite way, in the oven, in a kettle bbq or very slowly on direct heat.

When the ribs are nearly cooked, make the sweet sauce. In a saucepan, combine the following:
1 cup of brown sugar
250ml of sweet vinegar like malt
one stick of cinnamon
1 small dried chilli if the rub isn't hot enough
250ml tomato sauce
100 ml of rum
Cook until the sauce is thick. Take the ribs from the oven and cut them in pairs. Either brush the sauce generously with the sauce, or better still, place the ribs in the saucepan and smother them completely whilst they are on the heat. Serve with lots of wet towels and a glass of ice cold rum!

Carribean Chicken

A feisty little number with all of the ingredients you would expect from the Carribean

You will need 750g chicken pieces or fillets
Oil to cook
4 cloves of garlic
2-3 chillies
75mls rum
4 tablespoons of sweet mango chutney
250ml of coconut milk
juice of one lime

Sprinkle the chicken pieces in crushed garlic, paprika and chopped chillies. Coat the chicken well.
Stir fry in hot oil releasing the flavours of the spices.
Add the mango chutney and cook another two minutes
Add the rum and then the coconut milk.
Test the sauce for sweetness, saltiness and heat and make adjustments.
Finally add the lime juice and serve over a bed of rice with some coriander leaves.

All up this should take only about 10 minutes from start to finish but the flavour and smell is fantastic!

Green Chicken Curry

This one is for you Bec.

You will need 1 tablespoon of green curry paste
Oil for frying
One chilli for some extra heat
2 servings of chicken meat, either breast or thigh fillets
One small tin of coconut milk
Your favourite vegetables like peas, Asian greens, potato, pumpkin or corn
One teaspoon of sugar and a dash of fish sauce or salt if you don't have any fish sauce.

In a saucepan or wok heat the oil and chilli paste until it is fragrant and hot. Then add the coconut milk, fish sauce and sugar and cook until it is boiling. Now add the chicken and cook through.
Add the veges last and cook until the veges are the way you like them. Undercooked with some crunch is better.

Serve with rice and some basil or coriander if you have any. This should do for two meals.

If you want to cook more of this to freeze or put in the fridge, follow the recipe up until the chicken is cooked. Then leave in the fridge or freezer. When you want to heat up another serving, add the veges as you heat it up to keep the flavour fresh.

Enjoy.