Don't just spice your barbecue meat! Schwartz it, instead!

We must all have done it at one time or another. Just shoved some generic spice into the shopping basket, used it in our cooking and thought: “I don't really like that. There's no real taste!”

But you really do not want to risk that with British Barbecue Week, do you? We must let the Sunshine in and Celebrate British BBQ Week with Schwartz!

After a brutally snowy winter, everyone is overjoyed to see summer fast approaching. What better way to celebrate the sunshine then to throw a fabulous BBQ with all your friends and family?

Show off your BBQ skills with a fantastic array of tasty recipes from Schwartz. From Cocoa Chilli Pork Ribs to Chilli and Herb Beef burgers, the aromas will get every nose in the street twitching with intrigue. Your culinary delights will be the talk of the town!

Explore our full collection of delicious recipes with step by step instructions at www.schwartz.co.uk

COCOA CHILLI PORK RIBS

900g (2lb) pork spare ribs
1 onion, quartered
100g (4oz) brown sugar
1 tsp Schwartz Cinnamon Ground
1 tsp Schwartz Garlic Salt
2 tsp Schwartz for Chef Chilli & Cocoa Bean
150ml (1/4 pint) apple juice
4 tbs tomato puree

STEP 1

Preheat the oven to 200ºC, 400°F, Gas Mark 6.

 STEP 2

Place the ribs in a large roasting dish with the onion, cover with boiling water and foil. Place into the oven and cook for 30 minutes.

 STEP 3

Meanwhile mix together the sugar, Cinnamon, Garlic Salt and COOK ART spice blend in a small bowl.  Reserve 3 tbs of this spice mixture for the sauce.

STEP 4

Remove the ribs from the oven and drain. Rub the remaining spice mixture over the ribs, until well coated. Place the ribs in a single layer on a foil-lined roasting pan. Cover with foil and roast in the oven for a further 30 minutes.

 STEP 5

Meanwhile make the sauce, gently heat the apple juice, tomato purée and reserved spice mixture until well combined and glossy.  Use half the sauce to baste the ribs and return to the oven for a further 20 minutes, until the ribs are sticky and glossy. 

 STEP 6

Place the other half of the sauce in a serving bowl.

CHILLI AND HERB BEEF BURGERS

(Serves 4)

1 tbs oil
1 onion, finely chopped
450g (1lb) beef mince
2 tsp Schwartz Chilli Powder Mild
2 tbs tomato purée
1 tbs Schwartz Mixed Herbs
4 burger buns, halved and toasted if desired
1 bag mixed salad leaves of your choice
2 tomatoes, sliced
Schwartz Sea Salt Mill to season
Schwartz Ground Black Pepper to season

STEP 1

Heat the oil in a frying pan, add the onion and fry gently for 5 minutes, until softened.

STEP 2

Tip the onions into a bowl and add the beef mince, Mild Chilli Powder, tomato purée and Mixed Herbs. Season well and blend the mixture together.

STEP 3

Divide the mixture into four and shape into burgers. Cover and refrigerate, until ready to cook.

STEP 4

Brush with a little oil and cook on the barbecue, or under a pre-heated grill for 15-20 minutes, or until cooked through, turning occasionally. Ensure the burger is piping hot and cooked throughout before serving.

STEP 5

Add a few mixed salad leaves and tomato slices to each burger bun and top with the cooked burger. Serve with the remaining salad and sauces of your choice.

CLASSIC BBQ CHICKEN

4 tbs honey
6 tbs tomato ketchup
4 tbs Worcestershire sauce
2 tbs Schwartz Perfect Shake Classic Barbecue Special Blend
Juice of 1 lime
1kg (2.2lbs) chicken drumsticks, thighs or wings
1 bag mixed salad leaves of your choice
1 French baton

STEP 1

Mix all the marinade ingredients together in a large bowl. Add the chicken and stir to coat evenly.

STEP 2

Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator. 

STEP 3

On the barbecue or under a pre-heated low-heat grill, cook the chicken drumsticks and thighs for 30-40 minutes, and the wings for 10-15 minutes, or until cooked through. 

STEP 4

Ensure the chicken is piping hot and cooked throughout before serving with the salad and French bread