Photography by Mark O'Meara
Ingredients (serves 8)
- 2.5kg American-style pork ribs
- 375g bottle smokey barbecue marinade
- 2 garlic cloves, crushed
- 2 long red chillies, finely chopped
- 1.5kg chicken wings, tips removed, halved
- 2 tablespoons plain flour
- 1/4 cup olive oil
- 1/4 cup cajun seasoning
- 1.25kg kipfler potatoes, scrubbed, halved
- 2 teaspoons finely grated lemon rind
- Coleslaw, to serve
Method
Place ribs in a large dish. Add marinade, garlic and chilli. Toss to coat. Cover and refrigerate for 1 hour.
Preheat a covered barbecue on medium-high heat. Remove ribs from dish, reserving marinade. Divide ribs between 2 disposable aluminium baking dishes. Cook, covered, using indirect heat, basting occasionally with reserved marinade, for 45 minutes.
Meanwhile, place chicken, flour, half the oil and half the seasoning in a bowl. Toss to coat. Place potato in a separate bowl. Add lemon rind and remaining oil and seasoning. Toss to coat.
Remove ribs from dishes. Place on barbecue plate. Place chicken and potato on chargrill. Cook ribs, chicken and potato, turning occasionally, for 25 to 30 minutes or until chicken is cooked through and potato tender. Remove ribs after 20 minutes and cover to keep warm. Serve chicken, ribs and potato with coleslaw.
Notes
If you don't have a covered barbecue, bake ribs in a preheated oven at 180°C/160°C fan-forced.
Super saver: Use desiree potatoes cut into wedges instead of kipfler and save around $5.10 in total.
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