Fall-off-the-bone sticky barbecue ribs
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Buffalo chicken burgers & ranch slaw
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 4
Skip to ingredients
- 8 boneless, skinless chicken thighs
- 100ml buffalo hot sauce
- 2 tsp sweet smoked paprika
- 3 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1½ tsp garlic granules
- 30g buttermelted and cooled
- 4 slices monterey jack cheesecut in half
- 4 brioche burger bunssplit
For the slaw
- 1 pointed spring cabbagefinely sliced
- 1 small red onionthinly sliced
- 2 celery sticksfinely chopped
- 50g mayonnaise
- 50g soured cream
- 1 tbsp white wine vinegar
- ¼ bunch of chivesfinely sliced
Nutrition: Per serving
- kcal744
- fat41g
- saturates16g
- carbs52g
- sugars19g
- fibre5g
- protein39g
- salt2.3g
Method
step 1
Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.
step 2
The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.
step 3
Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
