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What better way to pass a cold, snowy February night, than huddled round our fire basket, cookin’ some ribs and drinking some beer. Perfect.

The Ribs  – serves two

750g pork ribs

1 thumb-sized knob of ginger, finely chopped

1 red chilli, chopped

1 small onion, chopped

3 cloves of garlic, chopped

1 tblsp tomato purée

Big pinch of cayenne

1 tspn Chineses five spice

2 tblsp red wine vinegar

2 tblsp light soy

1 tblsp dark soy

1 tspn golden syrup

Zest and juice of 1 lime

2 tblsp sesame oil

Mix all the ingredients together in a large dish, and rub into the ribs. Cover and leave in fridge to marinade for seven or eight hours.

When it came to barbecuing the ribs, I put the lime peel on the barbecue as thought this might impart more flavour (it’s really just because I like burning things). The ribs took about twenty minutes in total, basically cooking them until black enough, but not burnt. They were succulent and full of flavour, the lime especially worked – you could use a number of different seasonings though, but this is what I had at hand. I didn’t add salt, as the soy is salty and I also didn’t want to lose any of the meat’s moisture. The general principle is sweet, sour, smokey and salty. Mmm.

The Chicken Wings

These were marinated with a couple of ground dried chillis, a good glug of olive oil and some seasoning. They only took about fifteen minutes on the barbecue, and I also cooked some chopped up red pepper at the same time.

The Egg Fried Rice

Jamie was in charge of this, and I didn’t really see how he did it as I was busy drinking beer and watching the fire. I believe it involved frying some spring onions in sesame or groundnut oil, then egg, then adding the already boiled rice to the mix, and stirred around a bit with a good glug of soy.

To Serve:

Some greek yoghurt

Cooking outside is the best. I think after the Christmas dinner that we cooked in the pizza oven, we now realise it doesn’t have to be warm, nor light to cook outdoors. In fact, the exact opposite is what made it so special. Not that we braved the elements to dine outside; that would be plain stupid.

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