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BBQ Beef Ribs & Moroccan Chicken legs | James St

BBQ Beef Ribs & Moroccan Chicken legs | James St

BBQ Beef Ribs


For the ribs, buy a rack of beef ribs from your butcher, which you can get him to slice into individual portions. I normally allow three ribs per person.


Place ribs in a large pot of salted water and bring to the boil, once boiled, simmer for 60-70 minutes, until cooked. Remove from water and leave to the side.


For the sauce, you will need:


1 onion, diced

2 cloves garlic, crushed

2 chillis, deseeded and diced (add more if you like it hot)

5 sprigs of thyme

2 bay leaves

1 tsp fennel seeds

1 pinch cumin

1 tsp paprika

1 tsp Worcester sauce

1.5 tsp Dijon mustard

150g brown sugar

150ml apple juice

200ml tomato ketchup

100ml HP Sauce

1 tsp sea salt

1 clove

Zest of 1 orange


Place all ingredients in a large pot on a low to medium heat and cook on a simmer for up to 50 minutes or until the juice has evaporated. Leave to cool and blend thoroughly. Once cooled, coat the ribs in the marinade and cover in cling film and place in the fridge overnight.


You can make the marinade and store in an airtight container and refrigerate for up to 14 days.


Moroccan Chicken legs


900g chicken Legs

3 tblsp maple syrup

1 tsp harissa paste

1 orange, zested & juiced

1 lemon, zested and juiced

1 tsp cumin seeds, crushed


Heat your BBQ to a high setting. Place the chicken legs on to the BBQ rack and grill for 15 minutes. After 15 minutes turn over and grill on other side until golden.


Mix all the harissa paste, syrup and cumin seeds with the zest of the orange and lemons and half of the zest. Season with salt and pepper. Pour over the chicken legs or using a brush ensure that all the legs are coated. Place on the BBQ rack again for a further 15 minutes. The chicken legs can be cooked exactly the same way under the grill – just make sure you have your extractor fan on or the doors open! Serve with herbed couscous, pitta bread and a selection of dips.


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