Sticky ribs with Dirty rice

   Ingredients
1/2 cup tomato passata
1/4 cup tomato sauce
1/3 cup brown sugar
1 garlic clove, crushed
1 1/2 tablespoons worcestershire sauce
2 teaspoons dijon mustard
1.8kg American style pork ribs
Coleslaw, to serve
   Dirty Rice
20g butter
1 cup SunRice basmati rice
1/2 teaspoon Mexican chilli powder
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup frozen corn kernels
2 green onions, thinly sliced
2 tablespoons fresh coriander leaves, roughly chopped

   1. Preheat oven to 200C/180C fan forced. Line a large roasting pan with baking paper.

   2. Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl. Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. Bake for 40 minutes. Remove foil. Turn ribs over. Baste with pan juices. Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices.

   3. Meanwhile, make Dirty Rice, Melt butter in a large saucepan over medium heat. Add rice, chilli powder, turmeric and salt. Cook, stirring, for 1 minute or until rice is coated in spices. Add corn and 1.5 litres cold water. Bring to the boil. Reduce heat to low. Cook, covered for 20 minutes or until water is absorbed and rice is tender. Remove from heat. Stir in onion and coriander.

   4. Cut ribs into pieces. Serve ribs with Dirty Rice and coleslaw.

Cheesy Chili Mac

   Ingredients
2 tablespoon vegetable oil
1 large onion, finely chopped (about 1 1/2 cups)
1 red bell pepper, diced (about 3/4 cup)
3 medium cloves garlic, microplaned (about 3 teaspoons)
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 pounds fresh ground chuck
1 (28-ounce) can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
2 (15-ounce) cans kidney beans, rinsed and drained
1/4 cup hot sauce (like Franks)
kosher salt and freshly ground black pepper
1 pound elbow macaroni
4 tablespoons butter
1 (12-ounce) can evaporated milk
1 pound grated Cheddar or Jack cheese
4 ounces finely grated Parmigiano-Reggiano (about 2 cups)
2 tablespoons chopped cilantro leaves or scallion greens for garnish

   1. Heat the vegetable in a large saucepan over high heat until shimmering. Add the onion and red pepper and cook, stirring frequently, until lightly softened, about 2 minutes. Add the garlic, chili powder, cumin, and oregano. Cook, stirring constantly until fragrant, about 1 minute. Add the beef and cook, stirring occasionally and using a wooden spoon to break up the meat until it is no longer pink, about 7 minutes. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened, about 30 minutes.

   2. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 400°F. Place the pasta in a large saucepan and cover with water by 2 inches. Add 1 tablespoon salt. Heat over high heat until boiling, stirring occasionally to prevent pasta from sticking. Once it comes to a boil, cover pot and remove from heat. Let sit until pasta is fully cooked (see package for cooking time). Drain pasta and return it to the pot. Add the butter and evaporated milk and return the pot to low heat. Add half of the cheese and stir to combine until the cheese is fully melted.

   3. Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.

   4. Transfer mixture to a large casserole dish (or two smaller ones). Top with remaining cheddar and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes. Remove from oven, allow to rest 10 minutes, sprinkle with scallions or cilantro and serve.

American T-bone

   Ingredients
700g T-bone steak
2 garlic cloves, bashed
½ small pack thyme
½ tbsp olive oil
50g butter

   1. Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.

   2. Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so its soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).

   3. Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

Cobb Salad

   Ingredients
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
   Salad
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-cooked eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

   1. In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.

   2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens, sprinkle with chives. Top with remaining watercress. Cover and chill until serving.

   3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Baked Buffalo Chicken Wings

   Ingredients
3 garlic clove, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper  sauce (we used Franks hot sauce)
3 tbsp honey
1½ kg chicken wing, halved at the joint

1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure theyre fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Kansas City Style Ribs

   Ingredients
1-1/3 cups packed brown sugar
2 teaspoons each garlic powder, onion powder and smoked paprika
1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
12 bone-in country-style pork ribs (about 7 pounds)
   SAUCE
2 tablespoons canola oil
1 medium onion, finely chopped
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup ketchup
1/4 cup molasses
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

   1. In a small bowl, mix brown sugar and seasonings, sprinkle over ribs. Refrigerate, covered, at least 1 hour.

   2. For sauce, in a large saucepan, heat oil over medium heat. Add onion, cook and stir 5-6 minutes or until tender. Stir in remaining ingredients, bring to a boil, stirring occasionally. Remove from heat.

   3. Wrap ribs in a large piece of heavy duty foil, seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.

   4. Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.