Marinating meat or fish before it meets the heat and smoke of the barbecue works a kind of magic, giving layer upon layer of flavour. These recipes will equip you with the power to transform dull into delectable

RECIPES MATT MORAN PHOTOGRAPHS BRETT STEVENS STYLING AND FOOD STYLING KIRSTEN JENKINS

YOU’VE EARNED THESE CHOPS Pineapple and treacle pork chops,

DO THE CHA-CHA-CHAR Peanut butter and ginger chicken with sambal,

Beer and maple sticky beef short ribs

RACKED UP The stickiest ribs you’ll eat this year

SERVES 6-8. HANDS-ON TIME 1½ HOURS, OVEN TIME 4½ HOURS, SIMMERING TIME 35-40 MIN, PLUS OVERNIGHT MARINATING

MAKE AHEAD

Once the ribs are coated in the reduced marinade, keep covered in the fridge for 1-2 days. Bring to room temperature and complete the recipe to serve.

FOOD TEAM’S TIP

Buy short ribs from a local butcher, Waitrose or online from Ocado, thegingerpig. com or farmdrop.com.

• 3kg British beef short ribs (see tip)

FOR THE BEER & MAPLE MARINADE

• 750ml lager

• 100g dark brown sugar

• 50g English mustard (about 3 tbsp)

• 60ml apple cider vinegar

• 100ml maple syrup

• 2 tbsp light olive oil

• 1 tbsp smoked paprika

• 3 fresh rosemary sprigs, leaves picked and finely chopped

• 2 tsp freshly ground black pepper

1 Combine all the ingredients for the marinade in a large glass or ceramic baking dish and stir until the sugar has dissolved. Add the ribs, turn to coat in the marinade, then cover and chill overnight.

2 Heat the oven to 170°C/150°C fan/ gas 3½. Transfer the ribs and 250ml of the marinade from the dish to a large roasting tin (reserve the rest). Season with salt, then cover tightly with foil. Roast for 4½ hours or until the meat is tender, turning every now and then, checking the liquid hasn’t dried out (add a little of the reserved marinade if it looks dry).

3 Meanwhile, pour the remaining marinade into a pan set over a medium heat. Bring to a simmer, skim off any foam, then cook uncovered for 35-40 minutes or until reduced to about 250ml. Keep warm.

4 Once the ribs are tender pour away any excess fat from the tin, then coat the ribs with the reduced marinade (see Make Ahead).

5 Before serving the ribs, make sure the barbecue is ready to cook (when the coals have turned grey/ white). Grill the ribs on the barbecue for 10-15 minutes, turning often, until sticky, caramelised and piping hot.