Easy Summer Entertaining with Russell Hobbs

FALL-OFF-THE-BONE BBQ RIBS

Ingredients:

• 1 full rack baby back ribs, cut in half
• 2 tbsp blackening seasoning
• 350 ml beer
• 1 cup barbeque sauce
• ¼ cup brown sugar
• 1 tbsp apple cider vinegar

Method:

1. Season the ribs with the blackening seasoning.
2. Place the ribs in the appliance and cover with the beer. Select the High Slow Cook setting and cook for 2 hours.
3. Combine the barbeque sauce, brown sugar, and apple cider vinegar in a bowl and mix.
4. When the ribs are tender, remove them from the liquid.
5. Clean out the appliance. Place the Grill Plate in the appliance. Select the Grill setting and let preheat.
6. When the appliance has preheated, brush both sides of the ribs with the barbeque sauce and grill on both sides (about 4 minutes per side).
7. Serving suggestion: Serve with air-fried French fries.

Recipe by Russell Hobbs

AIR-FRIED WHOLE CHICKEN

Servings: 4

Ingredients:

• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp paprika
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tbsp dried rosemary
• 1.5kg chicken, cleaned & trimmed
• 450g baby potatoes
• 230g pearl onions
• 4 carrots, peeled & cut into 5 cm pieces
• 3 tbsp olive oil

Method:

1. Combine the garlic, onion, paprika, salt, black pepper, and rosemary in a small bowl and mix. Rub the chicken the seasonings, reserving at most 1 tbsp to season the vegetables.
2. Place the chicken in the appliance and surround it with the potatoes, onions, and carrots. Season the vegetables with the reserved seasoning and drizzle with the olive oil.
3. Select the Airfry setting. Set the cooking temperature to 190°C and cook for 40 minutes.
4. After 40 minutes have passed, set the cooking temperature to 160°C. Continue to cook until an instant-read thermometer inserted into the thickest part of the chicken reads 74°C (about 15 minutes).

Recipe by Russell Hobbs

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