1kg American-style pork spare ribs
Sea-salt flakes and freshly ground black pepper, to season
600g chicken thigh fillets, trimmed, cut into 4cm pieces (you’ll need 16 pieces)
600g lamb leg steaks, trimmed, cut into 4cm pieces (you’ll need 16 pieces)
16 raw peeled king prawns
2 Tbsp olive oil
¼ cup lemon and almond dukkah
2 Tbsp honey
Storebought tabouli, lemon wedges, flatbread and Greek-style yoghurt, to serve
½ x 355ml bottle pale ale
⅓ cup smoky barbecue sauce
2 Tbsp maple syrup
1 Tbsp Worcestershire sauce
1 Tbsp Australian mustard
½ x 40g sachet McCormick’s Smokin’ Texas BBQ Rub
Preheat oven to 160°C fan-forced (180°C conventional).
To make rib marinade, place all ingredients in a medium saucepan and stir over low heat until combined. Bring to the boil and simmer, stirring occasionally, for 10 minutes, until thickened slightly. Remove from heat.
Place pork ribs in a large, non-stick roasting pan. Pour half of the marinade over ribs. Season. Turn to coat. Cover pan tightly with greased foil. Roast for 1 hour and 30 minutes, or until meat is tender.
Thread chicken, lamb and prawn pieces onto 12 metal skewers (4 pieces of 1 kind of meat per skewer). Drizzle with oil. Sprinkle with dukkah.
Heat a large barbecue grill plate over high heat. Add skewers. Cook prawn skewers for about 2 minutes per side, or until cooked through. Remove and drizzle with honey. Cook chicken and lamb skewers for 4-5 minutes per side, or until cooked through. Remove and drizzle with a little honey.
Cook ribs on same barbecue grill plate for 5 minutes, turning occasionally and brushing with remaining marinade, until sticky.
Arrange skewers and ribs on a large platter with tabouli, lemon wedges, flatbread and yoghurt. Serve.