Smokey Chicken Ribs With Yoghurt & Basil Dip

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 3 servings


  • Serving Size: 1 (348.3 g)
  • Calories 430.4
  • Total Fat - 24.6 g
  • Saturated Fat - 4 g
  • Cholesterol - 405.7 mg
  • Sodium - 161.6 mg
  • Total Carbohydrate - 9.8 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5 g
  • Protein - 42.6 g
  • Calcium - 171.7 mg
  • Iron - 5.2 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.1 mg

Step 1

Line a colander with a piece of damp muslin or cloth and place over a big bowl and spoon the yoghurt into the colander and cover with plastic wrap and place in the fridge for 3 hours to drain.

Step 2

Process the spring onions, basil, garlic, olive oil and lemon juice in a food processor until finely chopped and then transfer to a bowl and stir in the yoghurt and season with salt and pepper.

Step 3

Spread the pine nuts over a baking tray and bake in a moderate oven for 5 minutes or until light golden.

Step 4

Empty the ribs in to a medium-heated barbecue and cook for 15 to 20 minutes and use a knife to check the biggest rib is fully cooked before serving.

Step 5

Spread the dip into a serving bowl and sprinkle with the pine nuts and extra spring onions.

Step 6

Serve the ribs on a serving plate next to the bowl.

Tips & Variations

No special items needed.