American BBQ Roo & Ribs

Serves 4
  • Steps
  • Ingredients


  • Preheat the BBQ to medium heat.
  • For the corn ribs, bring a large saucepan of water to the boil.
  • Cut the corn in half widthwise. Put each corn half upright on its cut end so its stable, then carefully cut from top to bottom to make 8 wedges.
  • Cook the corn ribs in the pan of boiling water for 2-3 mins or until plump. Drain.
  • Meanwhile, combine the spices in a large bowl. Combine the mayonnaise and hot sauce in a separate bowl. Set both bowls aside.
  • Toss the corn ribs in the olive oil. Cook the corn ribs on the BBQ, brushing with the melted butter, for 2-3 mins until charred and beginning to curl.
  • Remove from the heat and add to the spice mix, tossing to coat. Set aside and keep warm.
  • Increase the BBQ to high heat.
  • For the kangaroo, combine, pepper, salt and olive oil on a plate.
  • Press both sides of each kangaroo steak into the pepper mixture to form a crust.
  • Cook the kangaroo on the BBQ for 4 minutes on one side, then turn and cook, brushing lightly with some of the BBQ sauce, for a further 3 minutes for medium rare.
  • Transfer to a plate and cover with foil. Set aside to rest for 4 minutes.
  • Add any resting juices from the kangaroo to the remaining BBQ sauce and stir to combine.
  • Brush the kangaroo with the sauce mixture and thickly slice across the grain.
  • To serve the corn, brush with the spicy mayonnaise and sprinkle over the grated cheese.
  • Serve the kangaroo with the corn ribs and lime wedges to squeeze over