BBQ Spare Ribs

Serves 2-4 
2 baby back ribs 
For the pork rub 
  • 2 tsp. ground cumin
  • 2 tsp. smoked paprika 
  • 1 tsp. dried oregano
  • 1 tsp. cayenne 
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 tbsp. olive oil 
For glaze 
  • 4 oz. Baba’s all-purpose FujiFuji sauce original
  • 2 tbsp. soy sauce
  • 1 tbsp. dark muscovado sugar 


  1. Preheat the oven to 170º Celsius.
  2. For the glaze, place a small saucepan over a low heat. Mix all the glaze ingredients in the pan then heat through for about 2 minutes. Transfer the sauce into a bowl to cool. 
  3. For the pork rub, combine all the dry ingredients. Next, rub the oil over the ribs (back and front) followed by evenly rubbing on the dry seasoning.
  4. Place a long sheet of baking paper over a long sheet of kitchen foil, then sit a pork rib on top, front side down. Spread 1 tbsp. of the glaze on the back of the ribs followed by 2 tbsp. of the glaze on the front side. Wrap tightly like a parcel. Repeat for the other rib.
  5. Place the ribs on a baking tray and cook in the centre of the oven for 2 ½ hours or until tender.
  6. Once tender, remove the pork from the oven gently peel away the foil and baking. Brush about 2 tbsp. of the glaze on top of each rib. Gently transfer the ribs on to a serving tray.
  7. Pour the juices remaining in the baking paper into a saucepan followed by any leftover glaze. Heat up slowly on a low heat then pour into a small pot.
  8. Serve the ribs and sauce immediately and enjoy! 

BBQ Chicken Wings


  • 1kg chicken wings, wing tips removed
  • 1 bottle of Fuji Fuji
  • 2 tablespoons honey
  • 1 tablespoon smoked paprika
  • 1 tablespoon sea salt

Serving 2 people


  • Place the chicken wings along with the other ingredients into a bowl and mix together. Cover the bowl with cling film or a lid and leave to marinate in a fridge overnight.
  • Grill or barbecue the chicken wings over a gentle to medium heat and cook for 30 minutes. Turning the wings occasionally and baste with any sauce left over from the marinade.
  • Serve with extra Fuji Fuji on the side.

Halloumi Fries


  • 250g Halloumi
  • 6 tablespoons Fuji Fuji
  • 100g plain flour
  • vegetable oil for frying

Serving 2 people


  • Slice the halloumi lengthways into approximately 1 cm thick strips.
  • Place the halloumi strips into a bowl, pour in the Fuji Fuji and mix until each strip is fully coated.
  • Place the flour on a plate. Take a halloumi strip from the bowl and dredge in the flour
  • Repeat this process with the rest of the halloumi strips.
  • Serve with extra Fuji Fuji for dipping.
  • Add oil to deep fryer, or pan, and heat to 160°C/ 320°F. Place the halloumi strips in the pan one at a time and fry for 3 minutes until crisp and lightly brown. Do not overcrowd the pan, cook in batches if necessary.
  • Use a slotted spoon to remove the halloumi and drain on kitchen towel.

Beef Nachos


For the beef

  • 400g beef mince
  • 4 tablespoons Fuji Fuji
  • 2 teaspoons sea salt
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon oil

For the salsa

  • 2 tomatoes, chopped
  • 1 red onion, chopped
  • Juice of half a lime
  • Handful of chopped coriander
  • 1 teaspoon sea salt
  • A few dollops of sour cream
  • Sprinkling of cheddar cheese, grated
  • 1 large packet of tortilla chips
  • 1 jar of Jalapenos

Serving 4 people


  • Place the salsa ingredients into a bowl, mix and set aside.
  • Put the oil in a frying pan and fry the mince until nicely brown.  
  • Once browned add the Fuji Fuji, salt, cumin, and paprika and cook for 15 minutes. Add a little water if the liquid dries out too much.
  • Place some tortilla chips onto a plate or bowl, top with cheese, beef, salsa, jalapenos, and a drizzle of Fuji Fuji.
  • Serve with a side of sour cream.

Pulled Pork Burger

For the burger

  • 600g pork shoulder joint
  • 8 tablespoons Fuji Fuji
  • 6 burger buns, toasted on one side
  • 50ml apple juice
  • 1 tablespoon garlic salt
  • 2 teaspoons fennel seeds
  • 1 lettuce

For the coleslaw

  • 1 small cabbage
  • 1 red onion
  • 1 large carrot
  • 6 tablespoons mayonnaise

Serving 6 people


  • Preheat oven at 180ºC / 350ºF / gas mark 4
  • In a bowl add and stir together the Fuji Fuji, fennel seeds and garlic salt.
  • Add pork and coat in the spice mixture then leave to marinate for at least an hour, preferably overnight in a fridge.
  • Place the marinated pork in a baking tray, pour in the apple juice, cover with foil and roast for 5 hours. For the last 30 minutes remove the foil cover to reduce the cooking juices. Once cooked, shred the meat using two forks.
  • Whilst the meat is cooking, prepare the coleslaw by finely slicing the cabbage, onion and carrot. Mix in the mayonnaise.
  • Toast the burger buns, then layer each up with the pulled pork, coleslaw and lettuce.