Sizzling BBQ Recipes For Easter

Sizzling BBQ recipes for Easter

Why not make the most of the warm weather this Easter and switch up the traditional roast for a good old-fashioned Aussie barbecue? From barbecued fish and veggie skewers on Good Friday, to succulent American-style pork ribs for your family feast on Easter Sunday, we've got your Easter weekend covered. 

BBQ snapper with chilli and lime

With zingy lime and just a touch of heat, this barbecued snapper is perfect for Good Friday.

1.5kg whole snapper

5 kaffir lime leaves

1 lime, thinly sliced

1 chilli, finely chopped

1 clove garlic, crushed

Small handful fresh coriander


2cm piece of ginger, finely sliced

1 tbsp fresh coriander

2 cloves garlic

Juice of 2 limes

1/4 cup caster sugar


  1. Preheat the barbecue to medium-high. 
  2. Rinse fish inside and out under cold running water. Pat dry with paper towel. To help it cook evenly, score a few shallow slits into the thickest part of the snapper’s body on each side, about 2cm apart.
  3. Lay out a sheet of foil and place the snapper on top, then insert the kaffir lime leaves, lime, chilli, garlic and coriander into the belly cavity. Wrap the foil around the snapper, and place on the barbecue.
  4. Cook for 15-20 minutes, then turn over and cook for a further 15-20 minutes. Remove from the barbecue and carefully unwrap, then use a fork to see if the fish flakes apart easily. If not, pop it back on the barbecue for 5-10 minutes.
  5. While fish is cooking, make the dressing by combining the ginger, coriander and garlic in a food processor until it becomes a paste. Place the paste in a small saucepan, and add the lime juice and sugar. Bring to boil, then lower to a simmer to reduce and thicken. Set aside to cool.
  6. When the fish is cooked, allow to stand for 5 minutes, then drizzle with the sauce and serve.

Grilled vegetable skewers

No barbecue is complete without some char-grilled veggie skewers.

125gm halloumi cheese

120gm cherry tomatoes

2 zucchini

10 portobello mushrooms

1 red onion

Olive oil

2 lemons, cut into wedges


  1. Preheat the barbecue to medium, and soak some bamboo skewers in cold water.
  2. Slice halloumi into 2cm cubes. Chop the cherry tomatoes in half, thickly slice the zucchini and mushroom, and cut the onion into wedges.
  3. Place all of the vegetables in a bowl, then drizzle with olive oil and toss to combine.
  4. Thread alternating pieces of halloumi, tomato, zucchini, mushroom and onion onto skewers.
  5. Place skewers onto the barbecue, and grill for around 2 minutes on each side. Serve with lemon wedges.

Glazed pork ribs with BBQ Bourbon sauce

While it's traditional to eat fish on Good Friday, it's time to indulge at the family feast on Easter Sunday. These BBQ pork ribs can be prepared on the day, but for best results, allow to marinate overnight.

2 tbsp Worcestershire sauce

3/4 cup barbecue sauce

1/4 cup tomato sauce

1/4 cup honey

2 tsp Bourbon

1 clove garlic, crushed

1.5kg BBQ pork ribs

Olive oil


Freshly cracked black pepper


  1. Preheat oven to 190°C.
  2. In a large glass bowl, mix together the sauces, honey, bourbon and garlic. Add ribs to the bowl, and ensure they are well coated with the marinade. Cover the bowl and refrigerate for at least 4 hours.
  3. Remove ribs from the refrigerator 1 hour before cooking. Line an oven tray with foil and lightly brush with olive oil. Place ribs on top, flat side up, and pour over the marinade, reserving a little for later. Bake ribs for 1.5 hours, turning every 30 minutes.
  4. Towards the end of the cooking time, preheat the barbecue to medium.
  5. Remove ribs from the oven and allow to stand for 5 minutes, then coat with remaining sauce.
  6. Barbecue the ribs for 5-10 minutes, until caramelised.

Crunchy slaw with mint

A refreshing take on an old favourite, and the perfect accompaniment to BBQ ribs.

100gm whole-egg mayonnaise

50gm pouring cream

Zest and juice of 1 lemon

1/2 red cabbage, shredded

2 carrots, cut into thin strips (julienne)

1 small red onion, diced

1/2 bunch of mint


Freshly cracked black pepper


  1. In a small bowl, mix together mayonnaise, cream and lemon juice. Refrigerate for 1 hour.
  2. When the hour is up, place cabbage, carrots, onion and mint into a salad bowl. Add the mayonnaise mixture, and toss to combine. Season to taste.

If eating al fresco isn’t an option, make sure you have the air conditioner set to keep you comfortable inside. Autumn may have started, but there are still hot days to be had.

Sizzling BBQ recipes for Easter