Sticky BBQ ribs and salad

SERVES 4-6 PREPA­RA­TION: 15 MIN COOK­ING: 1 HR 30 MIN CHILL­ING: 1 HR

Drum Food - - CONTENTS -

4 racks (1kg each) pork ribs

BAST­ING SAUCE

5 gar­lic cloves, crushed

15ml (1T) Tabasco sauce

5cm ginger, grated

60ml (¼c) honey

45ml (3T) bal­samic re­duc­tion 2,5ml (½t) mus­tard pow­der 15ml (1T) bar­be­cue spice

30ml (2T) Worces­ter­shire sauce 45ml (3T) whisky (op­tional) 15ml (1T) tomato sauce

SALAD

2 car­rots, grated

¼ red cab­bage, shred­ded 400g pineap­ple chunks, liq­uid re­served

125ml (½c) raisins

125ml (½c) wal­nuts, chopped 125ml (½c) may­on­naise 250ml (1c) plain yo­ghurt

Pre­heat the oven to 180°C. Line two or three roast­ing pans with alu­minium foil.

1 Place the ribs in the pre­pared roast­ing pans.

2 BAST­ING SAUCE Mix all the in­gre­di­ents to­gether in a bowl. Brush both sides of the ribs with sauce. Re­serve some sauce to baste the ribs dur­ing cook­ing.

3 Roast for 30 min­utes, then re­duce the heat to 150°C and cook the ribs for 1 hour, bast­ing ev­ery 30 min­utes.

4 Add the last bit of sauce 20 min­utes be­fore the end of the cook­ing time. Cut into in­di­vid­ual ribs.

5 SALAD Com­bine the car­rots, cab­bage, pineap­ple chunks, raisins and wal­nuts in a bowl.

Set aside. In another bowl, mix the may­on­naise and yo­ghurt with the re­served pineap­ple liq­uid. Add the dress­ing to the salad and toss. Chill for an hour and serve with the ribs.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.