Orange-Glazed Pork with Sweet Potatoes

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Orange-Glazed Pork with Sweet Potatoes
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Course Main Dish
Servings
Ingredients
  • 2 medium sweet potatoes
  • 2 medium apples
  • 1 medium orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 teaspoons corn flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 pork tenderloins or 6 pork chops
Course Main Dish
Servings
Ingredients
  • 2 medium sweet potatoes
  • 2 medium apples
  • 1 medium orange
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup orange juice
  • 2 tablespoons brown sugar
  • 2 teaspoons corn flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 pork tenderloins or 6 pork chops
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Instructions
  1. Preheat oven to 180c. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 2cm thick slices. Arrange in a foil-lined baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
  2. Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, corn flour, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth.
  3. Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until cooked to your liking and sweet potatoes and apples are tender, around 45-55 minutes.
  4. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
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BBQ Pork Chops with Spicy Balsamic Grilled Peaches

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BBQ Pork Chops with Spicy Balsamic Grilled Peaches
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Course Main Dish
Servings
mains
Ingredients
  • 2 thick cut bone-in pork loin pork chops
  • 2 cups apple cider
  • 2 cups water
  • 1/2 cup caster sugar
  • 1/3 cup sea salt flates
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • olive oil
  • sea salt flakes and freshly cracked black pepper
For the Grilled Peach Salsa
  • 2 peaches pitted and halved
  • 2 tablespoons olive oil divided
  • 3 teaspoons caster sugar divided
  • 1/2 cup thinly sliced red onion
  • 3 teaspoons white balsamic vinegar
  • 1 1/2 teaspoons sriracha hot chilli sauce
  • kosher salt
  • fresh basil leaves
Course Main Dish
Servings
mains
Ingredients
  • 2 thick cut bone-in pork loin pork chops
  • 2 cups apple cider
  • 2 cups water
  • 1/2 cup caster sugar
  • 1/3 cup sea salt flates
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • olive oil
  • sea salt flakes and freshly cracked black pepper
For the Grilled Peach Salsa
  • 2 peaches pitted and halved
  • 2 tablespoons olive oil divided
  • 3 teaspoons caster sugar divided
  • 1/2 cup thinly sliced red onion
  • 3 teaspoons white balsamic vinegar
  • 1 1/2 teaspoons sriracha hot chilli sauce
  • kosher salt
  • fresh basil leaves
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Instructions
  1. Rinse the pork chops, pat dry and place in a large sealable food bag.
  2. Bring the apple cider, water, 1/2 cup sugar and 1/3 cup sea salt to a boil in a small saucepan. Stir until sugar and salt dissolves. Remove from heat and add a few ice cubes to cool the brine. Allow to cool completely then add to the bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns. Refrigerate for at least 4 hours up to overnight.
  3. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  4. Preheat one side of the BBQ grill to high and one side to low. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until cooked to your liking. Transfer to a platter and tent with aluminium foil for about 5 minutes.
  5. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of the sugar.
  6. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices. Mix the red onions with the remaining tablespoon of olive oil, white balsamic vinegar, sriracha sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  7. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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PULLED PORK TOSTADAS

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PULLED PORK TOSTADAS
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Servings
Ingredients
  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Pork Shoulder Roast 1.5 - 2kg
Servings
Ingredients
  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Pork Shoulder Roast 1.5 - 2kg
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Instructions
  1. In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
  2. Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
  3. Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
  4. Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
  5. Serve over tostada and top with crumbled feta and diced avocado.
Recipe Notes

To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.

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Pork Fajitas with Smoky Cherry Salsa

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Pork Fajitas with Smoky Cherry Salsa
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Servings
Ingredients
  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed
Servings
Ingredients
  • 1 teaspoon plus a pinch of salt divided
  • 2 cloves garlic minced
  • Zest of 2 limes
  • 6 teaspoons lime juice divided
  • 1.5 teaspoons ground chipotle pepper or smoked paprika divided
  • 650 g pork tenderloin trimmed
  • 1 medium white onion thickly sliced crosswise
  • 1 red or green capsicum quartered
  • 1 cup chopped pitted cherries
  • 1/2 cup finely chopped fresh coriander
  • 1/2 cup shredded Manchego or Cheddar cheese
  • 8 medium corn tortillas warmed
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Instructions
  1. Preheat a BBQ or grill to medium-high.
  2. Mash 1 teaspoon salt and garlic in a small bowl with a mortar and pestle or a spoon until a paste forms. Mix in lime zest, 2 teaspoons lime juice and 1 teaspoon ground chipotle. Rub the paste all over pork place in a non reactive container, cover and place in fridge to marinate for 2 hours or overnight. Remove the pork from the fridge and allow to come to room temperature.
  3. Oil a BBQ or grill grill. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part reaches 65C, around 13 to 15 minutes. Grill onion and caspcicum, turning occasionally, until charred and tender, around 8 to 10 minutes. Transfer the pork to a clean cutting board and let rest for 5 minutes.
  4. Combine cherries, corinader, the remaining 4 teaspoons lime juice, the remaining 1/2 teaspoon chipotle and pinch of salt in a bowl. Finely chop one slice of grilled onion and stir into the salsa.
  5. Thinly slice the remaining onion and pepper. Thinly slice the pork. Serve the pork and vegetables with the salsa and cheese on tortillas.
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Lime and Chilli Roasted Pork Shoulder

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Lime and Chilli Roasted Pork Shoulder
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Course Main Dish, Platter
Cuisine Sth American
Servings
Ingredients
  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up
Course Main Dish, Platter
Cuisine Sth American
Servings
Ingredients
  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up
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Instructions
  1. Pulse the garlic, shallots, coriander, chilli, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor to make a thick paste. Trim the fat on the pork shoulder, leaving only a thin layer of fat. Make deep incisions with a paring knife, at about 10cm intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  2. Combine the lime zest and juice, orange juice, chilli sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  3. Preheat the oven to 220C. Put the pork, fat-side up, in a large Dutch oven.* Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 170C. and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 90 degrees C and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  4. For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
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Roasted Pork Fillet with Apples

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Roasted Pork Fillet with Apples
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Servings
Ingredients
  • 2 pork fillets about 700g each
  • 2 tablespoons vegetable oil plus more as needed
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 granny smith apples cored and sliced
  • 2 onions sliced
  • 1 cup chicken stock
  • 1 tablespoon Butter
Servings
Ingredients
  • 2 pork fillets about 700g each
  • 2 tablespoons vegetable oil plus more as needed
  • 1 1/2 teaspoons salt plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 granny smith apples cored and sliced
  • 2 onions sliced
  • 1 cup chicken stock
  • 1 tablespoon Butter
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Instructions
  1. Heat oven to 220C
  2. Trim each tenderloin of any silver skin, just use a small sharp knife and slide the blade under and outward to remove it.
  3. Pat pork dry with paper towels and then rub with 1 tablespoon of the oil and 1 1/2 teaspoons of salt.
  4. Heat a tablespoon of oil in a heavy-bottomed oven-safe fry pan over medium heat. When the oil is hot and shimmers, add the pork and cook, turning occasionally, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  5. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil).
  6. Add the apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  7. Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper.
  8. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 65 and 70 degrees C. Transfer the pork to a large plate and cover with aluminium foil. Let rest about 10 minutes.
  9. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  10. To serve, slice pork into 1-inch slices then serve on a bed of t
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Pea & Smoked Pork Hock Soup

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Pea & Smoked Pork Hock Soup
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Servings
Ingredients
Soup
  • 40 gm butter coarsely chopped
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 smoked pork/ham hocks about 800gm each
  • 750 gm dried green split peas
  • 360 gm frozen baby green peas defrosted, 3 cups
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil ¼ cup
Herb butter
  • 60 gm softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 garlic clove finely chopped
Servings
Ingredients
Soup
  • 40 gm butter coarsely chopped
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 smoked pork/ham hocks about 800gm each
  • 750 gm dried green split peas
  • 360 gm frozen baby green peas defrosted, 3 cups
  • 1 pieces baguette halved lengthways and cut into 5cm
  • 60 ml extra-virgin olive oil ¼ cup
Herb butter
  • 60 gm softened butter
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 tbsp thyme
  • 1/2 garlic clove finely chopped
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Instructions
  1. Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.
  2. Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.
  3. Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.
  4. Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.
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MOJO CUBAN ROAST PORK

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MOJO CUBAN ROAST PORK
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Course Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
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Instructions
  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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MOJO CUBAN ROAST PORK

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MOJO CUBAN ROAST PORK
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Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
Marinade
  • 3/4 cup extra-virgin olive oil
  • 1 cup coriander lightly packed
  • 1 tbsp orange zest
  • 3/4 cup orange juice fresh
  • 1/2 cup lime juice
  • 1/4 cup Mint leaves lightly packed
  • 8 garlic cloves
  • 1 tbsp fresh oregano leaves packed (or 1/2dried oregano)
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
Pork
  • 2 kg pork shoulder skinless and boneless
Mojo Sauce
  • 2 tbsp lime juice
  • 1/4 cup orange juice
  • salt and pepper
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Instructions
  1. Combine Marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely chop/mince the garlic and herbs then mix all ingredients in a bowl.
  2. Place in a large ziplock bag with the pork. Place in the fridge overnight (in a bowl, just to be safe).
  3. Remove the pork from the Marinade and bring to room temperature. Reserve the Marinade.
  4. Preheat oven to 170C.
  5. Place the pork on a rack in a roasting dish (or on a couple of onions halved, to elevate the pork). Cover with a lid or double layer or foil, slightly tented so it is not pressed tightly against the pork.
  6. Place in the oven and bake for 2 hrs 30 minutes. Then remove the foil and return to the oven for a further 30 minutes to brown.
  7. Remove from the oven and place on a plate, loosely covered with foil. Rest for 20 minutes before serving with the Mojo Sauce on the side. Decorate with pan fried slices of oranges and extra coriander leaves.
  8. Mojo Sauce
  9. Place the reserved Marinade, Mojo Sauce ingredients and 2 tbsp of the roasting pan drippings into a small saucepan. Bring to boil and add salt and pepper to taste. You might also want to add more lime juice or even a touch of sugar. Turn the heat down and simmer for 1 minute, then remove from the stove and set aside.
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The Ultimate Barbecued Pork Ribs

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The Ultimate Barbecued Pork Ribs
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Course Main Dish
Servings
Ingredients
  • 2 slabs American style pork spare ribs about 1.5kg
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
Course Main Dish
Servings
Ingredients
  • 2 slabs American style pork spare ribs about 1.5kg
  • sea salt and freshly ground black pepper
  • extra-virgin olive oil
  • 2 bacon slices
  • 4 sprigs fresh thyme
  • 1/2 onion
  • 3 smashed garlic cloves
  • 2 cups ketchup
  • 1 cup peach or apricot jam
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
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Instructions
  1. Preheat the oven to 120C. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.
  2. Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a little oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without colouring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavours. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.
  3. Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.
  4. When ready to eat, preheat an over grill on high for 5 minutes and then grill the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.
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