Who can say no to a big rack of sticky pork ribs!! this is a recipe that I use often , it contains a spice blend from Herbies called Pork Spice which is a blend of 10 herbs and spices that works so well in the sauce. At The Gourmet Grocer we carry over 300 Herbs and spices Click Here for more information
500ml (2 cups) hot water
2 pork rib racks
Spiced barbecue glaze
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup maple syrup
1/4 cup brown sugar, firmly packed
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
3 teaspoons smoked paprika
1 teaspoon dried oregano leaves
1 teaspoon Herbies Pork Spice Blend
Make the glaze: Stir tomato sauce, Worcestershire sauce,maple syrup, firmly packed brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, dried oregano leaves, Pork spice in a saucepan over low heat for 2-3 minutes. Increase heat to medium. Simmer for 5 minutes or until thickened.
Combine the water and 2 tablespoons of the glaze in a roasting pan. Cut onions into quarters and place in roasting pan and add ribs. Cover with foil. Bake at 180C, turning once, for 2 hours or until tender. Brush the ribs with the remaining glaze.
Preheat a barbecue grill or chargrill on medium. Cook ribs for 4-5 minutes each side or until caramelised and slightly charred. Transfer to a chopping board.
Cover the ribs with foil and set aside for 2-3 minutes to rest before carving. To serve, use a large sharp knife to cut between the ribs. Transfer to a serving platter
Twice Baked Cauliflower Three Cheese Jacket Potatoes
4 medium russet potatoes
salt and pepper, to taste
1 1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1 tbsp sliced spring onion
1 cup grated cheddar Cheese
1 cup blue cheese
1 cup shredded fresh mozzarella
1. Scrub your potatoes to get them nice and clean and rub with olive oil and then sprinkle with a good sea salt making sure it sticks to the oil. Place in your oven and bake for one hour at 425 degrees
2.Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking the cauliflower until soft, about 5 more minutes. Drain and set aside in a large bowl.
3.Cut the potatoes in half lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Place the potato shells on a baking sheet.
4.Mash the flesh with a potato masher . Blue cheese, mozzarella and half the cheddar cheese, butter if you like and season with salt and pepper.
5.Spoon the potato/cheese mixture back into the shells. Top with the cooked cauliflower and broccoli and remaining cheddar cheese on top. Bake for 5-10 minutes at 400 degrees or until heated through and the cheese is melted.
BROWN RICE BLACK BEAN PEANUT SALAD
This is one of my favourite salads and to be honest I can never get enough of brown rice! so mixed with a few goodies I can assure you that it will be on your menu at last twice per week.
1/3 cup cooked black beans, drained and rinsed
2 cups cooked brown rice
4 spring onions
1/4 cup peanuts
100g green grapes quartered
150g blue cheese (or feta if you prefer)
2 teaspoons champagne or wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon Dijon mustard
3 tablespoons olive oil
black pepper to taste
Stir together rice, peanuts, grapes, beans. Slice spring onions into rings and separate the light and dark pieces.
Combine light parts of scallions, vinegar, mustard, and salt. Whisk in oil until dressing emulsifies. Pour dressing over rice, peanuts, beans, grapes, green part of the onions and mix thoroughly. Add a a splash more oil if it seems dry. Cover and let stand at least 30 minutes.
Top with blue cheese and freshly cracked black pepper. Serve cold, warm, or room temperature.