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Father’s Day Feast

Father’s Day Feast

For a truly memorable gift try these succulent pork ribs on for size, using our flavoursome spice rub mix.

Father’s Day Feast

MASTER RECIPE: Spice-rubbed Pork Ribs

Makes ¾ cup spice mix.

½ cup brown sugar

2 tbsp smoky paprika

1 tbsp ground cumin

1 tbsp ground coriander

2 tsp powdered garlic

1 tbsp sea salt flakes

5 (about 4kg) American-style pork ribs

Combine spices in a bowl, mixing well. Sprinkle over ribs, rubbing in well.

Allow to marinate for 4 hours or overnight, to allow the flavours to develop.

 

A TASTE TREAT: Loaded Potato Skins

Serves 4

2kg potatoes

60g butter

1 tsp dried chilli flakes

2 leftover sticky beer pork ribs

2 cups grated cheese

3 shallots, sliced

2 tomatoes, diced

1 large avocado, diced

2 tbsp chopped coriander

Sour cream and sweet chilli sauce, to serve

Preheat oven to 180˚C. Place potatoes on a large baking tray and bake for 50 to 60 minutes or until tender. Cut potatoes in half, scoop out centres, leaving a ½cm shell, cut in half again. Centres can be reserved for another use. Place potatoes on 2 baking trays, in a single layer.

Increase heat to 220˚C. Melt butter and add chilli flakes, brushing generously. Cook potatoes, skin-side down, for 15 to 20 minutes or until golden.

Remove meat from bones and shred. Top with pulled pork and cheese, and cook for a further 10 minutes or until golden and bubbly.

Sprinkle over shallot, tomato, avocado and coriander. Serve hot with a dollop of sour cream, drizzle of chilli sauce and a beer on the side.

 

FLAVOUR PLUS: Sticky Beer Ribs with Cheesy Smashed Potato & Slaw

Serves 4

5 spice-rubbed pork ribs

375ml dark ale

1 cup smoky barbecue sauce

¼ cup honey

½ cup apple cider
vinegar

2 tbsp grated ginger

1 tbsp sesame oil

Cabbage slaw, to serve

Cheesy Smashed Potato

1kg new potatoes

¼ cup extra virgin olive oil

½ cup grated parmesan cheese

1 tbsp chopped parsley

Preheat oven to 180˚C. Place ribs in 2 large roasting pans, in a single layer. Combine ale, barbecue sauce, honey, vinegar, ginger and sesame oil. Pour evenly over ribs. Wrap pans with a double layer of foil and cook for 50 to 60 minutes or until pork is tender. Remove foil and cook for a further 40 minutes, or until ribs become glazed, tossing halfway to coat in marinade.

Meanwhile, to make cheesy smashed potato, place potatoes in a pot of cold water and bring to the boil. Cook for 20 minutes or until tender. Drain, then place on a baking tray lined with baking paper. Using a potato masher, gently squash potato to break open. Drizzle with olive oil and season with salt and pepper. Place in oven and roast for 25 minutes or until golden brown and crisp. Sprinkle with parmesan cheese and parsley, and cook for a further 10 to 15 minutes or until golden and crisp.

Serve 3 ribs with cheesy potato and slaw. Use 2 leftover ribs for pulled-pork potato skins (recipe, right).

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