Swazi Stories

Sticky Molasses and Sweet Chilli Pork Ribs with Fennel Slaw

Pork Ribs

MacLean Fraser, Executive Chef Artisan Dining House at the Bolton Hotel kindly gave us his recipe for the best ribs out there. 

Ingredients:

1-2kg wild pork spare ribs

1/3C molasses

1/2tsp celery salt

1/2tsp garlic powder

1tsp smoked paprika

1Tbs Worchester sauce

1/3C tomato sauce

1/3C sweet chilli sauce

1/3C water

1Tbs red wine vinegar

 

Fennel slaw:

½ red onion

1C fennel bulb, shaved

1C cabbage, shaved

1/4C mayonnaise

2Tbs chopped parsley

 

Method:

For the ribs:

Combine all the ingredients except the ribs in a pot and bring to the simmer. Whisk all the ingredients together so that they are combined. Place the ribs in a deep baking tray and pour over the marinade and toss so that the ribs are well covered. Cover with tin foil making sure the foil isn’t touching the ribs (if it is touching use a layer of baking paper between the ribs and the foil) as any foil touching the ribs with stick to it. Bake covered at 160C for one hour and then carefully remove the foil and bake at 200 for 3-5 mins until the sauce has reduced and the ribs are nicely browned.

 

For the slaw:

Cut the fennel bulb in half and remove the green top and the core. Slice as thinly as possible along with the red onion and cabbage. Combine with the chopped parsley and fold in the mayo. Season with salt and pepper to taste

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