Smoky Chipotle Pork Ribs
Photography by Olivia Galletly.
These finger-licking ribs are the perfect family-style dish – great with a cold beer!
Serves: 4
INGREDIENTS
Ribs
2 kilogram rack pork ribs
4 tablespoons chipotle hot sauce
3⁄4 cup good quality barbecue sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 tablespoon dried oregano
1 tablespoon smoked paprika
1⁄2 teaspoon sea salt
1⁄2 teaspoon cracked pepper
2 kilogram rack pork ribs
Slaw
1⁄4 red cabbage, shredded
1⁄4 green cabbage, shredded
1 carrot, peeled and julienned
1⁄2 cup coriander leaves
1 cup mayonnaise
1 clove garlic, crushed
To serve
Soft ciabatta rolls and slaw
METHOD
Preheat the oven to 190°C and line a baking a tray with foil.
Ribs: In a bowl, combine all rib marinade ingredients. Remove the membrane from the back of the ribs. Use a knife to lift the corner of the skin from the bone then use your hand to lift and peel it back. Place on the baking tray, brush with 1⁄3 of the marinade and bake for 15 minutes. Remove from oven, brush with half of the marinade and bake for a further 15-20 minutes or until golden and sticky. Remove from the oven and glaze with the remaining marinade.
Slaw: In a large bowl, combine all slaw ingredients.
To serve: Serve with slaw and warm bread rolls.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.