Sticky Moroccan ribs with crunchy coleslaw
I must admit, I am a huge rib fan which means that I’m quite the fussy one. They absolutely MUST be fall-off-the-bone tender and smothered in a sticky basting sauce full of flavour. For succulent pork ribs, the process can’t be rushed, I gently boil mine for at least an hour until tender and then it’s just a matter of basting and slapping them on the braai, grill or even in a hot oven – believe you me, I tried it all. Let me just disclose, I’m no braai expert. When it comes to the “braaing” or “webering” part, the hub takes over while I stand watching over his shoulder and add my 2 cents (which irritates him to no end!)
We do these sticky Moroccan ribs often, the basting sauce is characteristically dark and sticky with subtle flavours of fresh orange and cumin. I use this basting sauce for chicken wings too – to dah for!
And of course, you have to serve the ribs with my Crunchy coleslaw (it’s rather healthy too!).
Have a fabulous long weekend celebrating Heritage day with your loved ones – around a braai I’m sure! xx
STICKY MORROCAN RIBS
1 kg Pork ribs
250 ml (1 cup) tomato sauce
125 ml (1/2 cup) Worcestershire sauce
Juice and grated rind of 2 oranges
125 ml (1/2 cup) honey
15 ml (1 T) cumin seeds
Freshly ground black pepper
Place the ribs in a large pot of salted boiling water, cover and allow to simmer gently for 1 ½ hours or until tender.
Meanwhile you can make the sauce and a salad to go with it.
Combine all the basting sauce ingredients together. Preheat the oven to 220 ˚C.
Place the prepared ribs onto a baking tray, brush liberally with the sauce until well coated. Place in the oven and roast for +- 20 minutes (if the ribs are cold from refrigeration – roast for +- 30 minutes), basting all the while.
Serve with crunchy coleslaw.
You can also do these ribs over the fire.
P.s make sure there are serviettes nearby!
SERVES: 4 – 6
Fresh, healthy and full of flavour! For a nice twist, I use yoghurt instead of mayo and add sunflower seeds and chopped granny smith apple.
300 g shredded cabbage and carrot mix
1 red onion, finely chopped
1 granny smith apple, cubed
¼ cup sunflower seeds
¼ cup chopped parsley
¼ cup chopped coriander
250ml (1cup) low fat yoghurt
30 ml (2 T) olive oil
30 ml (2T) lemon juice (half a lemon)
15 ml (1 T) honey
15 ml (1 T) Dijon mustard
2 garlic, crushed
salt and pepper
Mix the prepared vegetables, apple, seeds and herbs together in a large bowl.
Whisk all dressing ingredients together, pour over the salad and toss well.
Transfer into a serving dish.
These recipes were published in Crush Online Magazine Issue 3
For some classic side dish ideas for the braai, click here