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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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We love ribs but a few years ago they became very popular after featuring in several cooking shows and it seems the price just skyrocketed overnight so we don't have them as often as we would like, this recipe is from Super Food Ideas. Suggested you serve with coleslaw or mixed salad meals for a complete meal. HAVE NOT included marinating time. TIP - If serving 2 people, place half the ribs and half the marinade in a large snap lock bag and freeze for up to 2 months. Thaw overnight in fridge and proceed from step 3. Ingredients:
2/3 cup fruit chutney |
1/4 cup parsley (flat-leaf leaves chopped) |
2 garlic cloves (finely chopped) |
2 tablespoons rice bran oil |
2 teaspoons cumin (ground) |
1 teaspoon ginger (ground) |
1 1/2 kg pork ribs (4 racks) |
lemon wedge (to serve) |
Directions:
1. Combine chutney, parsley, garlic, oil, cumin and ginger in a bowl.
2. Place ribs in a large shallow glass or deramic dish and rub with chutney mixture, cover and refrigerate for 30 minutes for flavours to develop.
3. Preheat oven to 200C (180C fan forced).
4. Place ribs in 2 roasting pans and season with salt and pepper and cook for 1 hour or until browned and cooked through, turning ribs halfway during cooking (cover with foil if over browning).
5. Serve with lemon wedges and coleslaw or salad.
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