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Fruit & Vegetable Stores Gold Coast, Green Grocer Shops Gold Coast > Recipes > Family Meals > STICKY PORK RIBS AND EASY SLAW RECIPE

A GOOD OLD FASHIONED TASTY MEAL FOR ALL THE FAMILY TO ENJOY

VOULLA’S EASY SLAW RECIPE

INGREDIENTS
1/2 (500g) small red cabbage, and 1/4 sugarloaf cabbage shredded
2 medium carrots, peeled, grated
1 small brown onion, halved, thinly sliced
2 teaspoons horseradish cream
1/2 cup whole-egg mayonnaise
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon celery seeds
1/2 cup fresh parsley leaves, coarsely chopped
Salt and pepper to taste

METHOD
Step 1
Place cabbage, carrot and onion in a large bowl. Toss to combine.
Step 2
Combine horseradish cream, mayonnaise, lemon juice and mustard celery seeds and apple cider vinegar in a bowl. Add to cabbage mixture. Season with salt and pepper. Toss gently to combine. Sprinkle the parsley on top and Serve.

TSAMBICA’S STICKY PORK RIBS

INGREDIENTS

2 KILOS PORK RIBS (APROX. 4 RACKS)

1 TEASPOON DRIED OREGANO LEAVES

1 TEASPOON GROUND CUMIN

SALT AND PEPPER TO TASTE

4 TABLESPOONS OF OLIVE OIL

1 300 ML BOTTLE OF BEERENBERG “RUSS” STICKY RIB SAUCE

 METHOD

PREHEAT OVEN TO 180 DEGREES C FAN FORCED

LINE A LARGE OVEN TRAY WITH GREASE PROOF BAKING PAPER

 COMBINE OREGANO, CUMIN, SALT, PEPPER AND OLIVE OIL TO FORM A PASTE

RUB PASTE EVENLY ALL OVER THE RIBS

PLACE RIBS ON LINED OVEN TRAY AND BRUSH THE SIDE FACING UP WITH HALF THE BOTTLE OF BEERENBERG “RUSS” STICKY RIB SAUCE, COOK FOR AN HOUR.

TURN RIBS OVER, BRUSH WITH THE REMAINING SAUCE AND COOK FOR A FURTHER HOUR

TAKE RIBS OUT OF THE OVEN, COVER WITH ALFOIL AND SET ASIDE FOR 5 MINS TO REST BEFORE CARVING

TRANSFER TO A CHOPPING BOARD

TO SERVE, USE A LARGE SHARP KNIFE TO CUT BETWEEN THE RIBS

 TRANSFER TO A SERVING PLATTER

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