Peri-Peri Pork Ribs 

with Buttermilk-dressed Slaw

2kg pork loin ribs

Salt and freshly ground black pepper to taste

For the Peri-Peri sauce

6 Garlic cloves, finely chopped

2 Red chillis, finely chopped

2 Lemons, zested and juiced

1 Spring onion, roughly chopped

1T Paprika

1T Cumin seeds, crushed

1T Coriander seeds, crushed

15g Parsley, finely chopped

¼ cup Olive oil

½ Apple cider vinegar

2T Brown sugar

¼ cup water

Salt and freshly ground black pepper

For the buttermilk dressed slaw: Combine

½ Red cabbage, finely shredded

½ celeriac, finely shredded

2 Spring onion stalks, thinly sliced

15g parsley, roughly chopped

¾ cup Buttermilk

½ cup Mayonnaise

Place the ribs on a baking tray before scoring the pork skin and rubbing with a light coating of the salt and freshly ground black pepper. Place the ribs in the oven preheated to 200°C and roast on high for 30 minutes, then turn down to 160°C and cook for another hour or until the meat begins pulling from the

Begin making the peri-peri sauce by placing all the ingredients for the sauce in a blender and blending to form a sauce. After turning the oven down begin basting the ribs with the sauce, allowing it to reduce on the ribs, becoming slightly sticky.

Cut the ribs into portions and serve with extra peri-peri ribs on the side and the slaw.