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Peri-Peri Pork Ribs

Peri-Peri Pork Ribs

 

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.

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.

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