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Rib burger with Clover Cream O’Naise slaw

Cream O’Naise Rib burger

Cream O’Naise Rib burger

Recipe by Clem Pedro

1.5kg pork loin ribs
2 cups water
6 cloves garlic, smashed
2 bay leaves
3T Worcestershire
5T brown sugar
1 cup smoky BBQ sauce 
1/4 cup tomato sauce
½ cup Clover Cream O’Naise

For the smoky slaw
1 baby purple cabbage
1 baby white/green cabbage
1 carrots grated
1 spring onion
1 cup Clover Cream O’Naise
4T Chipotle hot sauce
4T roughly chopped parsley

Clover Cheddar cheese, enough for 4 burgers
Thick cut pickles
4 English muffins, toasted in butter

Place the ribs in a high sided roasting dish. In a separate bowl combine the water, garlic cloves, bay leaves, Worcestershire sauce, brown sugar, BBQ sauce and tomato sauce, mixing until the ingredients are well combined. 

Pour the liquid over the ribs and cover with a lid or with foil. Place the dish in an oven preheated to 160C to slowly cook for about 2 hours, or until the rib bones slide apart from the meat. 

Allow the meat to cool slightly before removing the bones and any cartilage leaving only the meat and sauce behind. Strain the liquid into a pan keeping the meat aside. Place the pan over a high heat and reduce the liquid until the mixture becomes slightly thick before adding the meat to the pan, tossing through to combine. Cook for another 5 minutes to heat through. 

For the slaw:
finely shred the cabbage and add to a bowl along with the carrot and spring onion. Add the mayonnaise, hot sauce and parsley, mix well combining all the ingredients to form the slaw. 

Add some of the pickles to the toasted buns followed by glazed meat that is still hot followed by the cheese, allowing the cheese to melt. You could also place the buns under the grill to help the cheese melt. Add the slaw and finish with the top of the bun. 

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