- Gluten Free
- Serves: 4-6
Ingredients Pork Ribs
- Pork Ribs
- Lonestar Cowboy Rub (by Outer Spice)
- 1 ½ Tsp salt
- ½ Tsp ground black pepper
- 1/2 Cup apple cider or apple juice
- Passion Fruit Korean Hot Sauce (glazing)
Ingredients Chicken Wings
- 500g Beef mince
- ½ Onion (chopped finely)
- 3-4 Tbsp Demeter – Gourmet Herb Jalapeno Hot Sauce
- 1 Tsp salt
- ½ Tsp ground black pepper
- 1 Tsp smoked paprika
- Hermes – Smokey Black Garlic BBQ Sauce (use has a dipping sauce)
- Demeter – Gourmet Herb Jalapeno Hot Sauce (use has a dipping sauce)
- Little God Rye – Sweet & Sour Ketchup Chilli Sauce (use has a dipping sauce)
- Pickled Red Onions (1 red onion sliced thinly, 1 tbsp salt & white vinegar to cover)
- Coleslaw (1/2 cabbage, 1 x Carrot, 1 x spring onion & mayo)
Instructions Pork Ribs
Pat dry your pork ribs.
Put the rub all over the pork ribs on both sides and season with salt and ground black pepper and leave to marinade for around 20 minutes or overnight in the fridge.
Preheat oven to 160°C.
Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 1/2 hours or until the meat is tender.
Remove from oven, turn up to 180°C. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
Remove ribs from oven, transfer to new lined tray. Pour any juices from tray over the ribs.
Flip ribs so the bonier side is up. Smash with Passion Fruit Korean Hot Sauce, then bake 10 minutes.
Remove from oven, then turn ribs over so the meaty side is up. Smash with Passion Fruit Korean Hot Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
Cut ribs into individual or multiple rib portions.
Instructions Chicken Wings
Pre-heat a fryer to 180C.
Pat dry your wings and season your wings with salt and then pop into your fryer and cook until tender 8 minutes.
Remove and smash over Little God Rye Sweet & Sour Ketchup Chilli Sauce.
Mix all the ingredients together in a large bowl and cover. To make kebabs, take small amounts of beef mixture and shape them into cylinders or sausage shapes. Skewer the meat, squeezing it to mould it to the skewer and then chill in the refrigerator for at least 1 hour. If using bamboo skewers, soak them in water to prevent them from burning.
Preheat a fry pan and prepare it for your kebabs.
Cook for around 4 minutes each side, making sure not to make them dry! Cover with foil if cooking a few to keep them warm.
Cook your sausages to the packet around 20 minutes in the oven at 180C.
To make the mayo add egg, vinegar, and salt to the small bowl of a food processor and process for 20 seconds. Scrape the sides of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
Next, add the thyme and garlic and blend one last time.
Put all coleslaw ingredients into a big bowl and mix well and add the mayo.
Instructions Pickled Red Onion
Slice one red onion thinly and pop in a tub. Next, add the salt making sure to mix it in well with the onion and cover with enough white vinegar and leave in the fridge for one day before using.
Serve on a chopping board with the ribs cut into portions, sausages sliced, red pickled onion, coleslaw, wings, pork ribs, dipping sauces & beef kebabs, Now Enjoy!