canola oil Archives

Mexican recipes

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Aliums

Fried rice with corn, peas and honey-soya tofu

25 minutes

Broccoli recipes

Crunchy broccoli fritters

10 minutes

Roasted sticky pork ribs

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

For the sauce:

2 T canola oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
1 x 400 g chopped tomatoes can
1 t smoked paprika
½ cup Worcester sauce
1 T tomato paste
3 T white vinegar
4 T brown sugar
2 x 1 kg pork or beef spare ribs racks

Method

Preheat the oven to 180°C.

Heat the canola oil in a pan over a medium heat. Add the onion and garlic and cook until browned. Add the canned tomato, smoked paprika, Worcester sauce, tomato paste, vinegar and sugar. Cook until the sugar has dissolved and the sauce is slightly reduced.

Place the ribs on a large roasting tray and coat with half the sauce. Roast for 45 minutes.

Remove the ribs from the oven and baste with more sauce, return to the oven and cook for a further 5 minutes, then baste again. Repeat until the sauce is finished.

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Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

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Fried rice with corn, peas and honey-soya tofu

Crunchy broccoli fritters

Roasted sticky pork ribs

Roasted sticky pork ribs

Ingredients

Method