chilli flakes Archives

Potato recipes

Spicy tomato dip with brinjal dippers

20 minutes

Nut recipes

Chicken satay with peanut sauce

10 minutes

Brinjal recipes

Marinated brinjal with rose-water yoghurt

8 minutes

Burger recipes

Moroccan-spiced lamb patties with vegetable couscous

20 minutes

Chilli recipes

Baked mozzarella with chilli puff-pastry dippers

2 hours

Curry recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Beef recipes

Turkish roast beef brisket with pomegranate and radish tabouleh

3 hours

Mexican recipes

Spicy Mexican red kidney bean soup with chunky guacamole

40 minutes

Chip recipes

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

30 minutes

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1.5 kg pork spareribs

For the barbecue sauce

2 cloves garlic, finely chopped
2 cups tomato purée
1/2 cup balsamic vinegar
1/2 cup soya sauce
1/2 cup Worcestershire sauce
1/2 cup white wine vinegar
2 T mustard powder
1 T dried chilli flakes
Sea salt and freshly ground black pepper, to taste

For the triple-cooked chips

8 potatoes, peeled and cut into chips
2 cups sunflower oil
Sea salt, to taste

For the crispy onion rings

120 g flour
1 free-range egg white
1/2 cup soda water
Sea salt and freshly ground black pepper, to taste
1 1/2 cups sunflower oil
2 red onions, thickly sliced

Method

Preheat the oven to 200°C.

Place all the sauce ingredients into a saucepan and simmer for 10 minutes. Remove from the heat and allow to cool slightly.

Place the spareribs onto a large shallow roasting tray, pour over half the sauce and roast for 1 hour, basting with the remaining sauce every 10 minutes. Just before serving, place under the grill until crispy.

To make the triple-cooked chips:

Place the potatoes into a saucepan of cold salted water, bring to the boil, simmer for 5 minutes, drain, then dry well using a clean tea towel. Heat the oil in a saucepan and add the potatoes.

Fry until slightly golden, remove from the oil and set aside. Keep the oil hot. Just before the ribs are ready, fry the chips once more in the hot oil for 3 minutes or until golden brown. Sprinkle with salt.

To make the onion rings:

Place the flour in a bowl and beat in the egg white. Add the soda water and season. Heat the oil in a saucepan.

When hot, dip the onion rings into the batter and place into the oil. Fry in batches until golden brown, remove using a slotted spoon and drain on kitchen paper.

Serve the sticky barbecue ribs with the triple-cooked chips and crispy onion rings.

Cook's tip: this is our favourite dish for Father's Day. For more inspiration, see what our food editor Abigail Donnelly is cooking for her hubby.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Potato aloo sarmies

Spicy tomato dip with brinjal dippers

Chicken satay with peanut sauce

Marinated brinjal with rose-water yoghurt

Moroccan-spiced lamb patties with vegetable couscous

Chilli and Parmesan popcorn

Baked mozzarella with chilli puff-pastry dippers

Berbere paste

Pakoras with tomato and cinnamon chutney

Turkish roast beef brisket with pomegranate and radish tabouleh

Spicy Mexican red kidney bean soup with chunky guacamole

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Ingredients

Method