smoked paprika Archives

Brinjal recipes

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

25 minutes

Beetroot recipes

Hot pink beetroot soup with spiced yoghurt

2–3 hours

Brunch recipes

Easy tomato shakshuka

20 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

Vegetarian recipes

Baby marrow and fennel salad

35 minutes

Seafood recipes

Blackened trout with currant butter and lemony Brussels sprouts

15 minutes

Roast chicken

Soffritto chicken with caper potatoes

50 minutes

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Mexican recipes

Party chilli

40 minutes

Supersized tender pork ribs with sweet potato fries

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours

Ingredients

4 racks pork ribs (approx. 300 g each)
200 g Muscovado sugar
1 T smoked paprika
6 cloves garlic, minced
1 T onion powder
¼ cup Worcestershire sauce
1 cup apple cider vinegar
2 cups tomato sauce
1 cup water

For the sweet potato fries:

sunflower oil, for deep-frying
3 Woolworths Kara orange sweet potatoes, very thinly sliced
salt, to taste

Method

Place the ribs into a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour or until the meat is soft when pierced with a sharp knife.

Drain and allow to cool and drain on a cooling rack. Preheat the oven to 200°C.

Place the remaining ingredients into a large pan and simmer for 20 minutes, or until thick. Place the ribs on a baking tray and baste well with the mixture. Roast for 30 minutes, basting often.

To make the sweet potato fries, heat the oil in a pan and fry the chips in batches. Drain on kitchen paper and season with salt.

Serve with the ribs.

Cook's note: Make double the quantity of ribs and remove the meat from the extra racks to freeze for use on burger Fridays.

Browse more rib recipes here.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Spinach-and-cauliflower noodles with macadamia yoghurt-and-green olive sauce and caponata-style brinjals

Hot pink beetroot soup with spiced yoghurt

Easy tomato shakshuka

Easy, cheesy chilli poppers

Baby marrow and fennel salad

Blackened trout with currant butter and lemony Brussels sprouts

Soffritto chicken with caper potatoes

Crowd-pleasing crispy fish tacos

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Party chilli

Cheat’s feijoada with pork shoulder

Supersized tender pork ribs with sweet potato fries

Supersized tender pork ribs with sweet potato fries

Ingredients

Method