Prepare to get messy with these lip-smacking, finger-licking rib recipe 

Smoky balsamic pork ribs 

Serves: 4

Prep time: 1 hour 30 mins 

Ingredients  

2kg baby back pork ribs or spare ribs

For the sauce  

1 cup balsamic vinegar
3 cups beef stock
¼ cup treacle sugar or honey
200g tomato purée
1 tablespoon smoked paprika
1 teaspoon ground coriander
3 cloves garlic, chopped
Salt and milled pepper

For the slaw  

1 cup each shredded green and red cabbage
2 Granny Smith apples, thinly sliced
120g sugar snap peas
Handful chopped coriander and basil
1 bulb baby fennel, shredded (optional)
Fresh coriander and micro herbs

Method  

1. Combine ingredients for the sauce in a bowl and season. 
2. Place ribs in a large baking dish and add the sauce, coating ribs evenly. (Skip this step if you want to braai the ribs – see below left.) 
3. Cover dish with foil and cook ribs in the oven at 160°C for 50 minutes, rotating ribs halfway through cooking. 
4. Remove ribs and set aside on a plate. Strain sauce into a pot. 
5. Bring sauce to the boil to reduce, stirring often until it resembles a thick glaze (about 10 minutes).
6. Heat a grill pan or braai grill. Add ribs and cook for 15 minutes, turning and brushing with glaze every few minutes until charred and sticky. Transfer ribs to a serving board. 
7. Blanch sugar snap peas in a pot of boiling water for 2-3 minutes, then plunge into cold water. 
8. Toss cabbage, apple, peas, herbs and fennel in a bowl to combine. 
9. Pour any remaining sauce over ribs, garnish with fresh herbs and serve with slaw on the side.

Smoke machine:

Braai ribs (without sauce coating) for 40 minutes; turning every 15 minutes to get an even char and smoky flavour. Ten minutes before the end of cooking, baste the ribs generously with the sauce.  

The post Smoky balsamic pork ribs appeared first on MyKitchen.

It’s crisp, saucy and one more bite is never enough. Plus, no need for drive-throughs or delivery apps! On our fakeaway menu, we have more flavour, less calories and leftover money in your pocket. 

Fisherman’s market

Serves 2

  Total time 30 mins 

Ingredients

For the tartar sauce  

½ cup mayonnaise  
1 gherkin, finely chopped 
3-4 capers, chopped 
½ tsp Dijon mustard 
1 Tbsp lemon juice  
1 Tbsp chopped fresh parsley  
2 fillets hake, skin removed 
500g calamari, sliced into strips 
Salt and milled black pepper  
2 cups buttermilk 
2 cups flour  
1 cup polenta 
1 Tbsp Cajun spice  
Vegetable oil, for frying 
1 lemon, halved  

For serving  

Potato fries
Lemon wedges

Method

1. Combine tartar sauce ingredients. Season and set aside. 
2. Place hake and calamari into two separate bowls. Season well. 
3. Divide buttermilk between fish fillets and toss well to coat evenly. 
4. Combine flour, polenta and Cajun spice in a bowl. 
5. Dip hake fillets into flour mixture, shaking off excess. 
6. Deep-fry in hot oil for about 6-8 minutes or until cooked through. 
7. Drain on kitchen paper, drizzle with lemon juice and sprinkle with fine salt. 
8. Repeat process with calamari strips. 
9. Serve fish and calamari hot with potato fries, lemon wedges and tartar sauce. 

Asian dunked wings

Serves 4

Total time 1 hour

Ingredients 

For the chicken  

2 packs chicken wings, halved 
Salt and milled black pepper  
2 cups buttermilk  
3 Tbsp sriracha  
3 cloves garlic, grated 
2 cups flour 
½ cup cornflour  
1 Tbsp garlic powder  
1 Tbsp oregano or dried mixed herbs 
Vegetable oil, for frying  

For the Asian sauce  

2 tsp sesame oil  
3 spring onions, sliced 
2 cloves garlic, sliced 
1 tsp grated ginger  
1 cup soy sauce 
¼ cup rice wine vinegar  
¼ cup brown sugar 
2 Tbsp chopped fresh coriander  
½ cup water  

Method

1. Place chicken in a large bowl and season well. 
2. Pour over buttermilk, sriracha and garlic and toss to coat evenly. 
3. Marinate, covered, for at least 30 minutes. 
4. To prepare sauce, heat sesame oil and fry spring onion for 2-3 minutes. 
5. Add remaining sauce ingredients and simmer gently for 8-10 minutes or until sticky. Set aside. 
6. Combine flours, garlic powder and herbs. Season flour mixture well. 
7. Add 3 Tbsp of buttermilk marinade to flour mixture and stir using a fork to create large flakes. 
8. Heat oil for deep-frying. 
9. Dip each wing into flour mixture to coat evenly and deep-fry in hot oil for about 6-8 minutes or until cooked through and golden. Drain on kitchen paper. 
10. Pour sauce over wings and serve immediately.

Sticky BBQ ribs and onion rings

Serves 6 

Total time 1 hour 30 mins

Ingredients

For the onion rings  

½ cup flour  
1/3 cup soda water  
4 onions, thinly sliced 
Vegetable oil, for frying 
2 racks (about 800g each) pork or beef ribs  
Salt and milled black pepper  
½ cup tomato sauce  
2 Tbsp brown sugar  
1 Tbsp white vinegar 
2 Tbsp Worcestershire sauce 
1 Tbsp Dijon mustard  
2 tsp smoked paprika  

For serving  

Lime wedges  
Fresh coriander, chopped  

Method

1. Place onions in a bowl of cold water and set aside for 30 minutes. 
2. Preheat oven to 180°C. 
3. Season ribs well. 
4. Combine tomato sauce, brown sugar, white vinegar, Worcestershire sauce, Dijon mustard and paprika in a bowl and mix well. 
5. Place ribs onto a greased and lined baking tray. 
6. Brush ribs with 1/3 of the BBQ sauce and roast for 15 minutes. 
7. Rotate ribs and brush with another Y3 of the BBQ sauce and roast for another 15-20 minutes. 
8. Repeat with remaining sauce and roast until ribs are cooked through and sticky with sauce.
9. For the onion rings, season flour well and add enough soda water to create a thick batter. 10. Dip drained onions into batter to coat evenly and deep-fry for 2-3 minutes or until golden. Drain on kitchen towel. 
10. Serve ribs with crispy onion rings, lime wedges and fresh coriander.

Cheese-stuffed beef burgers

Serves 2

  Total time 1 hour 20 mins 

Ingredients

For the beef patties  

300g beef mince  
½ onion, finely chopped 
3 cloves garlic, grated 
3 Tbsp Worcestershire sauce  
2 Tbsp chopped fresh parsley 
1 egg  
¼ cup breadcrumbs 
Pinch of chilli flakes  
Salt and milled black pepper  
½ cup grated Cheddar or mozzarella cheese 
Canola oil, for frying 
2 Tbsp butter  

For the pickled onions  

¼ cup white vinegar  
2 Tbsp water 
1 Tbsp sugar  
1 red onion, cut into petals  

For serving  

2 hamburger buns, toasted 
2 Tbsp mayonnaise  
Handful lettuce, shredded 
2 sliced salad tomatoes 
¼ cucumber, sliced  

Method

1. Combine mince, onion, garlic, Worcestershire sauce, parsley, egg, breadcrumbs and chilli flakes in a large bowl and season well. 
2. Shape half the mixture into 2 large patties. 
3. Divide cheese between the patties and cover with remaining mince mixture to enclose and resemble a larger, stuffed burger patty. Chill for 30 minutes. 
4. Bring vinegar, water and sugar to a boil for 2-3 minutes. 
5. Pour pickling liquid over onions. Cover and set aside for 15 minutes. 
6. Heat oil in a large pan and brown patties for 4-6 minutes per side. 
7. Add butter to the pan and baste patties with pan drippings for another 2-3 minutes. Set aside to cool. 
8. To serve, layer burger buns with mayonnaise, salad bits, hot patties and pickled onions. 

Margarita pizza

Serves 4

Total time 45 mins

Ingredients

For the pizza sauce  

Glug olive oil  
3 cloves garlic, grated 
3 Tbsp tomato paste  
2 tsp Italian herbs  
Pinch chilli flakes 
1 can (400g) chopped tomatoes  
1 Tbsp sugar
Salt and milled black pepper  

For the pizza base  

500g store-bought bread dough  
Handful polenta 
1 cup grated mozzarella 
Fresh basil, for garnishing  

Method

1. Preheat oven to 200°C. 
2. Heat oil in a saucepan over medium heat. Add garlic, tomato paste, herbs and chilli flakes and fry for 1-2 minutes until golden and fragrant. 
3. Add tomatoes and sugar. Stir and season well. 
4. Bring to a boil, then reduce to a simmer for 25 minutes, stirring every now and then to prevent burning. Remove from the  heat and season to taste. 
5. Roll dough out onto a floured surface into a large circle of about 3cm thick. 
6. Dust a baking tray with polenta and place dough on top. 
7. Lather generously with tomato sauce and handfuls of cheese. 
8. Drizzle with oil and bake for 15-20 minutes or until cheese is bubbling and golden brown. 9. Garnish with fresh basil, slice and serve. 

Here are a few of our favourite MK pizza toppings:  

– Caramelised onion and sundried tomato 
– Shredded cooked chicken tossed in harissa paste and fresh coriander 
– Sautéed mushrooms and blue cheese 
– Fresh rocket and preserved figs 
– Basil pesto, pickled onions and Parmesan  

Words by Chad January
Photographs: Zhann Solomons  

The post The ideal fakeaway menu that’s easy on your pockets appeared first on MyKitchen.

South African citrus fruits give you plenty of freshness to cook with this season, including these juicy naartjie and ginger glazed ribs!

SERVES 4 // COOKING TIME 3 hours 15 min

INGREDIENTS
2 × 1 kg rib racks
2 garlic cloves, grated
¼ cup oyster sauce
6 tbsp honey
4 seedless naartjies, peeled and chopped
1 chilli, chopped
½ cup vegetable oil

METHOD
1. Preheat oven to 150ºC.
2. Season the ribs on both sides and lay them down in a roasting tray.
3. Combine all the remaining ingredients in a food processor. Blend.
4. Pour the glaze over the ribs, coating evenly.
5. Cover lightly with foil and roast for 2½ hours.
6. Remove the foil, baste the ribs and increase the oven temperature to 200ºC. Return to the oven for another 30 minutes, checking regularly, until nicely coloured.
7. Allow to rest for 15 minutes before serving with the remaining glaze from the pan.

Recipe & styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Complete this dish with a delicious Cape citrus G&T (made with naartjie gin)!

The post Seasonal naartjie and ginger glazed ribs appeared first on MyKitchen.

Meat and mash are one of our favourite South African combos! Make this dish extra glam for the festive season by serving up a prime rib roast with white bean mash.

SERVES 6 // COOKING TIME 2 hours 10 min

INGREDIENTS
For the prime rib
2 tbsp salt
2 tbsp pepper
3.5 kg prime rib roast, at room temperature
For the mash
2 tbsp olive oil
1 garlic clove, grated
3 tins white beans, mashed
Zest of 1 lemon
¼ cup water

METHOD
For the roast
1. Preheat oven to 230°C.
2. Combine the salt and pepper and rub it all over the roast.
3. In a large roasting tray, place the roast bone-side down.
4. Roast for 30 minutes. Reduce oven temperature to 160°C and roast for another 1 hour 45 minutes. Allow to rest for 20 minutes before serving.
For the mash
1. Heat the olive oil in a pot and add garlic. Fry until fragrant.
2. Add the beans, lemon zest and water. Season to taste.
3. Stir continuously until heated, mashing more as necessary.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

These braised granadilla and orange ribs will also pair deliciously with a yummy helping of mash!

The post Prime rib roast with mashed white beans appeared first on MyKitchen.

Did you know that fruit is an extremely versatile food? You can include it in so many incredible dishes, like these sticky beef ribs with grapes and olives! It gives the meat a deliciously sweet flavour.

SERVES 4–6 // COOKING TIME 3 hours 25 min

INGREDIENTS
For the ribs
2 kg beef ribs
1 bunch red grapes
1 L water
¼ cup black olives
¼ cup brown sugar
¼ cup honey
1 tbsp grated ginger
2 tsp dried chilli
2 cloves garlic
To serve
Red grapes

METHOD
1. Place the ribs in a large pot of water over high heat, cover and bring to the boil. Reduce the heat to low and cook for 1 hour, or until tender.
2. Preheat oven to 200°C. Place ribs, grapes, water, olives, sugar, honey, ginger, chilli and garlic in a large roasting tin. Cover with foil and cook for 1 hour 45 minutes.
3. Remove foil and carefully turn the ribs. Cook, uncovered, for a further 30 minutes, or until the sauce is sticky and glossy. (If the liquid has not reduced enough, pour it out into a pot, add 2–3 tbsp sugar and boil until thick and sticky.)
4. To serve, top the ribs with the reduced sauce and extra fresh grapes.

Recipe: Amerae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen//HMimages.co.za

The post Sticky beef ribs with grapes and olives appeared first on MyKitchen.

These sweet sticky ribs are the perfect starter or snack for when you want to entertain some guests. They’re absolutely divine!

SERVES 8–10 // COOKING TIME 2 hours, 20 min

INGREDIENTS
2 kg pork back ribs, cut in half lengthwise, bite-sized
8 rooibos tea bags
½ cup brown sugar, plus 3 tbsp
Zest and juice of 1 orange
Salt and pepper
¼ cup soy sauce
2 tbsp honey
1 tbsp Worcestershire sauce
Spring onions, sliced, to garnish

METHOD
1. Preheat oven to 180°C. Place the ribs in a roasting tin.
2. Place the tea bags in a bowl with 2 cups boiling water and steep for 10–15 minutes. Remove the tea bags and add ½ cup brown sugar, orange zest and juice, and seasoning. Pour over the ribs and cover with tinfoil.
3. Bake for 1 hour 45 minutes, until tender. Remove from oven.
4. Turn up the oven to 230°C.
5. Drain the cooking juices from the roasting tin into a pot and simmer over a medium heat to reduce by half, 15–20 minutes. Add the remaining ingredients (except spring onions) to form a glaze. Remove from the heat.
6. Return the ribs to the oven and cook, basting often with the glaze, until caramelised and sticky.
7. Allow to cool slightly. Serve garnished with spring onions.

The post Sticky Ribs appeared first on MyKitchen.