Juicy ribs with three veg sides
You will need:
2 to 3 rib pieces, per person
2 barbosa onions, per person (new season onions with a sweeter flavour)
thyme leaves, fresh or dried
oregano leaves, fresh or dried
2 sage leaves, finely chopped
2 large sweet potatoes
3 red onions
2 tbsp coconut oil
2 inch salo (salted, unrendered pork fat or raw fatback)
400 g asparagus
small bunch fresh parsley
1 gem lettuce
1 ridge cucumber (short cucumber)
4 radish
1/4 cup chopped onion greens
1 celery stic
5 tbsp olive oil
1. Arrange the ribs in a pyrex with a lid. Add a splash of water.
2. Sprinkle with the herbs and scatter the onion wedges over the ribs.
3. Close the lid and place the dish into a preheated oven and roast on 200 C for 20 to 30 mins, then turn the heat down to 165 C and roast for an hour or so, or until the ribs are nicely browned.
4. Peel and spiralize the sweet potatoes and the red onions.
5. In a wide pan melt the coconut oil, add the spiralized veg, cover with a lid and cook on low heat for 10 to 12 mins.
6. Prepare the asparagus: cut off the fiberous ends (the lower third) and discard. Peel off the outer layer of the lower half, then cut into 1.5 to 2 inch batons.
7. Thinly slice the salo. On a medium-low heat gently fry the slices.
8. Add the prepared asparagus, stir-fry for a few minutes, then cover with a lid and soften on low heat for a few more mins, no more than 3 to 4 mins. Add the chopped parsley.
9. Rinse the veg for the green-crunch salad, drain well.
10. Chop the lettuce and the onion greens, thinly slice the celery, radish and cucumber.
11. Put the veg in a mixing bowl, drizzle with olive oil, and mix thoroughly.
12. Serve the piping hot ribs with the three salads. Enjoy!
2 to 3 rib pieces, per person
2 barbosa onions, per person (new season onions with a sweeter flavour)
thyme leaves, fresh or dried
oregano leaves, fresh or dried
2 sage leaves, finely chopped
2 large sweet potatoes
3 red onions
2 tbsp coconut oil
2 inch salo (salted, unrendered pork fat or raw fatback)
400 g asparagus
small bunch fresh parsley
1 gem lettuce
1 ridge cucumber (short cucumber)
4 radish
1/4 cup chopped onion greens
1 celery stic
5 tbsp olive oil
1. Arrange the ribs in a pyrex with a lid. Add a splash of water.
2. Sprinkle with the herbs and scatter the onion wedges over the ribs.
3. Close the lid and place the dish into a preheated oven and roast on 200 C for 20 to 30 mins, then turn the heat down to 165 C and roast for an hour or so, or until the ribs are nicely browned.
4. Peel and spiralize the sweet potatoes and the red onions.
5. In a wide pan melt the coconut oil, add the spiralized veg, cover with a lid and cook on low heat for 10 to 12 mins.
6. Prepare the asparagus: cut off the fiberous ends (the lower third) and discard. Peel off the outer layer of the lower half, then cut into 1.5 to 2 inch batons.
7. Thinly slice the salo. On a medium-low heat gently fry the slices.
8. Add the prepared asparagus, stir-fry for a few minutes, then cover with a lid and soften on low heat for a few more mins, no more than 3 to 4 mins. Add the chopped parsley.
9. Rinse the veg for the green-crunch salad, drain well.
10. Chop the lettuce and the onion greens, thinly slice the celery, radish and cucumber.
11. Put the veg in a mixing bowl, drizzle with olive oil, and mix thoroughly.
12. Serve the piping hot ribs with the three salads. Enjoy!
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