STICKY PORK RIBS WITH SWEET POTATO CHIPS
Servings: 4-6
Ingredients
2 shallots, finely diced
5 tbsp canola oil
2 shallots, finely sliced
1 tsp fresh ginger, grated
½ tsp crushed garlic
2 tbsp Bourbon (optional)
75ml tomato sauce
2 tsp English Mustard powder
4 tbsp original Mrs Balls chutney
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp NOMU Chicken Stock
2 tbsp boiling water
NOMU Sea Salt and NOMU Black Pepper
1 rack of pork ribs
SWEET POTATO CHIPS:
4 sweet potatoes, finely sliced
1 cup vegetable oil
Directions
Preheat the oven to 180°C.
To make the marinade, sauté the shallots in the canola oil until soft and translucent. Add the ginger and garlic and fry for another minute. Add a splash of bourbon and cook off the alcohol before adding the tomato sauce, mustard, chutney, soy sauce, Worcestershire sauce, maple syrup, NOMU Chicken Stock and boiling water and allow to simmer for a few minutes. Season with Sea Salt and Black Pepper to taste.
Place the ribs in a roasting tray and smother with half the marinade. Cover with foil and place in the preheated oven for 1 hour. Remove the foil and baste with the remaining marinade. Increase the oven temperature to 250ºC and roast for another 15-20 minutes until the ribs are nicely caramelized and sticky on both sides.
For the crispy sweet potato chips, heat the vegetable oil in a deep frying pan or medium-sized pot. Once the oil is hot, carefully fry the sweet potato slices in batches until golden brown and crispy. Place on kitchen paper to remove any excess oil and while hot grind over some Sea Salt.
Tips: For spicier ribs, add a teaspoon of NOMU Spanish Rub, Cajun Rub or Peri Peri Rub to the onions for a touch of heat.
This recipe makes approximately 1 cup of marinade.
Ingredients
2 shallots, finely diced
5 tbsp canola oil
2 shallots, finely sliced
1 tsp fresh ginger, grated
½ tsp crushed garlic
2 tbsp Bourbon (optional)
75ml tomato sauce
2 tsp English Mustard powder
4 tbsp original Mrs Balls chutney
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp NOMU Chicken Stock
2 tbsp boiling water
NOMU Sea Salt and NOMU Black Pepper
1 rack of pork ribs
SWEET POTATO CHIPS:
4 sweet potatoes, finely sliced
1 cup vegetable oil
Directions
Preheat the oven to 180°C.
To make the marinade, sauté the shallots in the canola oil until soft and translucent. Add the ginger and garlic and fry for another minute. Add a splash of bourbon and cook off the alcohol before adding the tomato sauce, mustard, chutney, soy sauce, Worcestershire sauce, maple syrup, NOMU Chicken Stock and boiling water and allow to simmer for a few minutes. Season with Sea Salt and Black Pepper to taste.
Place the ribs in a roasting tray and smother with half the marinade. Cover with foil and place in the preheated oven for 1 hour. Remove the foil and baste with the remaining marinade. Increase the oven temperature to 250ºC and roast for another 15-20 minutes until the ribs are nicely caramelized and sticky on both sides.
For the crispy sweet potato chips, heat the vegetable oil in a deep frying pan or medium-sized pot. Once the oil is hot, carefully fry the sweet potato slices in batches until golden brown and crispy. Place on kitchen paper to remove any excess oil and while hot grind over some Sea Salt.
Tips: For spicier ribs, add a teaspoon of NOMU Spanish Rub, Cajun Rub or Peri Peri Rub to the onions for a touch of heat.
This recipe makes approximately 1 cup of marinade.
Ingredients
2 shallots, finely diced
5 tbsp canola oil
2 shallots, finely sliced
1 tsp fresh ginger, grated
½ tsp crushed garlic
2 tbsp Bourbon (optional)
75ml tomato sauce
2 tsp English Mustard powder
4 tbsp original Mrs Balls chutney
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp NOMU Chicken Stock
2 tbsp boiling water
NOMU Sea Salt and NOMU Black Pepper
1 rack of pork ribs
SWEET POTATO CHIPS:
4 sweet potatoes, finely sliced
1 cup vegetable oil
Directions
Preheat the oven to 180°C.
To make the marinade, sauté the shallots in the canola oil until soft and translucent. Add the ginger and garlic and fry for another minute. Add a splash of bourbon and cook off the alcohol before adding the tomato sauce, mustard, chutney, soy sauce, Worcestershire sauce, maple syrup, NOMU Chicken Stock and boiling water and allow to simmer for a few minutes. Season with Sea Salt and Black Pepper to taste.
Place the ribs in a roasting tray and smother with half the marinade. Cover with foil and place in the preheated oven for 1 hour. Remove the foil and baste with the remaining marinade. Increase the oven temperature to 250ºC and roast for another 15-20 minutes until the ribs are nicely caramelized and sticky on both sides.
For the crispy sweet potato chips, heat the vegetable oil in a deep frying pan or medium-sized pot. Once the oil is hot, carefully fry the sweet potato slices in batches until golden brown and crispy. Place on kitchen paper to remove any excess oil and while hot grind over some Sea Salt.
Tips: For spicier ribs, add a teaspoon of NOMU Spanish Rub, Cajun Rub or Peri Peri Rub to the onions for a touch of heat.
This recipe makes approximately 1 cup of marinade.
Ingredients
2 shallots, finely diced
5 tbsp canola oil
2 shallots, finely sliced
1 tsp fresh ginger, grated
½ tsp crushed garlic
2 tbsp Bourbon (optional)
75ml tomato sauce
2 tsp English Mustard powder
4 tbsp original Mrs Balls chutney
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp NOMU Chicken Stock
2 tbsp boiling water
NOMU Sea Salt and NOMU Black Pepper
1 rack of pork ribs
SWEET POTATO CHIPS:
4 sweet potatoes, finely sliced
1 cup vegetable oil
Directions
Preheat the oven to 180°C.
To make the marinade, sauté the shallots in the canola oil until soft and translucent. Add the ginger and garlic and fry for another minute. Add a splash of bourbon and cook off the alcohol before adding the tomato sauce, mustard, chutney, soy sauce, Worcestershire sauce, maple syrup, NOMU Chicken Stock and boiling water and allow to simmer for a few minutes. Season with Sea Salt and Black Pepper to taste.
Place the ribs in a roasting tray and smother with half the marinade. Cover with foil and place in the preheated oven for 1 hour. Remove the foil and baste with the remaining marinade. Increase the oven temperature to 250ºC and roast for another 15-20 minutes until the ribs are nicely caramelized and sticky on both sides.
For the crispy sweet potato chips, heat the vegetable oil in a deep frying pan or medium-sized pot. Once the oil is hot, carefully fry the sweet potato slices in batches until golden brown and crispy. Place on kitchen paper to remove any excess oil and while hot grind over some Sea Salt.
Tips: For spicier ribs, add a teaspoon of NOMU Spanish Rub, Cajun Rub or Peri Peri Rub to the onions for a touch of heat.
This recipe makes approximately 1 cup of marinade.
