These ribs set the stage for a delicious weekend!
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Barbecue pork ribs with baby marrow chips
- 170g tomato sauce
- 80ml (⅓ cup) water
- 2 tbsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp dry mustard powder
- 1 tsp chilli flakes (optional)
- 1 tbsp garlic flakes
- 2 tsp smoked/ sweet paprika
- 125ml (1/3 cup) Coca-Cola
- 1,6kg pork ribs
BABY MARROW CHIPS
- 70g panko breadcrumbs
- 50g Parmesan/Grana
- Padano, finely grated
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 2 eggs
- 350g baby marrows, washed
- olive oil, to drizzle
For the marinade, bring all the ingredients to the boil in a saucepan placed over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, for about 10 minutes. Remove from heat and cool completely.
Place the ribs in a roasting tray and coat with the marinade. Cover with cling film and refrigerate for at least 2 hours or preferably overnight.
Heat the oven to 200˚C. Remove any excess marinade from the ribs and keep aside. Roast the ribs, turning occasionally and basting often with the remaining marinade, until sticky, about 40 minutes.
For the baby marrow chips, combine the panko breadcrumbs, Parmesan/Grana Padano, salt and oregano in a mixing bowl. In a separate bowl, beat the eggs.
Cut each baby marrow into quarters lengthways to make fingers.
Dip the baby marrow fingers in the egg, remove excess, then roll in the panko mixture to coat. Transfer to a plate and refrigerate for about 20 minutes.
Place the baby marrow chips on 2 baking sheets. Drizzle lightly with olive oil, then place in the oven to roast with the ribs until golden brown, about 15 minutes.
Slice the ribs, baste again with the marinade from the roasting tray and serve with the baby marrow chips.