Texan Glazed Pork Ribs with Smoked Garlic Potato Salad

Texan Glazed Pork Ribs with Smoked Garlic Potato Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 15, 2018.
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Dinner for two or leftovers for you! Tonight brings you an American inspired meal with sous vide Texan ribs from our friends at Neat Meat. The smokiness of the ribs pairs perfectly with the roasted potatoes, tossed in a smoked garlic aioli. This is a winner of a dish to end the week on!

Ingredients

Potato Salad

  • 400g baby potatoes
  • 50g smoked garlic aioli
  • 2 tsp dill

Ribs

  • 40cm length foil
  • 1 pack Texan pork ribs
  • 1 tsp rib glaze spice
  • 2 tsp brown sugar
  • 2 tsp malt vinegar
  • 2 tsp tomato sauce
  • 1 tsp Worcestershire sauce
  • ¼ tsp salt

Kohlslaw

  • 2 tsp red wine vinegar
  • 2 tsp olive oil
  • 1 tsp Dijon mustard
  • ½ kohlrabi
  • ½ carrot
  • 1/3 bag baby spinach

Steps

  1. Preheat oven to 220°C. Set aside two oven trays, line one with baking paper. Dice potatoes 2cm and toss on prepared tray with a drizzle of oil. Season and roast in oven for 20-25 minutes, until golden and cooked through. When cooked, toss in a bowl with smoked garlic aioli. Chop dill and fold through just before serving.
  2. Place foil on second tray. Remove ribs from packet and place in centre of prepared foil. Combine all remaining rib ingredients in a small bowl for glazing. Brush half the glaze over the ribs and wrap up tightly. Bake in oven below potatoes for about 15 minutes, until hot.
  3. While potatoes and ribs cook prepare slaw. Combine vinegar, oil and mustard in a medium bowl. Peel and grate kohlrabi and peel carrot into ribbons. Thinly slice spinach.
  4. Add all kohlslaw ingredients to bowl with dressing and toss just before serving. Season to taste.
  5. When ribs are hot remove from oven and open foil. Brush with remaining glaze and switch oven to grill. Grill ribs, on rack above potatoes for about 4 minutes, until sticky and caramelised. Cut before serving.
  6. To serve, divide smoked garlic potato salad, kohlslaw and ribs between plates.

Nutritional Information

Energy 3037 kj
726 kcal
Protein 30.5g
Carbohydrate 47.7g
Fat 44.8g