RUMBA BBQ CHILLI PORK RIBS
INGREDIENTS
- 200g pork ribs
Marinade
- 3 tbsp Rumba Smokey BBQ chilli sauce (hot)
- 1 tsp red wine vinegar
- 1 tsp hot smoked
- 2 tbsp hot smoked paprika
- 1 tsp ground ginger
- 1 tsp ground black pepper
METHOD
Prepare the rub and bake the ribs:
Mix Rumba Smokey BBQ chilli sauce, olive oil, vinegar, and paprika in a shallow dish. Coat ribs, cover, and chill for at least 6 hours. Preheat oven to 160°C (140°C fan). Line a baking dish with foil and set a wire rack over it.
Place ribs on a wire rack and set aside the marinade. Cover and bake for 45 minutes, basting and turning every 30 minutes. Increase oven to 200°C/180°C fan. Remove cover, brush with marinade, and bake for 20 minutes until browned.
Strain any leftover marinade into a saucepan. Boil over medium-high, then simmer for 6 minutes until thickened. Pour the reduction over ribs and serve with fried diced plantains and vegan Rumba sweet corn salsa.
PLANTAINS
Plantains are a type of fruit belonging to the banana family. They are ready to cook when the skin shifts from green to yellow. For best results, slice them crosswise into two-centimetre discs and fry.
