Monthly Archives: August 2016

Balsamic Pork Ribs with Cabbage & Apple

I’m not that into pork. Well except for bacon. Ok, and ham off the bone. Oh yeah, I love baby back ribs as well. Did I mention pork belly. How good is pork belly!  Soooo maybe I don’t mind a bit of pig in my life, I was mistaken. These are easy and delicious and the “cabbagey” (that’s definitely NOT a word) apple goodness underneath is awesome! You are going to LOVE it. If you want your ribs to really crackle up on top you might want to score them before you cook them, rub a bit of salt on them and then whack them under the grill for 10 mins after they are cooked.

salt & pepper to taste

1 tbs honey

1 tbs smoked paprika

1 tbs olive oil

2 tbs balsamic vinegar

1/4 red cabbage, shredded

1 lge green apple, cut into large cubes

3 large garlic cloves, roughly chopped

4 pork spare ribs

Preheat your oven to 160C. In a bowl mix the oil, paprika, honey, balsamic, garlic, salt & pepper. Add the ribs and mix well to coat then set aside. In a baking dish add the cabbage and apple, pop the ribs on top and drizzle over remaining marinade. Cover with foil and bake for 2hrs. Remove foil and increase temperature to 220C for 20 mins. Remove from oven and serve.

porkribs2

Loaded Slaw (paleo. vegetarian. probiotic)

Remember that dodgy-as coleslaw you get pre-packaged at the supermarket or from Red Rooster? You’re with me right? I mean it’s NOT good for you but damn that stuff tasted good back in the day and it had a really specific tang that made it taste totally different to homemade stuff (please no-one tell me what that ‘tang’ was, I’d feel better not knowing). Anyway, no matter how often I make coleslaw it doesn’t have that….. until now. It’s the kraut. It totally tangs it up. This is also ‘loaded’ because it is a total veggie-fest and if you use my fermented mayo & the kraut your guts are going to be in probiotic heaven. How good.

1/2 head cabbage, shredded (I used red but whatever spins your tyres)

1/2 head broccoli, grated

1 cup grated zucchini

1 cup cabbage kraut (or kraut of your choice, carrot would be awesome)

1 cup MAYO (or greek yoghurt if you do ok with dairy)

So it’s pretty complicated from here on in so listen closely. Oh you can’t hear me. Right. Read carefully…. You put it all in a bowl & mix it together well. You get that? Tough right. You’ve got this. Good job.

loaded slaw2