Marinated Pork Rib Recipes

Ingredients

• 1 rack (750–850g) Marinated Raw Ribs
• 600g potatoes, cut into 2cm wedges
• 1 tbsp olive oil
• 250g cabbage, finely shredded
• 1 carrot, grated
• 3 tbsp mayonnaise
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard
• Water for the covered meat tray, as specified in the method

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Start the meat first. When it is cooked, keep it covered and hot while the potatoes roast at their stated temperature. Prepare any cold sides while the oven is working.
2. Remove packaging and place the thawed rack in a deep roasting tray with 100ml water. Cover tightly with foil. Cook at 140°C fan / 160°C conventional for approximately 2½–3½ hours, until tender. The centre must pass 63°C with a 3-minute rest for safety; ribs generally need about 90–95°C for a tender eating texture. Check the thickest meat away from bone. Uncover and brown for 8–12 minutes at 200°C fan / 220°C conventional, watching any sugary marinade closely. Rest 10 minutes before portioning.
3. Toss potatoes with oil and roast at 190°C fan / 210°C conventional for 30–40 minutes, turning halfway, until tender and golden. If the meat needs a lower oven temperature, cook it first, keep it covered and hot, then raise the heat for potatoes.
4. Mix cabbage and carrot with mayonnaise, vinegar and mustard. Refrigerate until serving.
5. Serve the hot meat with potato wedges and a separate generous spoonful of chilled slaw.

Ingredients

• 1 rack (750–850g) Marinated Raw Ribs
• 8 small tortillas
• 2 tomatoes, diced
• 1 small red onion, finely diced
• 1 lime
• 2 tbsp chopped coriander
• 100g shredded cabbage
• 1 tin black beans (400g), drained and rinsed
• Water for the covered meat tray, as specified in the method

Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.

Make the meal

1. Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
2. Remove packaging and place the thawed rack in a deep roasting tray with 100ml water. Cover tightly with foil. Cook at 140°C fan / 160°C conventional for approximately 2½–3½ hours, until tender. The centre must pass 63°C with a 3-minute rest for safety; ribs generally need about 90–95°C for a tender eating texture. Check the thickest meat away from bone. Uncover and brown for 8–12 minutes at 200°C fan / 220°C conventional, watching any sugary marinade closely. Rest 10 minutes before portioning.
3. Mix tomatoes, half the onion, coriander and half the lime juice into a salsa. Keep the cabbage separate.
4. Warm the tortillas in a dry pan for about 30 seconds per side. Wrap in a clean towel. Warm the drained beans in a saucepan with 2 tbsp water for 3–4 minutes.
5. Remove every bone and piece of cartilage on a clean board, checking the meat carefully before shredding.
6. Fill the tortillas with cooked meat, beans, cabbage and salsa. Finish with the remaining onion and lime wedges.