Smoked Pork Rib Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Fully cooked meat — reheat only. Thaw in the refrigerator and remove all packaging. Prepare the sides first and reheat the meat near serving time. The times for potatoes, rice or pasta below are side-dish cooking times, not a raw-meat cooking cycle.
Recipe 1 · By Chef Luca
Smoked Ribs with Slaw & Potato Wedges
Ingredients
- 1 rack (800–850g) Smoked Pork 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
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Toss potatoes with oil and roast at 190°C fan / 210°C conventional for 30–40 minutes, turning halfway, until tender and golden.
- Mix cabbage and carrot with mayonnaise, vinegar and mustard. Refrigerate until serving.
- These smoked ribs are fully cooked. Divide the thawed rack into two- or three-bone portions. Place in a pan with 3 tbsp water, cover and reheat over medium-low heat, turning and checking from 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Add a little water if the pan dries out. This is reheating, not cooking a raw rack.
- Serve the hot meat with potato wedges and a separate generous spoonful of chilled slaw.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Fully Cooked Smoked Ribs.
Recipe 2 · By Chef Luca
Smoked Rib & Black Bean Tacos
Ingredients
- 1 rack (800–850g) Smoked Pork 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
- Prepare the sides first. Reheat the fully cooked meat towards the end so it is hot when you assemble the meal.
- Mix tomatoes, half the onion, coriander and half the lime juice into a salsa. Keep the cabbage separate.
- 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.
- These smoked ribs are fully cooked. Divide the thawed rack into two- or three-bone portions. Place in a pan with 3 tbsp water, cover and reheat over medium-low heat, turning and checking from 5 minutes. Reheat until hot through, checking 74°C / 165°F in the thickest meat away from any bone. Stop heating once ready; the checking time is not a guaranteed finish time. Add a little water if the pan dries out. This is reheating, not cooking a raw rack.
- Remove every bone and piece of cartilage on a clean board, checking the meat carefully before shredding.
- Fill the tortillas with cooked meat, beans, cabbage and salsa. Finish with the remaining onion and lime wedges.
The meat is fully cooked. Reheat until hot through; side-dish timings are separate. Use the reheating check in the method. For more technique detail: How to Reheat Our Fully Cooked Smoked Ribs.
Keep this fully cooked meat away from raw meat and use clean utensils when reheating. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.