THE BIG BATCH THEORY
SUPERSIZED TENDER PORK RIBS WITH SWEET POTATO FRIES PLUS RIB BURGERS
“Make double the quantity of ribs mentioned below and remove the meat from the extra racks to freeze for use on burger Fridays.”
Serves 4
EASY
Preparation: 10 minutes
Cooking: 2 hours
pork ribs 4 racks (approx. 300 g each)
Muscovado sugar 200 g
smoked paprika 1 T
garlic 6 cloves, minced
onion powder 1 T
Worcestershire sauce ¼ cup
apple cider vinegar 1 cup
tomato sauce 2 cups
water 1 cup
For the sweet potato fries:
sunflower oil, for deep-frying
Woolworths Kara orange sweet
potatoes 3, very thinly sliced
salt, to taste
Place the ribs into a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour or until the meat is soft when pierced with a Drain and allow to cool and drain on a cooling rack. Preheat the oven to 200°C. Place the remaining ingredients into a large pan and simmer for 20 minutes, or until thick. Place the ribs on a baking tray and baste well with the mixture. Roast for 30 minutes, basting often. To make the sweet potato fries, heat the oil in a pan and fry the chips in batches. Drain on kitchen paper and season with salt. Serve with the ribs.
