RIBS WITH GRILLED CORN
Serves four
- 2 x 600 g EMH pork ribs in honey-mustard marinade
- 4 pre-boiled ears of corn
- 2 tbsp quality mayonnaise
- 2 tbsp sour cream
- lime juice
- 1 garlic clove
- 120 g aged cheese
- salt
Grill the rib racks, turning occasionally, for 15 minutes. Then wrap each rack in foil and cook under the lid for another 15 minutes. Meanwhile, prepare the corn. Peel and grate the garlic clove. On a platter or large plate, mix the mayonnaise and sour cream together. Season the sauce with lime juice and salt. Finely grate the cheese and place on a separate plate. Brush the corn with oil and grill until golden on all sides. Roll the cooked corn first in the sauce, then in the grated cheese.
Cut the ribs into portions and serve with the corn.
RIBS WITH GOLDEN SALAD
Serves four
- 2 x 600 g EMH pork ribs in cherry-orange BBQ marinade
- 2 tins (2 x 400 g) white beans
- 1 mango
- 2 oranges
- a few stalks of spring onion
- coriander leaves
- chilli (to taste)
- 2-3 tbsp cold-pressed olive oil
- salt
Grill the rib racks, turning occasionally, for 15 minutes. Then wrap each rack in foil and cook under the lid for another 15 minutes. Meanwhile, prepare the salad. Peel the oranges and segment them with a sharp knife. Place in a bowl and squeeze the juice from the orange membranes over them. Peel the mango, remove the stone and dice. Chop the chilli and spring onion. Add everything to the oranges, season with salt, add the olive oil and toss together. Let the salad marinate while you grill the ribs.
Cut the ribs into portions and serve with the exotic salad.
RIBS WITH POTATO SALAD
Serves four
- 2 x 600 g EMH pork ribs in blackberry marinade
- 800 g fresh small or gourmet potatoes
- 2 heaped tbsp quality mayonnaise
- 3 tbsp sour cream
- 2 tbsp plain unsweetened yoghurt
- 3 tbsp cucumber relish
- freshly ground black pepper
- a small bunch of spring onion
- salt
Grill the rib racks, turning occasionally, for 15 minutes. Then wrap each rack in foil and cook under the lid for another 15 minutes. Prepare the potato salad alongside. Boil the potatoes in salted water, cool slightly and cut into bite-sized pieces. Chop the spring onion and mix in a small bowl with the sour cream, mayonnaise and cucumber relish. Season with salt and pepper. Toss the dressing with the potatoes and let the flavours develop while you grill the ribs.
Cut the ribs into portions and serve with the potato salad.
