Deliciously tender barbecue ribs

Our summer feast continues as Kachen bring us another delicious recipe.

Ingredients

• 125 ml peach chutney
• 100 ml tomato sauce
• 100 ml juice and grated peel of 1 orange
• 100 ml Worcestershire sauce
• 60 ml apple cider vinegar
• 1 – 2 tbsp crushed garlic, ginger & chilli past
• 20 beef riblets
• 1 tbsp sesame seeds
• 6 – 8 spring onions, finely chopped
• 60 g coriander

Instructions

1. Combine the first 6 ingredients. Pour the mix over riblets in a roasting pan.

2. Toss to coat and cook for 30 – 35 minutes or until cooked through and caramelised.

3. Serve scattered with sesame seeds, spring onions and coriander.

• Add grated orange peel to a little chopped rosemary and sea salt and use
  as seasoning.
• Add a squeeze of orange juice, some grated peel, chopped thyme, a glug of olive oil and a little cumin to diced sweet potato and butternut. Roast at 180°C until crispy and cooked through.
• Mix a generous spoonful of marmalade, the juice of an orange, a spoonful of grated ginger and a dash of soy sauce together. Rub onto lean pork chops and grill until cooked through.

© Kachen

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