Sticky Oven Baked Cajun Ribs with Rice Pilaf

• Gluten free

• Meat

  • 500 g Pork, ribs

• Produce

  • 2 stalks Celery
  • 1 tbsp Chilli, powder
  • 1 Bunch Coriander, fresh
  • 4 cloves Garlic
  • 1 Green pepper
  • 1 400g tin Kidney beans
  • 1 Onion

• Canned Goods

  • 250 ml Chicken stock
  • 1 Litre chicken stock

• Condiments

  • 2 tbsp Soy sauce

• Pasta & Grains

  • 370 g Rice

• Baking & Spices

  • 8 tbsp Brown sugar
  • 2 tbsp Cajun spice mix
  • 3 tbsp Salt
  • 1 Salt and pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Cider vinegar

• Dairy

  • 4 tbsp Butter

Found on thecookreport.co.uk

Description

Directions

• Preheat the oven to 90°C. Mix together all the dry rub ingredients and sprinkle over the ribs. Rub into the meat thoroughly. Leave the meat to marinate for as long as you have (I left it for about an hour but the longer the better!). Place all the braising liquid ingredients into a saucepan and heat over a medium heat until the sugar has dissolved. When the meat has finished marinating place in a high sided baking tray and pour over the braising liquid. Place in the oven and cook for 3 hours.
• When the ribs are done, remove from the oven and pour the braising liquid into a small saucepan. Place over a medium-high heat and reduce it by half until you have a sticky glaze. This will take about 15 minutes.
• While the braising liquid is cooking make the rice by placing the rice, stock, cajun spice mix and 1 tbsp of butter into a saucepan and cooking over a medium heat until all the liquid has been absorbed by the rice. Meanwhile, melt the rest of the butter in a frying pan over a medium heat then add the pepper, celery, onion and garlic. Cook until translucent and then add the cooked rice and kidney beans. Sitr through a handful of the coriander and a sprinkling of salt and pepper. Serve the rice topped with the ribs and the sticky glaze.