#JustDelicious Marinated Loin Ribs are braaied over medium hot coals until cooked and served alongside a deliciously cheesy cornbread and a bacon-wrapped stuffed spinach roll filled with a mixture of cheese, chives and sundried tomato.
Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
Serves: 4
Ingredients: |
|
Ribs |
|
750 g | Eskort Marinated Loin Ribs |
| Eskort Secret Braai Spice/BBQ spice |
Stuffed Spinach |
|
200 g | Eskort Rindless Streaky Bacon |
10 | spinach leaves |
250 ml | cottage cheese |
250 ml | mozzarella cheese, grated |
65 ml | chives |
65 ml | sundried tomatoes |
125 ml | bread crumbs |
45 ml | whole grain mustard |
| olive oil for brushing |
Corn Bread |
|
500 g | self-raising flour |
1 can | sweetcorn for recipe and 2 empty cans, for baking the bread on the braai (alternatively bake in a bread tin in the oven) |
2 | eggs |
250 ml | buttermilk/inkomazi |
2 cloves | garlic, finely chopped |
125 ml | feta cheese crumbled |
45 ml | sage, chopped |
5 ml | cayenne pepper |
5 ml | salt |
Method:
Ribs:
Braai the ribs over medium hot coals for approximately 10 minutes, turning frequently and basting with marinade.
Spice with BBQ spice and braai for another 5 minutes each side.
Stuffed Spinach:
Wash spinach leaves and lay them onto a working surface overlapping each other (do not remove stalks and vein).
In a large mixing bowl, mix together cottage cheese, mozzarella, chives, sundried tomatoes, bread crumbs and whole grain mustard.
Spread the cheese mixture over the spinach leaves covering them completely.
Roll up each spinach leaf, then roll and secure four rashers of bacon around each roll (equally spaced on height).
Brush with olive oil, wrap in foil, place on the hot coals and cover with hot ashes.
Cook for approximately 8 - 10 minutes.
Corn bread:
In a large mixing bowl, combine all the ingredients and mix until a smooth batter forms.
Line the sweetcorn cans with baking paper and spray with cooking spray.
Add batter to each tin, cover with baking paper and wrap in foil.
Place the cans of corn bread in the hot coals and cover with ashes.
Bake for 15 - 25 minutes. If baking in a baking tray in the oven, bake at 180°C for 20 minutes.