BBQ Ribs with Chakalaka Bread Pudding and Green Salad

Eskort BBQ Ribs with Chakalaka Bread Pudding and Green Salad

Prep Time


Cook Time


Total Time





  • BBQ Ribs
  • 2 x 750g Eskort BBQ Ribs
  • Chakalaka Bread Pudding
  • 1 L (4 C) crusty bread cubes
  • 4 eggs
  • 250 ml (1 C) cream
  • 410 g (1 tin) spicy chakalaka
  • 250 ml (1 C) grated cheddar
  • Green Salad
  • 2 handfuls mixed lettuce
  • 1 handful wild rocket
  • 1 handful watercress
  • Yoghurt Dressing
  • 125 ml (½ C) plain yoghurt
  • 60 ml (¼ C) granadilla pulp
  • Juice and zest from one lemon
  • Allergens
  • This recipe contains dairy (lactose) and wheat (gluten).
  • Substitutions
  • Bread (gluten): Use gluten-free bread.
  • Cream (lactose): Use coconut cream or Orley Whip.
  • Yoghurt (lactose): Use plain coconut yoghurt.


  • Start a fire and allow to burn until coals form.
  • Chakalaka Bread Pudding
  • Preheat the oven to 185°C.
  • Place the bread cubes into a greased oven dish.
  • In a bowl, mix eggs, cream and chakalaka together until well combined.
  • Pour the chakalaka mixture over the bread cubes and cover with cheese.
  • Bake for 20 minutes.
  • BBQ Ribs
  • While the bread pudding bakes, braai the ribs for 10 minutes on each side.
  • Green Salad
  • In a salad bowl, toss all the greens together.
  • Yoghurt Dressing
  • In a small bowl, add yoghurt, granadilla pulp, lemon juice and zest, and mix well to combine.


Slice the ribs and serve with a generous portion of hot bread pudding and green salad drizzled with yoghurt dressing.


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