Serve the loin ribs on a bed of creamy cold mash topped with roasted onions and gravy.
Loin Ribs with Roasted Onions on Creamy Cold Mash
Ingredients
- Ribs
- 2 x 750g Eskort Marinated Loin Ribs
- Creamy Cold Mash
- 4 large potatoes, peeled and boiled
- 30 ml (2 T) olive oil
- 30 ml (2 T) butter, melted
- 125 ml (½ C) plain yoghurt
- Salt and pepper, to taste
- Roasted Onions
- 4 onions, peeled and quartered
- 45 ml (3 T) olive oil
- 45 ml (3 T) rosemary, chopped
- 1 clove garlic
- 50 g tomato puree
- 125 ml (½ C) water
- Allergens
- This recipe contains dairy (lactose).
- Substitutions
- Butter (lactose): Use ghee (clarified butter) or coconut oil.
- Yoghurt (lactose): Use unsweetened coconut yoghurt.
Method
- Loin Ribs
- Start a fire and allow to burn until coals form.
- Place the loin ribs on a braai grid and braai the loin ribs over hot coals for 6 minutes on each side, taking care to not burn or overcook.
- Creamy Cold Mash
- Cut the potatoes into small cubes and place in a large bowl.
- Add the rest of the ingredients and mash until smooth.
- Refrigerate until needed.
- Roasted Onions
- In a frying pan, fry the onions in olive oil over moderate heat until the edges are browned.
- Add the rest of the ingredients, then cover with a lid and simmer for 15 minute
