Loin Ribs with Roasted Onions on Creamy Cold Mash

Prep Time


Cook Time


Total Time





  • 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.


  • 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


Serve the loin ribs on a bed of creamy cold mash topped with roasted onions and gravy.