Eskort

Marinated Loin Ribs With Stuffed Spinach & Corn Bread

Marinated loin rib with stuffed spinach and corn bread

Prep Time

20min

Cook Time

40min

Total Time

60min

Serves

4

Ingredients

  • Ribs:
  • 750g 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 tin sweetcorn for recipe and 2 empty tins, for baking the bread on the braai (alternatively bake in a bread tin in the oven)
  • 2 eggs
  • 1 cup 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 tins with baking paper and spray with cooking spray.
  • Add batter to each tin, cover with baking paper and wrap in foil.
  • Place the tins of corn bread in the hot coals and cover with ashes.
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