Marinated Loin Ribs With Stuffed Spinach & Corn Bread
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.
