Quick Pork Riblets

• 

Prep & Cook Time: 45-60 Minutes Serves: 4 Servings

• 1 kg pork riblets

• 1 onion, chopped

• 2–3 cloves garlic

• 3 tbsp Chives Lemon & Roasted Garlic mi butter

• 1 tsp paprika

• 1 tsp mi salt blend - Smoky paprika

• ½ tsp black pepper

• 1 tsp salt

• 2 tbsp tomato paste or tomato sauce

• 1 tbsp BBQ sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 1 tsp mustard

• 1–1½ cups water or stock

• 1 tsp brown sugar or honey

• 1–2 tbsp flour/cornflour mixed with a little water, optional

Chives Lemon & Roasted Garlic

ZAR 150.00

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mi salt blend - Smoky paprika

ZAR 40.00

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Method

• Brown the riblets

    Heat Chives Lemon & Roasted Garlic mi butter in a large pot and brown the riblets well on all sides — about 5–7 minutes.

• Add onion & garlic

    Add the onion and garlic and fry for another 3–4 minutes.

• Season

    Add paprika, mi salt blend - Smoky paprika , pepper and salt. Stir everything together.

• Make it saucy

    Add tomato paste/sauce, BBQ sauce, Worcestershire sauce, soy sauce,

mustard and sugar/honey.

• Cook quickly

    Add 1–1½ cups water or stock. Cover and simmer on medium-low for about

30–40 minutes, stirring occasionally. Add a little more water if needed.

• Thicken the gravy

    If you want that lovely thick gravy, mix 1–2 tbsp cornflour with cold water, stir

it in and simmer for another 2–3 minutes.

Serve with fluffy rice

Spoon the riblets and plenty of gravy over the rice, buttered vegetables, green beans, chakalaka, or a simple cabbage side. The gravy from the riblets over the rice is the best part.