BBQ Glazed Pork Rib Rack
Inspired by Landman
Inspired by the Texas oil boom fuelling fortunes and fierce rivalries, this BBQ Glazed Pork Rib Rack brings restaurant quality flavour home. Paired with Cowboy Caviar salad (also known as Texas Caviar), a vibrant mix of beans, sweetcorn and tomatoes in vinaigrette and elevated Dirty Mac and Cheese. This meal celebrates the spirit of Texas and those who stake their claim in its wild land.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 grams
Baby Plum Tomatoes
1 carton(s)
Mixed Beans
160 grams
Sweetcorn
1 pack(s)
Pork Rib Rack
48 grams
BBQ Sauce
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
25 grams
Red Pepper Chilli Jelly
90 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Garlic Clove
60 grams
British Smoked Bacon Lardons
1 sachet(s)
Central American Style Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1.5 tsp
Sugar for the Dressing
3 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with ½ tsp salt for the ditali.
Halve the baby plum tomatoes. Drain and rinse the mixed beans and sweetcorn in a sieve.
Remove the ribs from the packaging and place in an ovenproof dish. Season with salt and pepper.
When the oven is hot, roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.
About 5 mins before the ribs are ready, spoon over the BBQ sauce and return to the oven for the remaining time.
Meanwhile, when boiling, add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.
While the pasta cooks, in a large bowl, combine the red wine vinegar, red pepper chilli jelly, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then add the tomatoes, beans and sweetcorn to the dressing. Mix together, then taste and season with more salt and pepper if needed. Set aside.
Grate the cheese. Peel and grate the garlic (or use a garlic press).
Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Next, stir the garlic and Central American style spice mix into the bacon. Fry for another 30 secs.
Stir in the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until reduced, 1 min.
Remove from the heat, then stir in the creme fraiche and cheese. Pop back on medium heat and simmer until the cheese has melted, 1 min.
Remove from the heat and stir in the pasta. Add a splash more water if needed.
When everything's almost ready, mix the rocket into the salad.
When the ribs are ready, slice between the bones to separate them into individual pieces and transfer them to a large serving platter.
Serve the mac & cheese and cowboy salad in bowls on the side, ready for everyone to tuck into.
Explore Similar Recipes
