We love the culinary creativity that comes out of the Jackie Cameron School of Food and Wine. When we announced our theme of Smoked Salt, student Maganizo Penti came up with this smoky-flavoured impressive-looking dish! (Chef’s tip: it’s a really easy recipe!)
Maganizo’s Smoky Grilled Pork Ribs
1 kg pork ribs
7g Oryx Desert Smoked Salt
10 ml sunflower oil
2.5g black pepper
20 ml tomato sauce, All gold
15ml soya sauce, Kikkoman
20 ml chutney, Mrs Balls
5 ml Oryx Desert Smoked Salt
- Marinate the ribs with Oryx Desert Smoked Salt, sunflower oil and black pepper and cover, let it stand for 30 minutes.
- Prepare BBQ sauce by mixing tomato sauce, soya sauce and chutney and 5 ml of Oryx Desert Smoked Salt into the sauce pan and heat for 5 minutes and simmer for another 5 minutes, then switch off the heat.
- Heat the oven to 220°C and bake the ribs for 30 minutes-covered with tin foil. Then remove foil and cook for a further 15 minutes basting regularly with BBQ sauce that you made earlier. Grill/Broil for the last 5 minutes and continue basting.
- Serve hot with salad or any starch of your choice.