eCook Meal
Brazilian Pork Ribs
with saffron rice & charred pineapple rings
Pork ribs are marinated in garlic, ginger and lime before being baked to juicy, tender and mouth watering perfection. Served with golden saffron rice studded with black beans, sided with sweet charred pineapple rings and finished off with toasted coconut flakes, you’ll be thinking about this dish long after you’ve eaten it!
Serving guide
Choose your portion size.
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the grated Garlic, the grated ginger, the lime juice, a sweetener of choice (to taste), ½ the chopped coriander, and seasoning. Add the ribs and toss until fully coated. Set aside to marinade for at least 10 minutes.
CAN I GIVE YOU SOME AD-RICE?
While the ribs are marinating, place the rinsed rice and the saffron water in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary, toss through the drained black beans, and fluff up with a fork.
AH-RIB-A!
Place the marinated ribs (with all the marinade) on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil. Return to the oven for the remaining time. On completion, the ribs should be cooked through.
TOASTY COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. Add the drained pineapple rings and fry for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
SERVICE, CHEF!
Plate up the juicy Pork ribs and side with the saffron & bean rice. Sprinkle over the toasted coconut flakes. Side with the charred pineapple rings and garnish with the remaining coriander. A real taste sensation, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the grated Garlic, the grated ginger, the lime juice, a sweetener of choice (to taste), ½ the chopped coriander, and seasoning. Add the ribs and toss until fully coated. Set aside to marinade for at least 10 minutes.
CAN I GIVE YOU SOME AD-RICE?
While the ribs are marinating, place the rinsed rice and the saffron water in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary, toss through the drained black beans, and fluff up with a fork.
AH-RIB-A!
Place the marinated ribs (with all the marinade) on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil. Return to the oven for the remaining time. On completion, the ribs should be cooked through.
TOASTY COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. Add the drained pineapple rings and fry for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
SERVICE, CHEF!
Plate up the juicy Pork ribs and side with the saffron & bean rice. Sprinkle over the toasted coconut flakes. Side with the charred pineapple rings and garnish with the remaining coriander. A real taste sensation, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the grated Garlic, the grated ginger, the lime juice, a sweetener of choice (to taste), ½ the chopped coriander, and seasoning. Add the ribs and toss until fully coated. Set aside to marinade for at least 10 minutes.
CAN I GIVE YOU SOME AD-RICE?
While the ribs are marinating, place the rinsed rice and the saffron water in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary, toss through the drained black beans, and fluff up with a fork.
AH-RIB-A!
Place the marinated ribs (with all the marinade) on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil. Return to the oven for the remaining time. On completion, the ribs should be cooked through.
TOASTY COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. Add the drained pineapple rings and fry for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
SERVICE, CHEF!
Plate up the juicy Pork ribs and side with the saffron & bean rice. Sprinkle over the toasted coconut flakes. Side with the charred pineapple rings and garnish with the remaining coriander. A real taste sensation, Chef!
MARINATION STATION
Preheat the oven to 200°C. In a bowl, combine the grated Garlic, the grated ginger, the lime juice, a sweetener of choice (to taste), ½ the chopped coriander, and seasoning. Add the ribs and toss until fully coated. Set aside to marinade for at least 10 minutes.
CAN I GIVE YOU SOME AD-RICE?
While the ribs are marinating, place the rinsed rice and the saffron water in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary, toss through the drained black beans, and fluff up with a fork.
AH-RIB-A!
Place the marinated ribs (with all the marinade) on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil. Return to the oven for the remaining time. On completion, the ribs should be cooked through.
TOASTY COCONUT
Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED PINEAPPLE
Return the pan to a medium heat with a drizzle of oil. Add the drained pineapple rings and fry for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm.
SERVICE, CHEF!
Plate up the juicy Pork ribs and side with the saffron & bean rice. Sprinkle over the toasted coconut flakes. Side with the charred pineapple rings and garnish with the remaining coriander. A real taste sensation, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R124.69
for 4 servings · R31.17 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Flakes needs 60 gCoconut Flakes 250 g 250 g at R59.99 · 24% of packR14.40
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Pineapple Rings needs 160 gLarge Bananas Min 950 g 950 g at R44.99 · 17% of packR7.58
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Lime Juice
- Saffron Water
- Pre-marinated Pork Ribs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Brazilian Pork Ribs?
The preparation time for Brazilian Pork Ribs with saffron rice & charred pineapple rings is between 30 and 45 minutes.
What is the total time required to make Brazilian Pork Ribs with saffron rice & charred pineapple rings?
The total time required to make Brazilian Pork Ribs with saffron rice & charred pineapple rings is between 45 and 60 minutes.
How many servings does Brazilian Pork Ribs provide?
4 servings
What are the main ingredients in Brazilian Pork Ribs?
Black Beans, Coconut Flakes, Fresh Coriander, Garlic, Ginger, Lime Juice, Pineapple Pieces, Pre-marinated Pork Ribs, Saffron Water, White Basmati Rice
What is the nutritional information of Brazilian Pork Ribs?
Calories: 1380, Carbs: 84 grams, Fat: grams, Protein: 47 grams, Sugar: 7.5 grams, Salt: 398 grams
How do I prepare Brazilian Pork Ribs?
CHARRED PINEAPPLE: Return the pan to a medium heat with a drizzle of oil. Add the drained pineapple rings and fry for 2-3 minutes per side, until charred. Remove from the pan and cover to keep warm. SERVICE, CHEF!: Plate up the juicy pork ribs and side with the saffron & bean rice. Sprinkle over the toasted coconut flakes. Side with the charred pineapple rings and garnish with the remaining coriander. A real taste sensation, Chef! TOASTY COCONUT: Place the coconut flakes in a pan over a medium heat. Toast for 2-4 minutes until lightly golden, shifting occasionally. Remove from the pan on completion and set aside to cool. AH-RIB-A!: Place the marinated ribs (with all the marinade) on a baking tray, and cover with tinfoil. Bake in the hot oven for 40-45 minutes. When there are 10 minutes remaining, remove the tinfoil. Return to the oven for the remaining time. On completion, the ribs should be cooked through. MARINATION STATION: Preheat the oven to 200°C. In a bowl, combine the grated garlic, the grated ginger, the lime juice, a sweetener of choice (to taste), ½ the chopped coriander, and seasoning. Add the ribs and toss until fully coated. Set aside to marinade for at least 10 minutes. CAN I GIVE YOU SOME AD-RICE?: While the ribs are marinating, place the rinsed rice and the saffron water in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary, toss through the drained black beans, and fluff up with a fork.
What should be prepared from my kitchen to make Brazilian Pork Ribs?
Black Beans, Coconut Flakes, Fresh Coriander, Garlic, Ginger, Lime Juice, Pineapple Pieces, Pre-marinated Pork Ribs, Saffron Water, White Basmati Rice
How many calories does Brazilian Pork Ribs have?
1380 calories
How much fat content does Brazilian Pork Ribs have?
grams