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!
Brazilian Pork Ribs
Brazilian Pork Ribs
with saffron rice & charred pineapple rings
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Black Beans
- Coconut Flakes
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Lime Juice
- Pineapple Rings
- Pre-marinated Pork Ribs
- Saffron Water
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
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!
Garlic Clove - 1
Fresh Ginger - 10g
Lime Juice - 10ml
Fresh Coriander - 4g
Pre-marinated Pork Ribs - 250g
White Basmati Rice - 100ml
Saffron Water - 10ml
Black Beans - 60g
Coconut Flakes - 15g
Pineapple Rings - 40g
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!
Garlic Clove - 1
Fresh Ginger - 20g
Lime Juice - 20ml
Fresh Coriander - 8g
Pre-marinated Pork Ribs - 500g
White Basmati Rice - 200ml
Saffron Water - 20ml
Black Beans - 120g
Coconut Flakes - 30g
Pineapple Rings - 80g
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!
Garlic Cloves - 2
Fresh Ginger - 30g
Lime Juice - 30ml
Fresh Coriander - 12g
Pre-marinated Pork Ribs - 750g
White Basmati Rice - 300ml
Saffron Water - 30ml
Black Beans - 180g
Coconut Flakes - 45g
Pineapple Rings - 120g
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!
Garlic Cloves - 2
Fresh Ginger - 40g
Lime Juice - 40ml
Fresh Coriander - 15g
Pre-marinated Pork Ribs - 1kg
White Basmati Rice - 400ml
Saffron Water - 40ml
Black Beans - 240g
Coconut Flakes - 60g
Pineapple Rings - 160g
Woolies Products in this dish
