Name: Sticky pot-braaied ribs in beer with chilli-and-mint salsa
Prep time: 40 min
Cook time: 1 min
Total time: 41 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 1T,onions, roughly chopped 2,garlic cloves, roughly chopped 4,carrots, roughly chopped 4,dried chillies, chopped 2,tomato paste 1 x 70 gcan,tomatoes 2 x 400 gcans,pork loin ribs 1kg,beer or milk stout 2 x 340 mlbottles,treacle sugar 150g,Baked potatoes, for serving ,For the chilli-and-mint salsa: ,green chillies, seeded 2,mint, roughly chopped 2t,rice wine vinegar 2t,caster sugar 2t,Sea salt and freshly ground black pepper, to taste

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Sticky pot-braaied ribs in beer with chilli-and-mint salsa

1 3⁄4 hours

Great value

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1−2 hours

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1 hour

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40 minutes

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15 minutes

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Salmon with leeks

35 minutes

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Baked sweet potato bowls

45 minutes

Baked sweet potato bowls

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 kg Woolworths Kara orange sweet potatoes, washed and halved lengthways
3 T olive oil
2 T coconut or olive oil
4 sticks celery, sliced (leaves reserved)
sea salt and freshly ground black pepper, to taste
1 x 180 g pack Woolworths plant-powered protein savoury mince
Woolworths prepared garlic, ginger, chilli and fresh turmeric cubes
180 g hummus
plain yoghurt, for serving
red cabbage, thinly shredded, for serving

Method

1. Preheat the oven to 200°C. Arrange the sweet potatoes on a large baking tray, toss in 2 T olive oil and seasoning, then roast for 45 minutes until caramelised and tender.

2. Heat the olive or coconut oil in a pan, then fry the celery leaves until crispy – be careful as they can splatter – then drain on kitchen paper.

3. Add the turmeric, ginger and garlic to the same pan and fry for 1 minute, or until fragrant, then add the savoury mince and cook until cooked through and warm. Serve hot over the warm Kara sweet potatoes in bowls, topped with the hummus, yoghurt, celery and cabbage. Season to taste and garnish with the crispy celery leaves.

Find more vegetarian recipes here.

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira

This is a test recipe

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Sticky pot-braaied ribs in beer with chilli-and-mint salsa

Slow-roasted tomato salad

Oven-baked tomato toast

Corn-and-potato curry

Portuguese tomato rice

Vindaloo prawns

Twice-baked potatoes

Sundried tomato chicken espetadas

Ratatouille

Bashed potato salad

Salmon with leeks

Baked sweet potato bowls

Baked sweet potato bowls

Ingredients

Method