An Irresistable Lunch Recipe

I was invited to be on Expresso again, and cooked this recipe with the team! It is not difficult to make sticky ribs, well, but there are a few tips and tricks that I shared on the Expresso show and now with you on my blog.

Ingredients

• 1kg Pork or Lamb Ribs.

• 50ml olive oil

• 1 cup onion

• 1 tbsp ground cumin

• 1 cup All Gold tomato sauce

• 2 tbsp tobasco sauce

• 4 tbsp brown sugar

• 2 tbsp apple cider vinegar

• Salt and freshly ground pepper, to taste

• 300g Pick n Pay Rainbow Slaw Mix 

• 100g raisins

• 1 cup Hellmann’s mayonaise

• 1 lemon

• 1/2 cup Hellmann’s mayonaise for the roll

• 1 tbsp hickory smoke liquid

• 8 Pick n Pay Garlic rolls (2 packs)

How to Make your Rolls

1. Preheat the oven to 140 degrees Celsius (285 degrees Fahrenheit).

2. Soak the raisins in a bowl with warm water for one hour.

3. Place the ribs onto a oven roasting pan lined with tinfoil and then generously season with salt and pepper.

4. Dice the onion finely.

5. Add the tomato sauce, tobasco, onions, brown sugar and apple cider vinegar to a bowl and mix into a marinade.

6. Cover both sides of the ribs with the marinade.

7. Cover the ribs with tinfoil and then bake in the oven on 140 degrees Celsius (285 degrees Fahrenheit) for 2.5-3 hours or until soft.
   It is important not to overcook the ribs as they will eventually become mushy.

8. Decant the raisins into a colander, discarding of the water.

9. Chop the raisins up and add to a bowl with the rainbow slaw and mix in 1 cup of mayonaise.

10. In a seperate bowl add the remaining 1/2cup mayonaise and add the smoke liquid.

11. Once the ribs are tender, grill them on high heat on the Everdure grill until golder and beautiful charred lines can be seen.

12. Add your rolls to the airfryer and heat on 180 degrees for 10 minutes until the outside is crispy.

13. Now it’s time to assemble your rolls:

14. Debone the ribs then generously placing 100g of meat on each roll.

15. Next, add the slaw, then a thick dollop of smokey mayo.

16. Lastly grate over the zest off one lemon

    Your rolls are ready! Eat straight away. Serve with the leftover coleslaw on the side. 

    Please tag me on Instagram if you’ve made this recipe, I’d love to see it!

To read about my other experiences on the Expresso Morning Show, have a look at these blog posts:

For more recipes with bread, see below:

About Shawn Godfrey

Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.

Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.

It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.

On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).

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