Spaghetti meatballs is always a family favorite, using pork or turkey makes a pleasant change. This recipe originates from french cuisine using spices such as
Ribs are such a great share food when having drinks out with friends but I never realised just how easy they are to make yourself at home. The tender falling-off-the-bone beef with a sweet, smokey sticky sauce gets my mouth watering every time and definitely a dish you’ll love to share with the kids (with a few rolls of paper towel on hand).
In this segment of My Market Kitchen Emma starts off by simmering the ribs in salted water to begin the cooking process and start to tenderise the meat. After a couple of hours of mild cooking she whips up a super easy rib glaze starting with everyone’s favourite and a staple in most pantries (definitely mine), tomato sauce. She adds in some Smoked Paprika and Dried Ancho Chillies; a great way to add a deep smokey flavour quickly and easily without a smoker. As the Ancho Chillies don’t have a great amount of heat, she adds a dash of Cayenne Pepper for a little kick. These spices are all mild in heat so safe for kiddies pallets.
Once the meat is glazed, simply place in the oven for another hour and wait for the aromas of a Texan BBQ to fill your house. These ribs are succulent, juicy and finger-lickin good!
Spices used in this recipe
Bring a large pot of salted water to the boil. Simmer the ribs in the water for 2 hours until soft. Allow the ribs to cool in the water.
Preheat an oven to 180°C.
In a large bowl, combine the barbecue sauce ingredients and stir.
Drain the ribs from the water and place the beef ribs bone side down in a roasting tray. Pour the sauce over the ribs and roast in the oven for 1 hour.