Recipes and styling Raphaella Frame-Tolmie Photographs Sean Calitz
- 1T demarara sugar
- 1t sea-salt flakes
- black pepper, freshly ground
- 1T cayenne pepper
- 1t cumin seeds
- 1t coriander seeds
- 1t yellow mustard seeds
- 1t garlic salt
- a pinch of cinnamon
- 1t crushed ginger
- 1kg back or loin pork ribs
- 5 cups chicken or vegetable stock
- 5 cups milk
- 2 cups mealie meal
- 100g butter, at room temperature
- 50g mature Cheddar cheese, grated
- salt and pepper, to taste
- 2 large fennel bulbs, halved and sliced
- 2 celery stalks, thinly sliced
- 1 baby cabbage, shredded
- a handful of fresh mint, chopped
- 1/4 cup seedless raisins
- 3T olive oil
- 1T lemon juice
- 1t sugar
- 1/2 t mustard
- 1T water
Combine the sugar, sea-salt flakes, a little black pepper, cayenne pepper, cumin, coriander and mustard seeds, garlic salt and cinnamon in a pestle and mortar or coffee mill, and grind the mixture until fine. Add the crushed ginger and mix well.
Place the ribs in a shallow dish and rub the mixture all over the pork. Cover with clingfilm and set aside for an hour.
Preheat the oven to 180.C. Place the ribs on a lightly oiled baking tray and roast for one-and-a-half to two hours, or until tender.
To make the cheesy grits, place the stock and milk in a large heavy-based saucepan. Bring to the boil over a high heat. Gradually add the mealie meal in a steady stream, whisking constantly.
Reduce the heat and cook for about 25 to 30 minutes, stirring frequently with a whisk, until the mealie meal is thick and creamy. Add the butter and grated Cheddar, and whisk through until the butter has melted. Season well with salt and pepper.
To make the slaw, combine the fennel, celery, cabbage, mint and raisins in a bowl and toss. Combine the remaining ingredients, adding salt and pepper to taste, in a separate bowl and whisk to make a dressing. Drizzle the dressing over the salad and toss through to coat. Serve the pork ribs with the cheesy grits and salad on the side.
Serves 4 to 6
This recipe originally featured in the March 2013 issue of House and Leisure.