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Ribs, Couscous & Veggies – Family dinner done perfectly


You love cooking delicious meals for your family, don’t you? Everybody loves a good meat and two veg meal with friends and family because it’s like Sunday lunch every day of the week. Ribs are a great hearty meal which you can eat with your hands and get right into it. Ribs are great in the oven which makes them super tender with a beautiful crust on the outside. Our Ribs, Couscous & Veggies with some roasted potatoes aare going to make your family love you even more when you serve it up.

Couscous is fluffy and light with the addition of some sweet red onions to make it taste even better. Your ribs will come out of the oven perfectly tender on the inside with some good grill browning on the outside. They are best enjoyed being eaten by hand so that you can get everything off the bone. Roasted baby potatoes are super tasty with garlic and some herbs while the bell peppers add more veggie goodness and flavour. Serve this amazing spread of Ribs, Couscous & Veggies any day of the week.

Ribs are delicious and fun to eat. Try our Ribs, Couscous & Veggies and roasted potatoes any day of the week and see smile all around.

Ribs, Couscous & Veggies Recipe

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Recipe by Asande Mpila
Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Baking Time

80

minutes

Total time

1

hour 

43

minutes

Ingredients

  • 4 unpeeled baby potatoes

  • 2 tbsp olive oil

  • 1 clove garlic, minced

  • 1 tsp chopped fresh rosemary

  • salt and pepper to taste

  • ½ cup couscous

  • 50 g chopped onion

  • 50 g mixed peppers

  • 5 ml lemon juice

  • 150 g pork spareribs or baby back ribs

  • ¼ cup Dijon mustard

  • ½ cup six-gun spice

  • 2 cups barbecue sauce

Method

  • Roasted Baby Potatoes
  • Preheat the oven to 200°C.
  • Combine potatoes, olive oil, garlic, rosemary, salt and pepper in a bowl mix until potatoes are covered and place on a baking tray.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.
  • Couscous
  • In a bowl, combine couscous with 1 cup of boiling water cover and let sit for 10 minutes fluff with a fork.
  • In a large bowl mix in lemon juice in the couscous, peppers, red chopped onions and serve.
  • Method for the Ribs
  • Lay the ribs on top of the rack in a single layer.
  • Stir the mustard and brush the ribs on both sides.
  • Sprinkle the ribs with the six gun spice brush with 1 cup  barbecue sauce and bake in the oven for 1 hour.
  • When ribs are done let them rest for about 10 minutes and then cut between the bones to separate the individual ribs.
  • Serve immediately with extra barbecue sauce for dipping.

Notes

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