Father’s Day Recipe – Smokey Belly Ribs with Red Slaw

Wondering what to cook for your dad this Father’s Day? No problem! We’re sharing a delicious recipe from Real Meal Revolution that is guaranteed to make your dad smile. Plus it has a healthy twist, as it’s low carb and low sugar.

 

Smokey Belly Ribs with Red Slaw

Serves 4

 

 

Ingredients

For the belly ribs

2.4 kg belly ribs

2 cups saved cooking juices, broth or stock (chicken or pork)

100g can tomato paste

¼ cup apple cider vinegar

¼ cup Dijon mustard

1 tsp ground cumin

2 tsp sea salt

4 tbsp xylitol

2 tsp smoked paprika

2 tsp dried oregano

Black pepper to taste

 

For the red slaw

½ red cabbage

½ red onion, finely sliced

1 tsp English mustard

1 tbsp apple cider vinegar

1 tbsp creamed horseradish

¼ cup Banting Mayonnaise

2 tbsp crème fraîche

 

For the Banting Mayonnaise

2 egg yolks

1 tbsp Dijon mustard

Juice of 1 lemon

¾ cup coconut oil, extra-virgin

¾ cup quality olive oil

Salt and pepper

 

 

Method

Preheat the oven to 180°C (Gas 4).

 

Combine all of the ingredients in a deep tray, being sure to lay the ribs out flat. If they are not fully submerged, top up the tray with some water.

 

Cover the tray with foil and bake for 2 hours.

 

Remove the ribs from the heat and leave them to cool for a while in their juices. Once cool, strain the liquid into a pot and simmer until it has reduced down to a sticky glaze.

 

Grill or BBQ the ribs while basting them constantly with the glaze on both sides.

 

When they start to go black at the edges, remove them from the heat, cut them up and enjoy.

 

Note: This can be done with loin/back ribs too. You could also reduce these ingredients down without the ribs and use the glaze to baste anything on the BBQ.

 

 

To make the Banting Mayonnaise

Combine the egg yolks, mustard and lemon juice in a food processor.

 

Melt the coconut oil in a small pot until it turns to liquid (or place the container in a bowl of boiling water). Avoid heating it too much or it will curdle the eggs.

 

While the food processor turns on a fast speed, slowly pour the coconut oil and the olive oil into the egg mixture.

 

Season to taste. This should keep for up to two weeks in the fridge in an airtight container.

 

Note: If you bulk this up with thick unsweetened Greek yoghurt you can make it go a lot further. Coconut oil is outrageously expensive so it needs to be stretched as far as possible. The yoghurt also tames the coconut flavour, which can be little too strong for some people.

 

 

To make the slaw, simply mix all of the ingredients well in a large bowl and serve.

 

Image credit: Toby Murphy