SPICY APPLE RECIPES RECIPES

Steps:

• Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
• Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).
• Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
• In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
• After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
• The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.

Steps:

• Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat START COOKING Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly. Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer. Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl. Stir, mush and season the beans to taste. Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together. Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.