1½ cups (375ml) dark stout
1/3 cup (150g) firmly packed dark brown sugar
¾ cup (180ml) apple cider vinegar 2 fresh small red chillies, chopped finely
¼ cup (70g) wholegrain mustard
4 beef short spare ribs (2kg), sliced thickly
1 Combine stout, sugar, vinegar, chilli and mustard in a medium bowl; stir until the sugar dissolves. Pour mixture over ribs in a glass or ceramic dish; toss to coat. Cover; refrigerate for about 2 hours or overnight.
2 Preheat oven to 180°C/160°C fan.
3 Place ribs and marinade in a flameproof baking dish; cover with foil or a lid. Cook in oven for 3 hours. Remove foil or lid; cook for a further 1 hour or until meat is tender and almost falling off the bone. Transfer ribs to a platter; cover to keep warm.
4 Place baking dish on stovetop over low-medium heat; bring marinade mixture to a simmer. Simmer for 10 minutes or until thick and syrupy.
5 Serve ribs with reduced sauce and a watercress and baby fennel salad if liked.
PORK SKEWERS WITH MISO HUMMUS PREP + COOK TIME 40 MINUTES SERVES 4
1 tablespoon brown sugar
2 tablespoons pomegranate molasses
2 tablespoons water
600g pork neck, sliced thinly
2½ tablespoons extra virgin olive oil
2 red banana chillies (260g), seeded, quartered lengthways
1 small red onion (100g), sliced thinly
1 tablespoon lemon juice
1 cup loosely packed fresh flat-leaf parsley leaves
Denne historien er fra Issue 58 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Issue 58 2020-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
