Tender roasted pork ribs, brushed with a rich barbecue glaze, served over a cozy chickpea & kale stew that’s full of warmth and spice.
Think tender ribs, smoky sweetness, and hearty comfort all on one plate — the kind of meal that brings everyone to the table
Ingredients:
- 400 g Cooked Chickpeas
- 3 Leaves of Kale
- 1 Onion
- 1 Carrot
- 2 Stick of Celery
- 1 Teasp Tomato Paste
- 200 ml Passata
- Salt and Pepper
- Smoked Paprika
- Coriander powder
- Curry Powder
- Pork Ribs
Ingredient for barbecue sauce:
- 60 g Ketchup
- 1 Teasp Tomato Paste
- 1 TbSpoon Brown Sugar
- 1 Teasp Smoked Paprika
- 1TbSpoon Vinegar
- Chili Flakes
- 2 Cloves of Garlic
- Oil
- Salt
Procedure:
- Heat oil in a pan over medium heat then add onion, carrot, and celery, and sauté for 5–7 minutes until softened and lightly golden.
- Stir in garlic, smoked paprika, chili flakes, and coriander powder; cook for 30 seconds until aromatic, then add the tomato paste and the can tomatoes.Stir and let everything cook for about 10 minutes.
- Add chickpeas, bring to a gentle simmer, and cook for 10–12 minutes so the flavours to develop.
- Add kale and simmer for another 4 minutes, until tender but still vibrant.
- Season to taste with salt and pepper.
- Next step in our recipe is to prepare the barbecue sauce. In a small bowl , mix ketchup, tomato paste, brown sugar, garlic, vinegar, and smoked paprika and a drizzle of oil.Mix everything until all ingredients are well incorporated.
- Put the ribs in a tray then brush the barbecue sauce over then set in the oven for 10 minutes at 170 Celsius. Take the ribs out then brush again with barbecue sauce. Repeat the proces 3 times for a good crust of barbecue sauce. The last time increase the oven to 180 Celsius for the crust to caramelise.
- Serve in a bowl with crusty bread or a salad. A light red wine or cold beer pairs perfectly with the smoky, spicy flavours.
Servings: 2 Servings
Time: 50 minutes
