Jalapeno Ribs

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. If you are pressed for time on the day you want to eat ribs, bake them ahead of time and prepare the sauce a day ahead and refrigerate them until required, then they can be grilled as described below until heated through and nicely glazed. These are great for the Braai or Barbecue. 

Ingredients for the Rub:
20ml brown sugar
5ml sea salt
5ml paprika
5ml pepper
1ml garlic powder

1.5 kg pork spareribs

Jalapeno Sauce:
300ml tomato purée
200ml chicken stock made with 2 stock cubes
150ml packed brown sugar
80ml lemon juice
60ml Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped

Method:

In a small bowl, combine the ingredients for the rub and apply to both sides of the ribs, rubbing all over. Place the ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 220°C for 90-105 minutes or until tender.

Meanwhile, in a large saucepan, combine sauce ingredients and simmer, uncovered for 30-40 minutes or until the sauce has thickened.

Grill the ribs, uncivered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat the remaining sauce and serve with the ribs.

Best Ever Guacamole

Ingredients:

1 medium jalapeño, deseeded, deveined and roughly chopped
1 red onion, finely chopped
30ml chopped coriander
4 large ripe avocados
30ml fresh lemon juice

5ml fresh lime juice (a squeeze)
5ml coarse sea salt

2.5ml freshly ground black pepper

Method:

Mix jalapeño, onion and coriander in a small bowl. Slice avocados in half and scoop out the flesh. Place in a blender with the lemon juice, and lime juice. Pulse to get a chunky blend.  Add salt and pepper. Mix the onion, jalapeño, onion and coriander. 

Place one avocado pit in a serving bowl and over it with guacamole. This helps to keep the guacamole from oxidizing. Press plastic wrap onto top of guacamole until ready to serve. 

Jalapeno Popper Chicken Chilli

Jalapeno Popper Chicken Chilli is a delicious meal and perfect for cool nights. It has a lot of incredible flavours and protein, and will keep you full for a long time!


Ingredients:
50ml virgin olive oil
1 small onion, chopped
5 jalapeno peppers, chopped. I like to leave the seeds in for extra heat, but you can take them out if you wish.
3 cloves of garlic, chopped
sea salt and freshly ground black pepper
4 boneless chicken breasts cut into bite-sized pieces
10ml chilli powder
5ml ground cumin
5ml dried oregano

A pinch of chilli flakes

1 tin of chopped tomatoes with green chillies

375ml chicken stock

1tin cannelloni beans, drained

1 tin of sweetcorn, drained

250g cream cheese

500g streaky bacon, cooked crispy and crumbles

Cheddar cheese

Method:

In a large pan that is deep enough to make soup heat half of the olive oil over medium heat and saute the onion, jalaoeno and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the pan with the rest of the oil. Add cumin, chilli powder, oregano and chilli flakes. Toss the chicken and seasoning together and lightly brown the chicken on all sides.

Stir in the diced tomatoes, chicken stock, sweetcorn and beans and turn up the heat to bring the contents of pan to the boil.Simmer for 30 minutes.

Stir in the cream cheese, stirring till completely melted. 

Stir in half of the bacon and remove from the heat. Check the seasoning and add more salt and pepper if required. Add mor chicken stock if the sauce is too thick.

Serve garnished with Cheddar cheese and the rest of the crumbled bacon.