Mayo & BBQ Sauce Pork Ribs

Mayo & BBQ Sauce Pork Ribs

Ribs, ribs, I want my ribs. So, I went to have dinner at a friends house about 1 year ago and she used mayo and tomato sauce to marinade her chicken. The mayo really made the meat nice and tender, so it hit me a couple of weeks ago, add some mayo to pork ribs and see what happens. Not often you can eat ribs and end up with a clean bone by using only a knife and fork, no hand action required. It does take some time to cook, but your work basically ends when you pop it in the oven. It’s one of those meals where you can tell everyone, “I started preparing for this meal 5 hours ago” and you wouldn’t be lying, but in the 5 hours you probably only worked for 30 minutes. On that note, I hope you enjoy making it and I hope you love eating it.

The Ribs

I buy the pre-cut ribs from the shop. I feel that if they are already separated each individual rib is marinated and cooked from all sides and also, if you cook the whole rack I am pretty sure the meat will fall off the bone when you try to cut it into individual pieces later. Not a bad thing off course, but we are serving ribs today, not pulled pork.


1.5 kg pork prime rib
1 onion, sliced
3 cloves garlic, crushed
1 tsp cumin powder
1 tsp cayenne pepper
1 tbsp mixed herbs
2 bay leaves
1.5 cups mayonnaise
1 cup BBQ sauce


Firstly we need to marinade the ribs. Combine all the above ingredients EXCEPT for the BBQ sauce and marinade in the fridge for 1 – 2 hours. The BBQ sauce will only be used later, so set aside for the time being.

Pre heat your oven to 180 degrees Celsius. Once the ribs have marinated, arrange them into an oven proof dish (I use a glass dish for this recipe), cover with foil and allow to cook for 1.5 – 2 hours. Once you can see that the oil has separated from the mayo marinade, remove from the oven, pour off the layer of oil and now it is time to add the BBQ sauce. Using a basting brush, cover the ribs in the BBQ sauce, turn over and do the same on the other side, cover with the foil and pop back in the oven for 30 minutes. After 30 minutes remove the foil and cook uncovered for 30 – 40 minutes or until the top of the ribs starts to blacken and it becomes sticky. Serve with a simple salad and enjoy.


Braised Beef with Cauliflower & Parsnip Mash

Braised Beef with Cauliflower & Parsnip Mash

Braised beef? The next response should be Yes Please! I love beef, love fresh herbs and love red wine, so why not combine all of these and let it simmer away to make the perfect meal. This dish does require some patience but the results are definitely worth the wait, and after all, you already had to open the bottle of wine for the recipe, so why not have a glass or two while waiting for the food.



1 kg stew beef
1.5 cups small onions, whole and pealed
1.5 cups mushrooms, cut in half or quarters
3 cloves of garlic, chopped
2 tbsp corn flour
1.5 tbsp Worcestershire sauce
1 cup red wine
1 cup beef stock
1 cup water
1 tin whole tomatoes in sauce
1/3 cup fresh rosemary
1/4 cup fresh thyme
1/3 cup fresh parsley
2 bay leaves
salt and pepper
1/3 cup BBQ sauce


Heat oil in a pan. Brown the beef, onions, garlic and mushrooms and transfer to your oven pan. At this stage pre heat your oven to 180 degrees Celsius. Turn up the heat under your oven pan as you will prepare everything before popping it in the oven and you need some heat for the preparation. Once you have transferred the beef and veggies to the oven pan add the flour and stir for 2 minutes. Next add your liquids one at a time. Last but not least, add your herbs and seasoning. Cover with foil and pop back in the oven. Allow to cook covered for 3 hours. Remove from the oven and add the BBQ sauce and cook covered for another 30 minutes then remove the foil and cook for 30 – 40 minutes uncovered or until the meat is soft, pulls apart and becomes sticky.

Cauliflower & Parsnip Mash

2 parsnips, pealed and sliced
1 medium head cauliflower, coarsely chopped
1.5 tbsp herb and garlic butter
30 ml cream
30 ml milk
salt and pepper to taste


Boil the parsnips and cauliflower in water until soft. Remove from the water and start to mash with the butter, salt and pepper. Slowly add the milk and cream until the mash reaches the desired consistency. After I manually mashed mine I processed it in a food processor for a few minutes just to make it a bit smoother. Serve warm with the braised beef and gravy and most of all, enjoy.

*** Herb and garlic butter – allow the butter to soften a bit and then add half a crushed clove garlic and chopped parsley. Place in cling-wrap and pop back in the fridge to allow it to cool down and become firm.