Fermented Chilli Honey Hot Ribs

Name: Thermomix recipe: Fermented Chilli Honey Hot Ribs
Prep time: 20 min
Cook time: 1 h 10 min
Ingredients: 2 racks pork ribs; 20 Grams smoked paprika; 1 Tablespoon ground cumin; 20 Grams coconut sugar; 1 Tablespoon pink salt flakes; 2 Tablespoons garlic powder; 1 Teaspoon black pepper; 1 Tablespoon Extra Virgin Olive Oil (EVOO); Fermented Chilli Honey to taste or as needed; fresh mint to serve; sliced red chilli to garnish; Kefir Ranch Dressing to serve

Serves 4 Prep Time 20 minutes Cook Time 1 hours 10 minutes Rated: Print

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Gut Instinct Protocol: The Power of Fermented and Cultured Foods

Sticky, spicy-sweet ribs with a probiotic kick – where low and slow meets a little fermentation magic.

These pork ribs are everything you want from a proper weekend cook-up: fall-apart tender, gloriously sticky and unapologetically messy. The magic, of course, is the fermented hot chilli honey. It brings heat, sweetness and a gentle tang that cuts through the richness of the pork and turns a classic rib glaze into something far more interesting (and gut-friendly too).

Think sweet-heat with depth, not just fire for the sake of it. Serve them hot from the oven or barbecue with plenty of napkins, something crunchy on the side and maybe a cold drink in hand. A ferment a day keeps the doctor away — even when it’s slathered on ribs.

Need

2 racks pork ribs
The Dry Rub
20 Grams smoked paprika
1 Tablespoon ground cumin
20 Grams coconut sugar
1 Tablespoon pink salt flakes BUY
2 Tablespoons garlic powder
1 Teaspoon black pepper
The Rest
1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
Fermented Chilli Honey to taste or as needed Recipe
fresh mint to serve
sliced red chilli to garnish
Kefir Ranch Dressing to serve Recipe

Do

1: Place all dry rub ingredients into the Thermomix bowl. Blend 10 sec/speed 5.
2: Place ribs on a lined oven tray. Spread the rub all over, front and back. Rub it in. Refrigerate for a few hours or overnight.
3: Place ribs into the Varoma dish and tray. Place 1 litre water in the Thermomix bowl. Place Varoma into position. Steam 40 min/Varoma/speed 3.
4: Preheat the oven to 220°C.
5: Place steamed ribs onto lined tray. Drizzle with EVOO and bake 30 minutes or until well caramelised. They will be cooked fully from the steaming process, so just go with what looks good to you.
6: Brush with fermented chilli honey while still hot.
7: Garnish with mint leaves, sliced chilli and serve with kefir ranch dressing.

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Gut Instinct Protocol: The Power of Fermented and Cultured Foods

Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!