Rusty's Recipe Roundup

[cleffeagle]

Thanks for sharing!

Adding right here how to make hardtack bread - a survival food that can last over 100 years and is incredibly nutritious.
For any curious, I'm making hardtack bread right now (first time, inspired by this article) with a bit of buckwheat flour substituted for regular flour, honey, and a topping of flax/chia seeds. The idea is to add flavor and nutrition. We'll see how it turns out!

 

[red hilux]

Spicy BBQ Pork Spare Ribs

These are really tasty and so quick and easy to make. Same process as the Chicken drummies, BBQ then oven.

You will need

BBQ
Casserole Dish with lid (If no lid cover with foil).
Oven preheated to 180 degrees

8 Pork spare ribs or pork rashers. (If you want to cook more just make more sauce).
1/2 Cup of Honey (125ml)
1/3 Cup of Tomato Sauce (80ml)
1/4 Cup of Soy Sauce (60ml)
2 Tablespoons of Hoisin Sauce (You can get it from Aldi or any Supermarket)
3 Garlic cloves crushed
2 Teaspoons finely grated fresh ginger (I use from a jar, Masterfoods)
1 to 1 1/2 Teaspoons of Chilli powder (It's up to you how much bite you want, I use a bit less)

BBQ the pork till it's reasonably well cooked then put on a plate or tray.

Combine your ingredients in a saucepan and bring it to a reasonable temperature so that the honey is super runny and it will all mix well. The aroma will start to fill the air and everyone will be licking their chops and asking "what's for dinner?" Once your happy that it's mixed well cook it for a few minutes and bring it to the boil.

Remove the sauce from the heat and get your pork rashers ready to coat.

Casserole dish at the ready and start popping the rashers in the saucepan coat them well and then put them in the casserole dish.

Once you have coated the rashers and placed in the casserole dish, it's time to pour the remaining sauce over the pork, put the lid on and into the oven for 45 minutes to an hour.

Like I said this is super easy and delicious. You can make a double batch of sauce if you like to make sure there's plenty to go around.

Serve it on rice and make sure you have plenty of sauce.

Rusty.

Thanks for this.
I will give it all