Full Recipe

Ribs, Rugby & Red Wine

Last weekend we were lucky enough to have Emma and Jeremy visiting from PNG. On Saturday I bought lamb ribs from Karapiro Meats as Jeremy, in particular, loves ribs and is a huge rugby fan. So, Emma decided we should have a meal together and watch the rugby at the same time. So, we called this meal “Ribs, Rugby and Red Wine”. As I’ve already told you, I’m not allowed to drink wine for 2 years because of my head injury but our local wine shop has 100% alcohol free wine. Consequently, I had a glass of red with the others too (they all had French red wine)  while we enjoyed the ribs and watched the rugby! We served the ribs with any easy salad using ingredients bought from several other stallholders too.


Ingredients  (6-8 depending on how hungry)
2 kg ribs – lamb or pork
2 onions, peeled and sliced
4 bay leaves
1 tsp peppercorns
3 cups water

2 ½ tbsp Worcestershire sauce
2 tbsp white wine vinegar
4 cloves garlic, crushed
1 small orange, juiced
1 small lemon, juiced
2 tsp harissa
2 tbsp Dijon mustard
3 tbsps cherry tomato
Sugo Sicilia or passata
1 tsp ground cumin
1tsp ground coriander
Pinch of ground cloves
1 ½ tbsp molasses
¾ cup brown sugar
2 tbsp whisky
1 tsp salt
Ground black pepper

Heat the oven to 150C. In the bottom of an oven dish place the onion slices, peppercorns and bay leaves. Place the ribs on top with the curved side facing up. Add the water and cover tightly with foil. Place in the oven and cook for 1 ½ – 1 ¾ hours or longer if your ribs are large and very meaty. Remove the dish from the oven.

Place all the glaze ingredients in a pot and boil gently for 4-5 minutes. Turn the oven up to 180-200C.

Pour any remaining water from the oven dish and keep the foil off the dish. Using a brush, brush a good amount of glaze all over the ribs. Place the dish back in the oven brushing the ribs with more of the glaze every few minutes. Do this for about ½ hour or until the ribs are well browned and sticky.

Take out of the oven and let the ribs sit on a plate for about 5 minutes before starting to munch on them.

Salad to have with the Ribs
Mix together the following items:
About 20 very thinly sliced brussel sprouts
1 apple, peeled and grated
3 large radish, grated
3 small fennel bulbs, finely sliced
½ small onion, grated


In a small bowl whisk together the following ingredients with emphasis on the tastes you prefer:
Small chunks of Clevedon Buffalo Blue Cheese, spoonsful of Clevedon Buffalo plain yoghurt, River Estate olive oil, white wine vinegar, salt and pepper. Mix this all together and tip some on the salad and stir it in.

recipe Ribs, Rugby and Red Wine 3

recipe Ribs, Rugby and Red Wine 2